Mary Berry Chicken Valencia Recipe

Mary Berry Chicken Valencia is a comforting chicken dish packed with bright Mediterranean flavours, tender chicken, sweet peppers, tomatoes, and fragrant herbs. The sauce is rich yet fresh, with a silky texture that pairs beautifully with rice, potatoes, or crusty bread. It is simple enough for a midweek supper but elegant enough to serve guests. Expect a total cooking time of around 1 hour, with very little hands-on effort.

Ingredients

For the Chicken

• 4 chicken thighs or breasts
• 2 tbsp olive oil
• Salt and black pepper

For the Valencia Sauce

• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 400g tin chopped tomatoes
• 150ml chicken stock
• 1 tsp paprika
• 1 tsp dried oregano
• 75g green olives
• Fresh parsley, chopped

How to Make Mary Berry Chicken Valencia Recipe

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the middle of the oven so the dish cooks evenly.
• Brown the chicken: Heat the olive oil in a large ovenproof frying pan or casserole. Add the chicken and brown on both sides for 5 to 6 minutes. Remove to a plate.
• Cook the vegetables: Add the onion, garlic, and sliced peppers to the same pan. Cook for 5 minutes until softened.
• Make the sauce: Stir in the chopped tomatoes, chicken stock, paprika, oregano, and seasoning. Bring to a gentle simmer.
• Assemble the dish: Return the chicken to the pan, nestling it into the sauce.
• Bake: Cover with a lid or foil and bake for 35 minutes until the chicken is tender and fully cooked.
• Finish the sauce: Stir in the olives and return to the oven uncovered for 10 minutes to thicken slightly.
• Serve: Sprinkle with chopped parsley and serve hot.

Tips

How do I keep the chicken tender?

Do not overcook it. Remove the dish once the chicken is cooked through and juicy.

Can I make the sauce richer?

Add a spoonful of tomato purée when cooking the vegetables for a deeper flavour.

What if the sauce is too thin?

Cook uncovered for a little longer so excess liquid reduces naturally.

Can I prepare it ahead?

Yes, assemble the dish earlier in the day and bake when needed.

Serving Suggestions

• Steamed rice
• Buttered new potatoes
• Warm crusty bread
• Green salad
• Roasted vegetables

Storage

Room Temperature

Do not leave out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze cooled portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 34g
• Fat: 26g
• Saturated Fat: 6g
• Sodium: 610mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Valencia Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: British, MediterraneanDifficulty: Easy

Servings

4

people

Prep time

15

minutes

Cooking time

45

minutes

Total time

60

minutes

Calories

420

kcal

1

hour 

Tender chicken cooked in a rich tomato, pepper and herb sauce with Mediterranean flavours. A comforting family meal that is simple to prepare.

Ingredients

• 4 chicken thighs or breasts

• 2 tbsp olive oil

• 1 onion, sliced

• 2 garlic cloves, crushed

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 400g chopped tomatoes

• 150ml chicken stock

• 1 tsp paprika

• 1 tsp dried oregano

• Salt and black pepper

• 75g green olives

• Fresh parsley, chopped

Directions

• Preheat oven to 190°C (170°C fan).
• Heat oil in a large ovenproof pan and brown the chicken on both sides.
• Remove chicken and soften onion, garlic and peppers in the same pan.
• Stir in tomatoes, stock, paprika and oregano.
• Return chicken to the pan and season well.
• Cover and bake for 35 minutes until chicken is tender.
• Stir in olives and cook uncovered for 10 minutes.
• Scatter with parsley and serve hot.

Notes

• Chicken thighs stay especially juicy.
• Add chilli flakes for extra warmth.
• Leftovers taste even better the next day.