Spanish Chicken With Smoked Paprika

For the ingredient challenge I decided to use the Spanish Chicken recipe from Le Creuset as a base. I could not follow the recipe exactly as one of the guests we were having for dinner does not eat pork and so I substituted the chorizo. I was fortunate enough to have a friend with an oval Le Creuset casserole but if you don’t have one you can use any large casserole dish with a lid.

Spanish Chicken
Spanish Chicken

Spanish Chicken
  • 1 whole chicken
  • 1 lemon cut in half
  • small handful of fresh herbs I used sage, marjoram and thyme from my garden
  • 10mls smoked paprika
  • 5mls dried mixed herbs I used herbs de Provence
  • salt and freshly ground black pepper for seasoning
  • 15mls olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 100g chorizo sausage, diced I substituted this with Moroccan lamb sausage
  • 1 tin chopped tomatoes
  • 100mls dry white wine
  • 2 bay leaves
  • 1 red pepper, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 1.25mls dried chilli flakes
  • 50g pitted black olives
  1. Preheat the oven to 190° Celsius
  2. wash the entire chicken and pat dry
  3. season the cavity and stuff with the lemon and the fresh herbs
  4. mix together the smoked paprika, mixed dried herbs and some seasoning
  5. rub over the skin of the chicken, paying special attention to the breast and the legs
  6. heat the olive oil in the casserole dish over a medium heat
  7. sauté the onions until soft
  8. add the garlic, the chorizo and the bay leaves and cook for a couple of minutes
  9. turn off the heat and add the tomatoes and the wine
  10. sit the chicken on top of the mixture and cook in the oven with the lid on for one hour
  11. remove the chicken and set aside
  12. skim the excess oil from the casserole
  13. add the peppers, chilli flakes and olives and stir well
  14. return the chicken to the casserole and cook for a further 35 - 45 minutes with the lid on, until the chicken is cooked
  15. remove the chicken and allow to rest
  16. put the casserole onto the heat and allow the sauce to reduce while you rest and then carve the chicken

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9 thoughts on “Spanish Chicken With Smoked Paprika

  1. That looks and sounds wonderful, Tandy. I love the sound of a Moroccan Lamb sausage, but don’t recall seeing it here.

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    1. I have only ever seen the sausages at Woolworths – they have some lovely new flavours 🙂

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  2. Very good take, My bad, I just haven’t had the time, may do the challenge tomorrow, if it’s not too late?
    Belated Friday greets to The Hunk.

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    1. It is never too late! I have not even done the round up yet! Friday greets back 🙂

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  3. Brilliant recipe Tandy and I love the idea of the Moroccan lamp sausage.
    🙂 Mandy

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    1. thanks, it probably needed some more paprika though 🙂

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