Mary Berry Spanish Chicken

The first time I made this Mary Berry Spanish Chicken, I messed it up. Burned the chorizo, undercooked the rice, and somehow still managed to splash red wine on the dog. But you know what? Even then, the flavour was incredible — smoky, rich, comforting. I’ve since nailed it (mostly), and this has become a go-to in our house when we need a dinner that feels a bit more exciting than a Tuesday deserves.

The beauty of Mary Berry’s Spanish Chicken lies in its one-pan brilliance and how it balances savoury with a hint of heat. That chorizo gives the sauce depth, the butter beans add a creamy bite, and the whole thing is just vibrant — like a holiday in a pot.

Let’s not overcomplicate it. Just don’t forget the rice like I did once. Never again.

Ingredients List

• 1 tbsp extra virgin olive oil — the base, adds richness
• 2 small boneless, skinless chicken breasts, sliced — or use thighs for more flavour
• 1 onion, thinly sliced
• 1 yellow pepper, cut into chunky bites — adds sweetness and colour
• 1 courgette, halved and sliced — softens beautifully into the sauce
• 100g cooking chorizo, sliced — the smoky heart of the dish
• 100ml red wine — adds body; sub with stock if avoiding alcohol
• 400g tin chopped tomatoes
• 400g tin butter beans, drained and rinsed — creamy, earthy contrast
• 1 tbsp tomato purée
• 1 tsp dried oregano
• ½ tsp dried chilli flakes — dial up or down depending on your tolerance
• 1 chicken stock cube
• 160g long-grain rice
• 175g green beans, optional — I often toss in whatever veg is hanging about
• Chopped fresh flat-leaf parsley, for garnish
• Sea salt and freshly ground black pepper

How To Make It

1. Heat olive oil in a large, non-stick pan.
2. Add the sliced chicken with a good grind of black pepper. Fry for 2 minutes — just to seal it, not cook through.
3. Remove chicken and set aside. Don’t skip this. I once did and everything turned grey and sad.
4. In the same pan, toss in the onion, yellow pepper, courgette, and chorizo. Fry for 3 minutes. Your kitchen will start to smell fantastic — resist the urge to eat it straight out of the pan.
5. Pour in the red wine, then add tomatoes, butter beans, tomato purée, oregano, chilli flakes, and the crumbled stock cube.
6. Fill the empty tomato tin with water and pour that in too — about 400ml. Stir it all up, season with salt and pepper.
7. Bring to a gentle boil, then return the chicken. Simmer for 8–10 minutes until the sauce is rich and the chicken is cooked through.
8. Meanwhile, cook the rice in a separate pot (or microwave a pouch — we’re all human). Boil green beans if using.
9. Once everything’s ready, garnish the chicken with parsley and serve with the rice and beans.

Common Mistakes

Why is my chicken dry?
You probably overcooked it. Chicken breasts are lean and unforgiving — switch to thighs if this happens often.

Why is the sauce too thin?
Let it simmer uncovered a bit longer. Or add a touch more tomato purée to thicken it up.

Can I skip the wine?
Yes, just replace it with stock — but the depth of red wine does elevate the dish.

I forgot to season it. Is it ruined?
Not at all — just season at the end, taste, and adjust. The chorizo brings salt too, so it’s easy to under-season early on.

Why did my rice turn to mush?
You probably overboiled it or didn’t drain it properly. I’ve done this while distracted yelling at the telly — don’t rush the rice.

Storage and Reheating Tips

Fridge:
Cool leftovers fully, then store in an airtight container for up to 3 days.

Freezer:
Portion into freezer-safe containers or bags. Freeze for up to 3 months. Defrost overnight in the fridge.

Reheating:

• Oven: 175°C/350°F, covered with foil, 15–20 minutes.
• Microwave: Medium heat, stir every minute, total about 3–4 minutes.
• Stovetop: Gently reheat with a splash of water to loosen the sauce.

What To Serve With It

• Crusty bread — for scooping and mopping that glorious sauce.
• Simple green salad — peppery rocket or a lemon-dressed mix cuts the richness.
• Patatas bravas or roasted potatoes — for full Spanish tapas vibes on the side.

FAQ Section

Can I make Mary Berry Spanish Chicken gluten-free?
Yes — just ensure your stock cube and chorizo are gluten-free certified.

Can I make this in a slow cooker?
Absolutely, but brown the meat and chorizo first for flavour. Then dump everything in and cook on low for 4–5 hours.

Is it okay to skip the butter beans?
Yes, but they add texture. You could sub in cannellini beans or leave them out entirely.

Can I make it vegetarian?
You can! Use plant-based sausage, veggie stock, and add extra veg like aubergine or mushrooms for bulk.

Try More Recipes:

• Mary Berry Normandy Chicken
• Mary Berry Pork Casserole
• Mary Berry Sausage Casserole