Spanish Chicken Recipe

I reimagined Spanish chicken and chorizo by pairing chorizo, olives and chickpeas into a stew that hides a surprising savory twist.

I keep coming back to this Spanish Chicken with Spanish chorizo and chickpeas because it’s loud, a little messy and refuses to be boring. I love how the smoky chorizo bleeds into the pan and the chickpeas soak up every drop, giving the whole stew a surprising heft.

I guess thats why people tag it Spanish Chicken And Chorizo, but to me it feels like a late night revelation that feeds a crowd and still gets applause from my picky friends. Honestly, try it once and youll want to make excuses to serve it again, you wont regret it.

Ingredients

• Bone in, skin on chicken gives protein, iron and rich savory fat and tender meat.
• Spicy oily pork sausage adds smoky heat, extra fat and meaty umami flavor.
• Creamy beans load of fiber and plant protein, absorb sauce and add body.
• Briny green olives give salty tang and healthy monounsaturated fats.
• Sweet smoked paprika brings warm smoky sweet notes and mild earthiness.
• Tiny saffron threads add floral aroma, golden color and slight honey like bitterness.
• Canned tomatoes give bright acidity, natural sweetness and umami packed liquid.

Ingredient Quantities

• 2 lb bone in, skin on chicken thighs to serve 4 (about 6 to 8 pieces)
• 6 oz Spanish chorizo, sliced
• 1 (15 oz) can chickpeas, drained and rinsed or about 1 1/2 cups cooked
• 1/2 cup green olives, pitted and halved (Manzanilla or Spanish)
• 1 (14 to 15 oz) can diced tomatoes
• 1 tbsp tomato paste
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, seeded and sliced
• 3 garlic cloves, minced
• 2 tsp sweet smoked paprika
• pinch of saffron threads, soaked in 2 tbsp warm water (optional)
• 1/2 cup dry white wine
• 1 to 1 1/4 cups chicken stock
• 1 bay leaf
• 2 tbsp olive oil
• salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley for garnish
• lemon wedges to serve (optional)

How to Make this

1. Soak the saffron threads in 2 tablespoons warm water if using, then pat the chicken dry and rub with salt, pepper and about 1 teaspoon of the smoked paprika.

2. Heat 2 tablespoons olive oil in a large heavy skillet or Dutch oven over medium high heat until shimmering, then add the chicken skin side down in a single layer, don’t crowd the pan, and brown until the skin is deep golden, about 6 to 8 minutes. Flip briefly to color the other side, then transfer the chicken to a plate.

3. Add the sliced chorizo to the pan and cook until it releases its oils and starts to crisp, about 2 to 3 minutes, scraping up browned bits, then add the sliced onion and red bell pepper and cook until softened about 5 minutes.

4. Stir in the minced garlic, the remaining smoked paprika and the tomato paste and cook about 1 minute until fragrant, this wakes up the spices and melts the paste into the veg.

5. Pour in the 1/2 cup white wine to deglaze the pan, scrape up any stuck bits, and let it reduce by about half, this concentrates the flavor.

6. Add the diced tomatoes, drained chickpeas, halved olives, the saffron with its soaking water if using, the bay leaf and 1 to 1 1/4 cups chicken stock; stir to combine and bring to a gentle simmer.

7. Return the chicken to the pan skin side up, nestle the pieces into the stew, cover and reduce heat to low and cook gently for 25 to 30 minutes until the chicken is cooked through and tender, check doneness with a thermometer or by piercing at the thickest part.

8. Remove the bay leaf, taste and adjust salt and pepper, if the sauce is too thin remove the chicken and simmer uncovered until it thickens to your liking, if it seems too greasy skim some fat off the top.

9. Sprinkle with the chopped fresh parsley and serve with lemon wedges on the side to squeeze over, a little acid brightens the whole thing.

10. Leftovers get better the next day, reheat gently on the stove and add a splash of stock or water if needed.

Equipment Needed

1. Large heavy skillet or Dutch oven for browning and simmering
2. Cutting board and a sharp chef’s knife
3. Tongs (or a spatula) to flip and move the chicken
4. Measuring spoons and measuring cups
5. Wooden spoon or silicone spatula for stirring
6. Can opener and a colander or sieve to drain chickpeas
7. Small bowl for soaking saffron and a plate to rest the chicken
8. Instant read thermometer to check doneness

FAQ

Spanish Chicken Recipe Substitutions and Variations

• Spanish chorizo: smoked kielbasa or andouille (similar smoke and spice), pancetta or bacon for a porky fatty hit, or smoked tofu/tempeh if you want a vegetarian swap.
• Chickpeas: cannellini or great northern beans, cooked brown or green lentils (they soak up the sauce real nice), or butter beans (lima) for a creamier texture.
• Saffron threads: turmeric for color (won’t give the same floral notes), smoked paprika or a tiny pinch of cayenne plus sweet paprika to add warmth, or safflower/omit and boost paprika plus a squeeze of lemon.
• Dry white wine: extra chicken stock, dry sherry or dry vermouth for similar depth, or non alcoholic — use more stock with a splash of lemon juice or white wine vinegar to brighten.

Pro Tips

1) Get the skin really dry and dont crowd the pan when you sear. A hot pan and spaced out thighs will render the fat and give better crispness, press them down for the first minute to help contact. If the pan gets too full brown in batches and keep the fond for deglazing.

2) Remember chorizo and olives are salty so taste before you add much salt. Cook the chorizo till it crisps so it releases oil and flavor, then spoon off excess fat if the stew feels greasy later.

3) Soak the saffron and reduce the wine well before adding the tomatoes, that concentrates flavor and keeps the liquid from tasting flat. If the sauce is thin, remove the chicken and simmer uncovered to thicken, add stock in small amounts though so you dont over dilute the flavors.

4) Use a thermometer to be sure the thighs reach 165 F (74 C) then let them rest a few minutes; resting keeps the meat juicy. Leftovers improve overnight, reheat gently on low heat with a splash of stock or water so it doesnt dry out, and finish with a squeeze of lemon to brighten the whole dish.