How To Make Spanish Chicken

Making a dish with this many ingredients can seem a little daunting but this Spanish Chicken is much easier to make than you might think. Some of the ingredients in this recipe can be replaced with other ingredients of your choice. Let me start by showing you the ingredients that I have used in this recipe, but remember what I said earlier that you can be a bit experimental with some of this stuff. I will highlight the essential ingredients and leave the the ones you can replace or even leave out if you don't like them.

  • 1 Large chicken Breast (300 g +)
  • 1 x 400 g Tin of Chopped Tomatoes
  • 400 g Tin of Butter Beans
  • 1 Pepper (Yellow or Green)
  • 2 Spring Onions
  • 1 tsp of Garlic
  • 1 Brown Onion
  • 100 g of Chorizo Sausage
  • 1 tsp or Oregano
  • 1/4 tsp of Chilli Flakes
  • 1 Chicken Stock Cub
  • 1 tsp of Soft Brown Sugar
  • 100 ml of water
  • 50 ml of Red Wine or Red Wine Vinigar
  • 2 tsp (60 ml) of Tomato Paste
  • Salt & Pepper For Seasoning

So as you can see from the ingredients listed here there is a lot of room for you to be flexable with some ingredients, for instance you could add Mushrooms, Leeks, Celery or even Peas. And if you want to replace the butter beans with some other bean than that will work just as well. 

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This is one of those dishes that probably takes longer to prep than it does to actually cook, but the secret is in the prep work and once that is done you are going to be able to get this dish cooked in no time at all ..... Well, about 20 minutes or so.

To start with you are going to need to crumble up your Chicken stock cube into a small bowl then mix in the Chilli flakes and Oregano.

Dice up your onion(s) and get the garlic mixed into them and add a splash of olive oil if you like. Dice up your other veg such as your pepper and anything else you are using, including the Chorizo which you need to slice into thin rounds.

With the chicken you can prep this any way you like, some people like to cut this into strips others (including me) like to dice the chicken into small cubes. Once the chicken is ready you can cook this off in a deep pan or I used a Wok with a splash of Extra Virgin Oil. Cook the chicken so that it is sealed on all sides. You should season this while it is cooking with pepper. 


Get the cooked chicken into a container, then using the same pan start adding all of your veg starting with the onions and finally the Chorizo sausage. Cook the veg for 5 minutes until it is soft then you can add your dry Chicken stock mix and the Brown Sugar (If you are using it). Get this all mixed in with a wooden spoon and cook for a few minutes more, stiring it all of the time.

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When this is all been cooking for 10 minutes it is time to add the rest if the ingredients. So get the chopped tomatoes, red wine vinigar & water into the pan. 

Add the tomato paste and get this all mixed in with a wooden spoon, turn up the heat and bring to the boil, reduce to simmer and add the chicken back to the sauce. Cook this for a further 10 minutes so that the chicken is fully cooked.

If you want to have the perfect white rice to accompany this delicious Spanish Chicken then you can find it here https://www.cowbridgekitchen.com/perfect-rice.php

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