Spanish chicken with chorizo and garlic

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By: Georgina Fuggle

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This recipe is classed as easy

Rating 3.22 / 5 (218 votes)

Prep time:
20 min
Cook time:
1 hr

Georgina Fuggle’s Spanish chicken recipe is influenced by her travels around Spain, it’s a colourful and flavoursome dish, great served with a baked potato


1. Heat the olive oil in a large flameproof casserole until smoking hot. Fry the chicken legs on both sides until they are crisp and golden, then transfer to a waiting plate. Keep the heat on high and add the chorizo chunks to the pot. Fry for a minute on each side and remove from the casserole with a slotted spoon so as to leave their oil behind.

2. Add the onion and leeks and fry in the chorizo oil. Reduce the heat, cover and soften the vegetables for 3–4 minutes, but check that they don’t catch on the bottom of the pot.

3. Add the smoked paprika, saffron, garlic halves, thyme, wine and chicken stock to the pot along with the chicken and chorizo. Season well, cover and simmer over a medium heat for 30 minutes.

4. Stir in the butter beans and cook for a further 10 minutes before serving.

Recipe from Take One Pot by Georgina Fuggle (Kyle Books, £15.99)
Photography by Tara Fisher

Love this? We have lots more one pot recipes for you to try.


  • 1 tbsp olive oil
  • 6 large chicken thighs, with bones and skin
  • 200 g chorizo, cut into 1-2cm chunks
  • 1 onion, cut into thin wedges
  • 2 medium leeks, chopped into 2-3cm pieces
  • 1 tsp Spanish smoked paprika, or unsmoked paprika is fine too
  • a pinch of saffron strands
  • 2 whole heads of garlic, cut in half horizontally and left unpeeled
  • 4 sprigs thyme
  • 200 ml sweet white wine
  • 250 ml chicken stock
  • 800 g butter beans, drained and rinsed

Tips and suggestions

Serve with baked potatoes

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Latest Comment


Would this be any better baked in the oven? If so, for how long.

LaraB22592 LaraB22592  Posted 15 Feb 2014 4:14 PM

Hi Graham, thanks for your comment - you'll need chicken thighs and if you're concerned about timings, put a knife in it and check it's cooked through before serving. Juices should run clear and the meat should look opaque.

Anna -Good Food Anna -Good Food  Posted 11 Nov 2013 1:27 PM

Hi gardenmad, thanks for your comment - you can swap the butter beans for another white bean and it will work just as well.

Anna -Good Food Anna -Good Food  Posted 11 Nov 2013 10:01 AM

Sounds delicious, but can I substitute a different bean instead of butter beans?

gardenmad gardenmad Posted 08 Nov 2013 4:33 PM

So is it thighs or legs?
Whichever are they really going to cook in 40 minutes?

Graham3170 Graham3170 Posted 08 Nov 2013 1:53 PM

Love this recipe. Very tasty Smile

LisaW83447 LisaW83447 Posted 02 Jun 2013 9:31 PM

sounds really fabulous - I can get all those ingredients in Bangkok and I will give it a try : )

lisaP69259 lisaP69259 Posted 19 Apr 2013 11:04 AM