Spanish Chicken and Chorizo Bake

This meal has all the wonderful smoky flavours of Spain in one dish. Serve with a delicious green salad and mop up with chunks of crusty, warm ciabatta.


Cooking Methods

  • Roasting

Prep Time

15 minutes

Cooking Time

45 minutes


    1 Spanish chorizo sausage, cut into rounds
    2 tbsp olive oil
    6 skinless chicken breasts
    1 red onion, peeled and quartered
    1 red pepper, deseeded and sliced
    1 orange pepper, deseeded and sliced
    4 garlic cloves, peeled and halved
    10 cherry tomatoes, halved
    1 cup chicken stock, warmed
    1 pinch saffron
    1 tsp smoked paprika
    4 fresh thyme leaves
    1 lemon, zest and juice of
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    Micro herbs for garnishing


    Preheat the oven to 180 C.
    Over a med-high heat, flash fry the chorizo sausage rounds in a large ovenproof pan, until they are lightly browned. Remove the chorizo from the pan.
    Heat the olive oil in the same pan and add the chicken breasts, allowing them to brown on each side for 2 minutes.
    Remove the pan from the heat and place the onions, red and orange pepper slices, garlic, cherry tomatoes and the browned chorizo sausage rounds in between the chicken breasts.
    Heat the chicken stock in a small pot over a medium heat, add the saffron, remove the pot from the heat and allow it to infuse in the stock for about 2 minutes.
    Stir in the smoked paprika, thyme leaves, lemon zest, lemon juice, salt and pepper.
    Pour the stock over the chicken and bake in the oven for about 45 minutes.
    Remove the chicken from the oven, garnish with micro herbs and serve.
Savanna Chicken with Toasted Ciabatta