Delia Smith Spanish Chicken

Delia Smith Spanish Chicken is a comforting, flavour-packed one-pot dish with tender chicken pieces simmered in tomatoes, peppers, garlic and smoky paprika. The sauce is rich and gently spiced, with a soft sweetness from onions and a savoury depth from olives. It is an easy, reliable family supper that looks impressive but requires very little effort. Preparation takes around 20 minutes, and the total cooking time is about 1 hour and 15 minutes.

Ingredients

For the Chicken

• 1.2kg chicken thighs and drumsticks, skin on and bone in
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon sweet smoked paprika

For the Spanish Sauce

• 1 large onion, finely sliced
• 1 red pepper, sliced into strips
• 1 green pepper, sliced into strips
• 3 garlic cloves, crushed
• 400g tin chopped tomatoes
• 2 tablespoons tomato purée
• 150ml dry white wine
• 150ml chicken stock
• 1 teaspoon dried oregano
• 1 bay leaf
• 75g pitted green olives
• 1 tablespoon chopped fresh parsley

How to Make Delia Smith Spanish Chicken

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the centre of the oven so the chicken cooks evenly and the sauce bubbles gently.
• Season the chicken: Pat the chicken pieces dry with kitchen paper. Rub with olive oil, salt, pepper and smoked paprika until evenly coated.
• Brown the chicken: Heat a large ovenproof casserole over medium heat. Place the chicken skin side down and cook for 5 to 7 minutes until golden. Turn and brown the other side, then remove to a plate.
• Cook the vegetables: In the same pan, add the onion and peppers. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
• Build the sauce: Add the chopped tomatoes, tomato purée, white wine and chicken stock. Stir in oregano and bay leaf. Bring to a gentle simmer.
• Return the chicken: Nestle the browned chicken pieces back into the sauce, skin side up. Spoon a little sauce around the chicken without covering the skin.
• Bake: Transfer the casserole to the oven and bake uncovered for 40 to 45 minutes until the chicken is tender and cooked through.
• Finish and serve: Stir in the olives and sprinkle with fresh parsley. Remove the bay leaf before serving.

Tips for the Best Spanish Chicken

How do I keep the chicken skin crisp?

Do not submerge the skin in sauce before baking. Keep it exposed so it stays golden and slightly crisp in the oven.

Can I make it ahead of time?

Yes. The flavours deepen as it rests. Reheat gently on the hob or in the oven until piping hot.

What if my sauce is too thin?

Remove the chicken once cooked and simmer the sauce on the hob for 5 to 10 minutes until slightly thickened.

Can I add chorizo?

Yes. Slice 100g of cooking chorizo and brown it with the onions for extra smoky flavour.

Serving Suggestions

• Serve with fluffy white rice to soak up the sauce
• Pair with crusty bread and a simple green salad
• Spoon over buttery mashed potatoes
• Add steamed green beans for a lighter plate

Storage

At Room Temperature

Do not leave out for more than 2 hours. Cover loosely while cooling.

In the Refrigerator

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

In the Freezer

Freeze in a sealed container for up to 3 months. Defrost overnight in the refrigerator and reheat gently.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 12g
• Protein: 38g
• Fat: 30g
• Saturated Fat: 7g
• Sodium: 620mg

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

FAQs

Delia Smith Spanish Chicken

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

Tender chicken baked in a rich tomato and pepper sauce with smoked paprika and olives. A comforting Spanish-inspired family dish.

Ingredients

• 1.2kg chicken thighs and drumsticks

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 large onion, sliced

• 1 red pepper, sliced

• 1 green pepper, sliced

• 3 garlic cloves, crushed

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 150ml white wine

• 150ml chicken stock

• 1 tsp dried oregano

• 1 bay leaf

• 75g green olives

• Fresh parsley, chopped

Directions

• Preheat oven to 190°C (170°C fan).
• Season chicken with oil, salt, pepper and paprika.
• Brown chicken in a casserole until golden, then remove.
• Cook onion and peppers until softened, add garlic.
• Add tomatoes, purée, wine, stock and herbs. Simmer briefly.
• Return chicken to the pan and bake uncovered for 40–45 minutes.
• Stir in olives, sprinkle with parsley and serve.

Notes

• Keep chicken skin above the sauce for crispness.
• Simmer sauce on the hob if you prefer it thicker.
• Add chorizo for extra depth of flavour.