Start this recipe by seasoning the chicken thigh pieces all over with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan and seal the chicken pieces on both sides, skin side down first. This should take roughly 5 minutes. Remove the chicken pieces from the pan and put aside. In the same pan, quickly fry the chorizo sausage slices for just 2 minutes. This will brown them slightly around the edges and release some of their flavours into the pan. Next, add in the garlic, onion, thyme and paprika and sauté together for 3 minutes. Add in the coloured peppers and continue to cook for 3 minutes more. Pop the sealed chicken pieces back into the pan and splash over the wine to evaporate. Pour over the chopped tomatoes and add in the chicken stock pot and the green olives. Bring the mixture to the boil, then reduce the heat and simmer. Stir the sauce with a spoon to dissolve the stock pot, cover with a lid and continue to cook on a low heat for 30 minutes. Serve the Spanish chicken with the warm cooked rice.

Serves 4

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