Spanish-Inspired One-Pot Chicken Thighs

Name: Spanish-Inspired One-Pot Chicken Thighs
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 4 skinless, boneless chicken thighs (300-350g / 10.5-12 oz); 1 can (400g / 14 oz) chickpeas, drained and rinsed; 1 large yellow pepper, sliced; 1 medium onion, thinly sliced; 3 garlic cloves, minced; 50g (1.75 oz) black olives, pitted; 60g (2 oz) chorizo, sliced into rounds; 1 can (400g / 14 oz) tinned tomatoes; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chilli flakes (optional); 1 tbsp olive oil; 1 tsp sugar; A handful of fresh parsley, chopped (for garnish); Salt and pepper, to taste; 1 lemon, cut into wedges (for serving)

This Spanish-inspired one-pot chicken thigh recipe is a hearty, flavourful dish that brings together the rich and smoky essence of Mediterranean cuisine. With succulent chicken thighs, spicy chorizo, tender chickpeas, sweet peppers, and briny black olives all simmered in a rich tomato-based sauce, this meal is as nourishing as it is delicious.

One of the best things about this dish is how it develops deep, complex flavours with minimal effort. The smokiness from the chorizo blends beautifully with the warmth of paprika and cumin, while the tinned tomatoes provide a comforting base that ties everything together. The addition of chickpeas adds texture and extra protein, making this dish both satisfying and wholesome.

What makes this recipe particularly appealing is its simplicity. Everything is cooked in one pan, which means less washing up and more time to enjoy your meal. Once the initial prep is done, the oven does most of the work, ensuring that the chicken remains tender and juicy while the flavours meld perfectly. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is sure to impress.

Why You Will Love This Spanish-Inspired One-Pot Chicken Thighs

There are many reasons why this Spanish-inspired chicken dish will become a favourite in your kitchen. First, it’s packed with bold and vibrant flavours, from the smokiness of the chorizo to the tanginess of the olives and the richness of the tomato sauce. Every bite is bursting with Mediterranean goodness.

Second, it’s a well-balanced meal. The combination of protein-rich chicken and chickpeas, nutrient-dense vegetables, and healthy fats from the olives and olive oil makes it a wholesome and filling dish. It’s also naturally gluten-free and can easily be adapted for different dietary preferences.

Another great thing about this recipe is its ease of preparation. Since everything is cooked in one pan, it minimises the effort required for cooking and cleaning up. This makes it perfect for busy days when you want a delicious homemade meal without spending hours in the kitchen.

Ingredients

For the Chicken and Sauce (Serves 2):

Chicken thighs– 4 skinless, boneless (300-350g / 10.5-12 oz)
Chickpeas– 1 can (400g / 14 oz), drained and rinsed
Yellow pepper– 1 large, sliced
Onion– 1 medium, thinly sliced
Garlic– 3 cloves, minced
Black olives– 50g / 1.75 oz, pitted
Chorizo– 60g / 2 oz, sliced into rounds
Tinned tomatoes– 1 can (400g / 14 oz)
Paprika– 1 tsp (smoked paprika works best)
Ground cumin– ½ tsp
Chilli flakes– ½ tsp (optional, for heat)
Olive oil– 1 tbsp
Sugar– 1 tsp (balances the acidity of the tomatoes)
Fresh parsley– A handful, chopped (for garnish)
Salt and pepper– To taste
Lemon– 1, cut into wedges (for serving)

Method

Step 1: Preheat the Oven

Preheat your oven to 200°C (fan-assisted) / 400°F.

Step 2: Brown the Chicken

Heat the olive oil in a large ovenproof pan over medium-high heat. Season the chicken thighs with salt, pepper, paprika, and cumin. Sear them for 2-3 minutes per side until golden brown, then set aside.

Step 3: Cook the Chorizo and Sauté the Vegetables

In the same pan, add the chorizo slices and cook for 2-3 minutes until crisp and releasing oils. Remove the chorizo and set aside. Add the onion, yellow pepper, and garlic to the pan, cooking in the chorizo oil. Sauté for 3-4 minutes until softened. Season with salt, pepper, paprika, and cumin.

Step 4: Add Tinned Tomatoes, Sugar, and Black Olives

Pour in the tinned tomatoes, stirring to combine with the sautéed vegetables. Add the sugar to balance the acidity and stir in the black olives. Simmer for 5 minutes to allow the flavours to meld.

Step 5: Add Chickpeas and Chorizo

Stir in the drained chickpeas and cooked chorizo, ensuring everything is well coated in the sauce. Simmer for another 2-3 minutes.

Step 6: Return the Chicken and Bake

Nestle the browned chicken thighs back into the sauce. Spoon some of the sauce over the top for extra flavour. Transfer the pan to the preheated oven and roast for 25-30 minutes, until the chicken is fully cooked (internal temperature 75°C / 165°F).

Step 7: Garnish and Serve

Remove from the oven and garnish with freshly chopped parsley. Serve with lemon wedges for added freshness.

Nutrition (Per Serving)

Calories:510 kcal
Protein:35g
Carbohydrates:31g
Fat:24g
Fibre:8g

Tips for Making This Recipe

Use bone-in, skin-on chicken thighsif you prefer extra flavour and juiciness. Just increase the baking time slightly.
Adjust the spice levelby increasing or decreasing the chilli flakes according to your preference.
Let the flavours developby allowing the dish to rest for a few minutes after baking before serving.
If you don’t have an ovenproof pan,transfer everything into a baking dish before putting it in the oven.

How to Serve This Dish

This dish is delicious on its own but can be paired with:

Crusty breadto soak up the rich tomato sauce.
Brown rice, quinoa, or couscousfor a more filling meal.
A crisp green saladto add freshness and balance the richness.
Roasted potatoesif you prefer an extra hearty side dish.

Customising This Recipe

Make it vegetarian:Swap the chicken and chorizo for extra chickpeas and roasted aubergine.
Add extra veggies:Courgettes, mushrooms, or spinach can be stirred in for more nutrients.
Use different meats:Replace chicken thighs with chicken breasts or even prawns for a different protein option.
Make it dairy-free:This dish is naturally dairy-free, but always check ingredient labels for any added dairy in chorizo.

Storage & Reheating

Refrigeration:Store leftovers in an airtight container in the fridge for 2-3 days.
Freezing:This dish freezes well. Store in a sealed container for up to 3 months. Defrost overnight before reheating.
Reheating:Warm in a pan over low heat, adding a splash of water or stock if needed to loosen the sauce. Alternatively, reheat in the microwave.

Conclusion

This Spanish-inspired one-pot chicken thigh dish is a perfect blend of smoky, savoury, and rich Mediterranean flavours. The combination of tender chicken, hearty chickpeas, spicy chorizo, and a vibrant tomato sauce makes it a go-to meal that’s both satisfying and simple to prepare.

With minimal washing up and easy preparation, this dish is perfect for weeknights or entertaining. It pairs beautifully with a variety of sides and can be customised to suit different dietary needs. Whether you enjoy it fresh out of the oven or as a meal prep option, it’s a recipe that will quickly become a household favourite.

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Spanish-Inspired One-Pot Chicken Thighs

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Try this delicious Spanish-Inspired One-Pot Chicken Thighs recipe! Featuring tender chicken, smoky chorizo, chickpeas, and a rich tomato sauce, this easy one-pan meal is packed with Mediterranean flavors. Perfect for weeknight dinners or meal prep!