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Spanish Chicken and Chorizo

A great accompaniment to a Vegetable Paella.


1 onion

1 garlic clove

6 boneless and skinless chicken thighs

2 tsp paprika

Half a dried chorizo sausage, cut into chunky slices

1 glass of sherry or white wine

400g passata or tinned tomatoes

200ml chicken stock

Serves 4


In a cast iron pan or saucepan, gently cook the chopped onion until soft. Add the garlic.

Cut each chicken thigh in half and add to the pan to brown along with the chorizo. Add the paprika and stir. Now add the sherry/wine, tomatoes and stock and stir. Simmer for 30 minutes, stirring it occasionally to ensure it doesn't stick to the base of the pan.

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