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How to make easy Spanish chicken with chorizo and wine

Step 1 – Season and sear chicken thighs

• Add the olive oil and chicken thighs to a pan and add half of the smoked paprika plus some salt and pepper for seasoning. 
• Rub all ingredients together then transfer chicken thighs to a plate. 
• Heat the pan on high heat and lightly brown the chicken thighs on all sides in batches to prevent crowding the pan. This should take around 8-10 minutes (2 batches). 
• Once the chicken thighs are browned, transfer them to a plate for use later. 

Step 2 – Fry veg and build sauce

• In the same pan, add the onion and garlic, and saute for 3-4 minutes. If the pan is dry, add a splash or two of chicken stock. 
• Add the chorizo pieces and fry for another 2-3 minutes or until the chorizo releases some of the red oil. 
• Add the remaining paprika, chopped rosemary, chili flakes, and the tinned tomatoes and tomato puree. Simmer for 2-3 minutes, then add the red wine and continue to simmer for another 3 minutes. Add more chicken stock if the sauce is drying out. 
• Add the broad beans and mix through. Season to taste with salt and pepper and bring to a boil. Add a splash of chicken stock if the sauce is looking too thick or dry. 

Step 3 – Add chicken thighs to sauce

• Reduce heat to medium and return the browned chicken pieces to the pan and cover with sauce. Add chili flakes on top (for some spice).
• Cover and simmer for 10-12 minutes or until the chicken is tender.

Step 4 – Garnish and serve

• Right before serving add the black and green olives and mix through. Remove the pan from the heat and allow to cool for 2-3 minutes before serving. 
• Garnish with some freshly chopped parsley and a generous squeeze of lemon and serve.

Smoky paprika Flavors

One of the distinctive flavors that will send your tastebuds straight to the Mediterranean is Spanish smoked paprika. Smoked paprika is made from peppers that are smoked or charred, then crushed and ground up. 

Spanish kitchens always have at least two types of Spanish paprika and smoked paprika is the most flavorsome and rich. When adding smoked paprika to any recipe, use it sparingly as it can be quite a strong spice.

In this recipe, we are using the rich paprika-infused oil from the chorizo plus adding a little paprika rub on the chicken thighs to give them some delicious flavor and color. 

Not into smoky flavors? Try using sweet paprika instead.

You can discover more about the various types of Spanish paprika in our paprika guide.

Spanish Chicken and Chorizo

Chicken and chorizo are definitely amigos in the culinary world. You’ll find various combinations found in recipe books and kitchens all over Spain, and for good reason.

Chicken and chorizo are one of those winning combinations, and when cooked together, both ingredients complement each other perfectly! The smoky paprika-infused oil is absorbed by chicken meat, giving it a distinctively rich flavor that is savored in recipes found all over Spain. 

Here are a few of our chicken and chorizo recipes:

• One-Pot Spanish Chicken and Chorizo Stew
• One Pan Spanish Chicken and Rice (Arroz con Pollo)
• Spicy chicken and chorizo rice
• 5-Ingredient chicken and chorizo dinner

Types of Spanish Chorizo

There are 7 different types of chorizo in Spain all hailing from different regions around the country. All types of Spanish chorizo are made from pork meat and get their flavor and bright red coloring from pimentón (smoked paprika), which is added during the stuffing process. 

Of the 7 types, there are 3 main differences between Spanish chorizo: Chorizo fresco, Chorizo semicurado, and Chorizo curado. 

Spanish soft chorizo (chorizo fresco): 

This fresh, raw sausage is typically made from pork meat, pork fat, paprika, crushed red pepper, and garlic and must be cooked before eating. You’ll find this in any decent butcher or supermarket in the refrigerated fresh meat section. 

Use Fresh chorizo sausage to make this recipe. 

Semi-cured Spanish chorizo (semicurado):

This is a fresh sausage that has been fermented and in some cases, the meat is smoked, but not dried out completely. The fermentation process adds acidity and prolongs the shelf life of the chorizo. 

Cured Spanish chorizo (curado):

This type of chorizo is what is most commonly served as thinly sliced pieces, usually as tapas. The meat is cured or fermented, and dried until hard, and has a long shelf life.

Side dish suggestions

This chorizo and chicken thighs recipe is very rich and filling and doesn’t require too much to go along with it to make it a meal. 

Spanish chicken with chorizo and wine is also great with sides like fresh greens such as steamed broccoli or spinach and served on a bed of steamed rice. 

If you’re looking to combine this recipe and a side dish with Mediterranean flavors, check out this quick and easy Mediterranean Yellow Rice Recipe. 

Other great side suggestions:

• Seasonal roasted veggies
• Poor Man’s potatoes
• Mediterranean eggplant casserole
• Spanish garlic Zucchini

Cooking with Olive oil – The healthy choice

When it comes to olive oil production, there’s no better place than Spain. It’s a staple in the healthy Mediterranean diet, and Spain produces the most olive oil in the world. For many years now, Spain has been the leading exporter of excellent quality olive oil, including the star of the show, extra virgin olive oil. 

Like many Spanish kitchens, we at Spanish Radish HQ use good quality extra virgin olive oil extensively in our day-to-day cooking. We use it for frying, drizzle it on salads or bread, or use it in baking as a substitute for butter. The reason? Not only does EVOO taste amazing, but it’s also really (really) good for you! 

Olive oil is high in antioxidants, especially EVOO. Antioxidants are known to help prevent or treat many chronic diseases. Olive oil also contains minerals like potassium, calcium, and iron, and vitamins E and K.

Here’s a comparison table of olive oil versus some other common fats:

Nutrition Facts

When it comes to comfort food, you can’t beat this Spanish chicken recipe. It’s the perfect recipe to serve when the weather has turned cool and the ingredients are very rich and filling. 

Of course, this recipe can be made using fresh and healthy ingredients, however, skin-on chicken thighs always contain a lot of fat. For a healthier option, use skinless chicken breast meat or skinless chicken thighs. 

Chorizo is also high in fat and should be used sparingly. We use just 100g (3.5 oz) worth of fresh raw chorizo, which is roughly 2 small sausages. They will break apart a little during cooking, but this just helps to release the delicious paprika-infused oil in the sausages into the rest of the sauce.

How long does Spanish chicken with chorizo and wine take to make?

• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

What is the best chorizo to use for this recipe?

Use fresh soft chorizo that you’ll find in the refrigerated section of any decent supermarket. Alternatively, ask your local butcher for fresh (raw) chorizo. 

What is the healthiest chicken pieces to use?

Low-fat skinless chicken breast (white meat) is the healthiest chicken meat to use. Depending on how thick the chicken breasts are, you may need to add a few minutes of cooking time to ensure they are cooked right through. 

How to bulk up this recipe?

Add 1 cup of white long-grain rice to your sauce and add 1.5 cups of water. Simmer for 15 minutes and then add the chicken pieces.