Chilli adds spice to Spanish chicken

Chicken with red peppers chef column
Chicken with red peppers chef column

This dish uses the fantastic produce that can be found in many of the brilliant markets around Spain. ‘Picante’ cooking chorizo is the type to look for, as it’s full of flavour and spice. The Spanish wood-roasted red piquillo peppers you can buy in jars can be added, too. Adding some new potatoes to the pot makes it a perfect one-pot meal, or eat it with crusty bread and a green salad.



4 red peppers

350g cooking chorizo

1 x 1.5kg chicken, giblets removed

400ml white wine

40ml olive oil


2 large shallots

6 tbsp fresh flat-leaf parsley leaves

1 red chilli

1 green chilli

2 tbsp fresh oregano leaves

½ bunch fresh chives

2 tbsp sherry vinegar

2 tbsp olive oil

Juice of 1 lemon

Sea salt and freshly ground black pepper


Pre-heat the oven to 180C/350F/gas mark 4.

De-seed the peppers and cut them lengthways into eight strips. Cut the chorizo into 1cm slices.

Place the peppers and chorizo into a large casserole dish or roasting tin, then put the chicken on top.

Pour the wine over, then drizzle with the olive oil and season with salt and pepper.

Cover with a lid or foil and cook for 1 hour. Remove the foil or lid and cook for a further 30 minutes.

While the chicken is cooking, finely chop the shallots, parsley, red and green chillies, oregano and chives.

Place all the sauce ingredients in a bowl, mix well, then season with salt and pepper.

Pour the sauce ingredients over the chicken while it’s in the pot, and take it to the table to serve.