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
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Spanish Chicken


  • 1 whole chicken
  • 1 lemon cut in half
  • small handful of fresh herbs I used sage marjoram and thyme from my garden
  • 10 mls smoked paprika
  • 5 mls dried mixed herbs I used herbs de Provence
  • salt and freshly ground black pepper for seasoning
  • 15 mls olive oil
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 100 g chorizo sausage diced I substituted this with Moroccan lamb sausage
  • 1 tin chopped tomatoes
  • 100 mls dry white wine
  • 2 bay leaves
  • 1 red pepper cut into chunks
  • 1 yellow pepper cut into chunks
  • 1.25 mls dried chilli flakes
  • 50 g pitted black olives


  • Preheat the oven to 190° Celsius
  • wash the entire chicken and pat dry
  • season the cavity and stuff with the lemon and the fresh herbs
  • mix together the smoked paprika, mixed dried herbs and some seasoning
  • rub over the skin of the chicken, paying special attention to the breast and the legs
  • heat the olive oil in the casserole dish over a medium heat
  • sauté the onions until soft
  • add the garlic, the chorizo and the bay leaves and cook for a couple of minutes
  • turn off the heat and add the tomatoes and the wine
  • sit the chicken on top of the mixture and cook in the oven with the lid on for one hour
  • remove the chicken and set aside
  • skim the excess oil from the casserole
  • add the peppers, chilli flakes and olives and stir well
  • return the chicken to the casserole and cook for a further 35 - 45 minutes with the lid on, until the chicken is cooked
  • remove the chicken and allow to rest
  • put the casserole onto the heat and allow the sauce to reduce while you rest and then carve the chicken

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11 thoughts on “Spanish Chicken With Smoked Paprika

  1. Pingback: Tweets that mention Spanish Chicken « Lavender and Lime --
  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.

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

  4. I’m pinning and making!Love this recipe.easy and simple .i will definitely try it. One of our families favorite dinners! So easy and it tastes delicious! Thanks for a great recipe!

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