Spanish Chicken with Olives and peppers and Three Little Pigs chorizo

Main courseServes 4

Heat the oil in a large casserole dish on the hob, add the chicken thighs and fry over a high heat until golden. Add the onion and garlic to the chicken. Then slice the peppers and add them too. Fry until they are lightly browned and slightly softened. Stir in the can of tomatoes, wine and paprika and bring to the boil. Turn down the heat and simmer for 30 minutes. Skin the chorizo, slice it thickly and add it. Simmer for another 10 minutes, or until the chicken is cooked through. Add the olives to the casserole, and then season to taste. Add the chopped parsley. Serve with some crusty bread and enjoy with a glass of red!


2 tablespoons olive oil

8 chicken thighs, bone in

1 medium red onion (peeled and sliced)

1 clove garlic (peeled and crushed)

1 large red pepper (sliced)

1 large yellow pepper (sliced)

400g canned chopped tomatoes

150ml dry white wine

1 tablespoon paprika (smoked pimenton is the best)

1/2 Three Little Pigs chorizo sausage

25g pitted black olives (halved)

Salt and black pepper

Bunch of parsley (chopped)

Crusty white bread