Nigella Spanish Chicken ​​Recipe

This delicious Spanish Chicken recipe by Nigella is a quick and easy one-pan meal full of rich flavors. With tender chicken, smoky chorizo, and hearty butter beans, it’s a perfect balance of comfort and nutrition. You can easily swap ingredients like peppers and beans to suit what you have on hand!

Ingredients Needed:

• 1 tbsp (15ml) extra virgin olive oil
• 2 small boneless, skinless chicken breasts, sliced
• 1 onion, thinly sliced
• 1 yellow pepper, cut into 4cm (1½ in) pieces
• 1 courgette (zucchini), halved lengthways and sliced into 1cm (½ in) pieces
• 100g cooking chorizo, sliced
• 100ml red wine
• 400g tin chopped tomatoes
• 400g tin butter beans, drained and rinsed
• 1 tbsp tomato purée (paste)
• 1 tsp dried oregano
• ½ tsp dried chilli flakes
• 1 chicken stock cube
• 160g long-grain rice
• 175g (6 oz) green beans, trimmed (optional)
• Chopped fresh flat-leaf parsley, to garnish
• Sea salt and freshly ground black pepper, to taste

How To Make Spanish Chicken?

1. Cook the Chicken: Heat the olive oil in a large, non-stick frying or sauté pan. Add the chicken, season with pepper, and fry for 2 minutes, stirring regularly. Transfer the chicken to a plate and set aside.
2. Sauté the Vegetables and Chorizo: In the same pan, add the onion, yellow pepper, courgette, and chorizo. Fry over medium-high heat for 3 minutes, stirring often, until softened.
3. Prepare the Sauce: Pour in the red wine, then add the chopped tomatoes, butter beans, tomato purée, oregano, chili flakes, and chicken stock cube. Fill the empty tomato tin with cold water, add it to the pan, and stir to combine. Season with salt and pepper. Bring to a boil.
4. Simmer the Chicken: Return the chicken to the pan, stir, and reduce the heat to a simmer. Cook for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.
5. Cook the Rice: While the chicken is simmering, bring a large saucepan of water to a boil. Add the rice and simmer for 10-12 minutes, or until tender. Drain the rice and set aside.
6. Cook the Green Beans (Optional): If using green beans, place them in a small saucepan of boiling water and cook for 5-6 minutes, or until tender. Drain and set aside.
7. Serve: Serve the Spanish chicken with the rice and green beans on the side, garnished with fresh parsley.

Recipe Tips:

• Use good-quality chorizo: It’s important to pick a flavorful chorizo. It will give your dish a nice, smoky taste.
• Don’t overcook the chicken: Overcooked chicken can be dry. Make sure to check it after 8-10 minutes of simmering.
• Adjust seasoning: Sometimes tomatoes can be too sweet or bland, so taste and add more salt or pepper if needed.
• Soften the veggies first: Let the onion, pepper, and courgette soften before adding the liquids. This helps bring out their flavors.
• Add lemon juice: A little squeeze of lemon before serving brightens the dish and adds a fresh

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Spanish Chicken cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Spanish Chicken can be frozen for up to 3 months. After cooling, transfer it to a freezer-safe container.
• Reheat: Heat a little oil or water in a pan over medium heat. Stir the chicken occasionally for 5-7 minutes until it’s heated through.

Nutrition Facts:

• Calories: 773 kcal
• Total Fat: 45.2 g
• Saturated Fat: 14.4 g
• Cholesterol: 201 mg
• Sodium: 1690 mg
• Potassium: 904 mg
• Total Carbohydrates: 39.4 g
• Dietary Fiber: 8.4 g
• Sugars: 8 g
• Protein: 50.7 g

Try More Nigella  Lawson Recipes:

• Nigella Chicken Tagine ​Recipe
• Nigella Coronation Chicken ​Recipe
• Nigella Chicken Puttanesca ​Recipe