Mary Berry Spanish Chicken Recipe

This Mary Berry Spanish Chicken is a rich, comforting one-pan dish full of bold Mediterranean flavours. Tender chicken is cooked in a smoky tomato sauce with peppers, garlic, and warming spices, creating a beautifully balanced savoury meal. It is an easy, fuss-free recipe perfect for weeknights or casual entertaining. From start to finish, it takes around 1 hour and delivers deeply satisfying results.

Ingredients

For the Chicken

• 6 chicken thighs, skin on and bone-in
• 1 tbsp olive oil
• Salt and freshly ground black pepper

For the Sauce

• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 150ml chicken stock
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp chilli flakes (optional)
• 100g chorizo, sliced
• 50g pitted black olives
• 1 tbsp fresh parsley, chopped

How to Make Mary Berry Spanish Chicken

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the sauce thickens nicely.
• Season the chicken: Pat the chicken thighs dry with kitchen paper and season well with salt and pepper on both sides.
• Brown the chicken: Heat the olive oil in a large ovenproof pan over medium heat. Add the chicken thighs skin-side down and cook for 5 to 7 minutes until golden and crisp. Turn and cook for another 3 minutes, then remove and set aside.
• Cook the vegetables: In the same pan, add the onion and cook for 5 minutes until softened. Stir in the garlic and sliced peppers and cook for another 3 minutes.
• Build the sauce: Add the chopped tomatoes, tomato purée, chicken stock, smoked paprika, oregano, and chilli flakes. Stir well and bring to a gentle simmer.
• Add chorizo and olives: Stir in the sliced chorizo and black olives, allowing the flavours to combine.
• Return the chicken: Place the browned chicken thighs back into the pan, skin-side up, nestling them into the sauce.
• Bake the dish: Transfer the pan to the preheated oven and bake for 30 to 35 minutes until the chicken is fully cooked and tender.
• Finish and serve: Remove from the oven, sprinkle with fresh parsley, and serve hot.

Tips

How do I get crispy chicken skin?

Make sure the chicken is dry before cooking and do not move it too early in the pan. Let it brown properly before turning.

Can I make this less spicy?

Simply leave out the chilli flakes and use mild chorizo for a gentler flavour.

What if my sauce is too thin?

Let the dish simmer on the hob for a few minutes after baking to reduce and thicken the sauce.

Can I use chicken breast instead?

Yes, but reduce the cooking time slightly to prevent the meat from drying out.

Serving Suggestions

• Serve with fluffy white rice or pilaf
• Pair with crusty bread to soak up the sauce
• Add a simple green salad on the side
• Enjoy with roasted potatoes for a heartier meal

Storage

Room Temperature

Allow the dish to cool slightly, then serve. Do not leave out for more than 2 hours.

Refrigerator

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

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob or in the oven.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 8g
• Sodium: 720mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Spanish Chicken Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: SpanishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A hearty one-pan Spanish chicken dish with tender chicken, smoky chorizo, peppers, and a rich tomato sauce. Perfect for a comforting family meal.

Ingredients

• 6 chicken thighs, skin on

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 150ml chicken stock

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 100g chorizo, sliced

• 50g black olives

• Fresh parsley, chopped

Directions

• Preheat oven to 200°C (180°C Fan).
• Brown chicken thighs in oil until golden.
• Cook onion, garlic, and peppers until softened.
• Add tomatoes, purée, stock, and spices.
• Stir in chorizo and olives.
• Return chicken to pan and transfer to oven.
• Bake for 30–35 minutes until cooked through.
• Garnish with parsley and serve hot.

Notes

• Brown the chicken well for extra flavour.
• Use good quality chorizo for best results.
• Leftovers taste even better the next day.