Baked chicken with chorizo and olives

Packed full of the warm, sunny flavours of Spain, Lotte Duncan's chicken with herb rice will go down a treat with a glass of Rioja
By Lotte Duncan
Baked chicken with chorizo and olives
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the baked chicken

  • 3 tbsp olive oil
  • 1 tsp smoked sweet paprika
  • 4 chicken wings, and breast joints
  • 4 chicken, leg joints
  • 1 head garlic, peeled and roughly crushed
  • 1 large Spanish onion, sliced
  • 450 g plum tomatoes
  • 2 red peppers, peeled and sliced
  • 1 sprig thyme
  • 250 g chorizo sausages, thickly sliced
  • 100 g olives, preserved in olive oil, drained

For the herb rice

  • 500 g long grain rice
  • 1 tbsp olive oil
  • 10 g butter
  • 1 tbsp thyme, chopped
  • 1 tbsp fresh marjoram, chopped


1. Heat 2 tbsp of the oil in a large heavy based pan. While it is heating, sprinkle the paprika over the chicken.2. Brown the chicken joints slowly in the oil until golden, then take out and keep warm.3. Add a little more oil if necessary, then toss in the garlic and onion.Cook them gently for 15 minutes, to release all the flavour.4. Add the tomatoes and peppers to the pan, with the browned chicken and thyme sprig. Cover and cook gently for 20 25 minutes or until the chicken is cooked.5. To make the herb rice, cook the rice, in a large pan, according to the packet instructions. Stir in the olive oil, butter, thyme and marjoram. Season to taste. 6. Add the chorizo and olives to the chicken and heat through. Season to taste and skim off any excess fat. Serve the chicken with the herb rice.

Rate This Recipe