Mary Berry Spanish Chicken

This easy Spanish Chicken recipe by Mary Berry is a quick and nutritious meal that combines tender chicken, crispy chorizo, and creamy mushroom sauce. With simple, common ingredients, it’s a flexible dish perfect for any night. The vibrant flavors and textures make it a family favorite everyone will enjoy.

Ingredients Needed

• 115g (4oz) chorizo, cut into 1cm (½ in) thick slices and then small cubes
• 3 tbsp olive oil
• 1 onion, halved lengthways and thinly sliced
• 2 garlic cloves, finely chopped
• 4 skinless, boneless chicken breasts (about 140g / 5oz each)
• Salt and freshly ground black pepper
• 250g (9oz) chestnut mushrooms, cut into 1cm (½ in) thick slices
• 2 tsp paprika
• 1 tsp cornflour
• 150ml (⅔ cup) chicken stock
• 170ml (⅔ cup) carton full-fat soured cream
• 12 pitted plump green olives
• 1 tbsp chopped fresh flat-leaf parsley (to garnish)

How To Make Spanish Chicken

1. Fry Chorizo: Heat a large, non-stick frying pan. Add the chorizo and fry until crispy. Remove with a slotted spoon, drain on kitchen paper, and set aside. Keep 1 tablespoon of the chorizo oil in the pan and drain off the excess.
2. Cook Onions And Garlic: Add 1 tablespoon of olive oil to the pan. When hot, add the onion and garlic. Fry for 6–8 minutes over medium heat, stirring occasionally, until the onion starts to brown. Spread the onion mixture over the bottom of the baking dish.
3. Brown Chicken: Preheat the oven to 200°C (fan 180°C/400°F/Gas 6). Pour another tablespoon of oil into the pan. Season the chicken and brown for 10 minutes over medium heat, turning once. Place the chicken on top of the onions.
4. Cook Mushrooms: Add the final tablespoon of oil to the pan. Add the mushrooms and season with pepper. Fry for about 3 minutes over medium-high heat until starting to brown. Stir in the paprika and cornflour.
5. Make Sauce: Pour in the stock, stirring to deglaze the bottom of the pan, and simmer for 1 minute. Stir in the soured cream and heat until just starting to bubble.
6. Assemble And Bake: Pour the mushroom sauce over the chicken in the dish. Scatter over the chorizo and olives. Cover with foil and bake for 15–20 minutes, or until bubbling around the edges.
7. Garnish And Serve: Serve sprinkled with the chopped parsley.

Recipe Tips

• Don’t Overcrowd the Pan: When frying the chicken and mushrooms, do not overcrowd the pan. This helps them brown properly and avoid steaming.
• Adjust Spice Level: If you like it spicy, add a pinch of cayenne pepper or use spicy chorizo for extra heat. Adjust according to your taste preference.
• Let it Rest: After baking, allow the dish to rest for a few minutes before serving. This helps the flavors meld together and makes it easier to serve.
• Garnish for Flavor: Don’t skip the fresh parsley garnish. It adds a fresh flavor and a pop of color, enhancing the dish’s presentation.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Spanish Chicken cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. It will keep well for up to 3 days.
• Freeze: To freeze, allow the dish to cool completely, then place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the Spanish Chicken in an oven-safe dish, cover it with foil to prevent drying, and heat for about 20–25 minutes or until warmed.

Nutrition Facts

Serving Size: 1 serving

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 400mg
• Potassium: 400g
• Total Carbohydrate: 10g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 25g

Try More Mary Berry Recipes:

• Mary Berry Pear Crumble
• Mary Berry Blueberry Loaf Cake
• Mary Berry Carrot And Orange Soup
• Mary Berry Coconut Pyramids