Baked Chicken with Chorizo and Olives

  • Author: Jane Hutton
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes


  • For the baked chicken –
  • 3 tbsp olive oil
  • 1 tsp smoked sweet paprika
  • 4 chicken wings and breast joints
  • 4 chicken leg joints
  • 1 garlic clove, peeled and roughly crushed
  • 1 large Spanish onion, sliced
  • 450g plum tomatoes, peeled and chopped
  • 2 red peppers, peeled and sliced
  • 1 sprig thyme
  • 250g chorizo sausage, thickly sliced
  • 100g olives, preserved in olive oil, drained
  • For the herb rice –
  • 500g organic brown rice
  • 1 tbsp olive oil
  • 10g butter
  • 1 tbsp thyme, chopped
  • 1 tbsp fresh marjoram, chopped


  1. Heat 2 tbsp of the oil in a large heavy based pan. While it is heating, sprinkle the paprika over the chicken.
Brown the chicken joints slowly in the oil until golden, then take out and keep warm.
Add a little more oil if necessary, then add the garlic and onion.
Cook them gently to release all the flavour.
 Add the tomatoes and peppers to the pan, with the browned chicken and thyme sprig. Cover and cook gently for 20/25 minutes or until the chicken is cooked.
To make the herb rice, cook the rice, in a large pan, according to the packet instructions. Stir in the olive oil, butter, thyme and marjoram. Season to taste. 
Add the chorizo and olives to the chicken and heat through. Season to taste and skim off any excess fat. Serve the chicken with the herb rice.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!