Delia Smith Spanish Chicken

Delia Smith’s Spanish Chicken is made with chicken breasts, butter beans, chorizo sausage, chopped plum tomatoes, thyme, bay leaves, onion, carrots, leek, celery, sweet pimentón (smoked paprika), garlic, saffron, vegetable or chicken stock, parsley, salt, and black pepper. This tasty Spanish Chicken recipe creates a hearty dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 4 people.

Delia Smith Spanish Chicken Ingredients

• 4 part-boned chicken breasts, skin on
• 225 g (8 oz) dried butter beans or judion beans, soaked overnight and drained
• 2 tablespoons olive oil
• 175 g (6 oz) chorizo sausage (use raw chorizo if you can find it)
• 400 g (14 oz) tin chopped plum tomatoes
• A few sprigs of thyme
• 2 bay leaves
• 1 medium onion
• 2 medium carrots
• 1 medium leek
• 2 celery sticks
• 1 teaspoon sweet pimentón (smoked paprika)
• 3 cloves garlic, chopped
• A pinch of saffron
• 275 ml (10 fl oz) hot vegetable or chicken stock
• 2 tablespoons chopped fresh parsley
• Salt and black pepper

How To Make Delia Smith Spanish Chicken

1. Cook the beans: Put the soaked and drained beans in a pan with thyme and 1 bay leaf. Cover with water and bring to a simmer. Cover and cook for 45 minutes to 1 hour, until tender.
2. Prep the veggies: Peel and chop the onion and carrots. Trim the leek, split it lengthwise, rinse, and chop it. Chop the celery sticks.
3. Brown the chicken: Heat 1 tablespoon of olive oil in a casserole dish. Brown the chicken breasts on both sides until golden, then set them aside.
4. Cook the veggies: Add the rest of the olive oil to the dish. Add the onion, carrots, leek, and celery. Cook on low heat, covered, for 10-15 minutes until they start to soften.
5. Cook the chorizo: Peel and dice the chorizo. Add it to the veggies with the smoked paprika. Cook on medium heat for 2-3 minutes, stirring constantly.
6. Combine everything: Add the cooked beans (discard thyme and bay leaf), garlic, tomatoes, the other bay leaf, saffron, and hot stock. Season with salt and pepper and stir well.
7. Simmer with chicken: Place the chicken breasts on top. Bring to a simmer, reduce heat to low, and cover. Cook for 20-25 minutes.
8. Serve: Put the chicken on warm plates. Stir the parsley into the sauce and spoon it over the chicken. Serve with a chicory and rocket salad.

Recipe Tips

• Soak the beans overnight: To make sure the butter beans cook evenly and become tender, soak them overnight in plenty of water.
• Brown the chicken well: Make sure to brown the chicken breasts on both sides until they are golden. This step adds flavor to the dish.
• Use fresh chorizo: If you can find raw chorizo, use it. It adds more flavor and richness to the dish compared to pre-cooked chorizo.
• Don’t rush the vegetables: Let the onions, carrots, leek, and celery cook slowly on low heat. This helps them release their natural sweetness and enhances the overall flavor.
• Simmer gently: Keep the heat low when simmering the chicken with the sauce. This ensures the chicken stays tender and the flavors blend perfectly.

What To Serve With Spanish Chicken?

This hearty Spanish Chicken pairs well with rice, crusty bread, roasted potatoes, or steamed vegetables. It also can be served alongside a green salad, grilled asparagus, garlic bread, or mashed potatoes for a delicious dinner.

How To Store Leftovers Spanish Chicken?

• Refrigerate: Let the Spanish Chicken cool to room temperature. Put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Let the Spanish Chicken cool to room temperature. Put it in a freezer-safe container and freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.

How To Reheat Leftovers Spanish Chicken?

• In The Oven: Preheat the oven to 180°C (350°F). Place the Spanish Chicken in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until hot.
• In The Microwave: Place the Spanish Chicken in a microwave-safe container. Cover loosely and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
• On The Stove: Put the Spanish Chicken in a pan over medium heat. Stir occasionally and heat for about 10-15 minutes until warmed through.

Delia Smith Spanish Chicken Nutrition Facts

• Calories: 434
• Total Fat: 25.6g
• Saturated Fat: 7.3g
• Cholesterol: 142mg
• Sodium: 608mg
• Potassium: 932mg
• Total Carbohydrate: 18.8g
• Dietary Fiber: 6.8g
• Sugars: 5.4g
• Protein: 33.5g

Try More Delia Smith Recipes:

• Delia Smith Lasagne Ragu Recipe
• Delia Smith Vegetarian Goulash
• Delia Smith Braised Meatballs With Peppers And Tomatoes
• Delia Smith Yorkshire Pudding Recipe