Dinner

Easy Spanish Chicken with Chorizo, Peppers, and Butter Beans Recipe

Name: Easy Spanish Chicken with Chorizo, Peppers, and Butter Beans Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 8 bone-in, skin-on chicken thighs; 150g chorizo, cut into rings; 400g can butter beans, drained and rinsed; 1 onion, thinly sliced; 1 red pepper, deseeded and sliced into strips; 1 yellow pepper, deseeded and sliced into strips; 4 garlic cloves, finely chopped; small handful of flat-leaf parsley, chopped; 2 tbsp extra virgin olive oil; 1 tsp sweet smoked paprika; 400g can chopped tomatoes; 150g pitted green olives; Salt and pepper, to taste

ByCleo Brixton January 29, 2026January 29, 2026

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Introduction

This Easy Spanish Chicken is a comforting one-pan dish bursting with vibrant flavors. Tender chicken thighs bake alongside chorizo, peppers, and a medley of savory ingredients, creating a hearty meal perfect for any night of the week.

A white pan filled with five golden-brown chicken thighs layered on top of a mix of red tomato sauce, chunks of yellow and red bell peppers, green olives, white beans, and slices of reddish sausage scattered evenly beneath and around the chicken. Next to the pan, there is a white plate holding one chicken thigh on a bed of the same vegetable and sausage mix, showing red, yellow, green, and white colors with a saucy texture. A glass of pale yellow wine is placed near the pan on a white marbled surface with a cloth napkin underneath the pan handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp extra virgin olive oil
1 onion, thinly sliced
150g chorizo, cut into rings
1 red pepper, deseeded and sliced into strips
1 yellow pepper, deseeded and sliced into strips
1 tsp sweet smoked paprika
4 garlic cloves, finely chopped
400g can chopped tomatoes
150g pitted green olives
400g can butter beans, drained and rinsed
8 bone-in, skin-on chicken thighs
small handful of flat-leaf parsley, chopped

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Heat the olive oil in a large ovenproof frying pan over medium heat.
Step 2: Add the sliced onion, chorizo rings, and both peppers to the pan. Season with a pinch of salt and pepper, cooking for about 15 minutes until the vegetables have softened and the chorizo has released its oils.
Step 3: Stir in the sweet smoked paprika and chopped garlic, cooking for a few more minutes until fragrant.
Step 4: Add the chopped tomatoes, green olives, and butter beans to the pan. Stir well to combine and season to taste.
Step 5: Nestle the chicken thighs into the mixture, seasoning the skin well with salt and pepper.
Step 6: Transfer the pan to the oven and bake for 40 minutes until the chicken skin is crisp and the meat is cooked through and tender.
Step 7: Remove from the oven, scatter with chopped parsley, and serve hot.

Tips & Variations

For extra heat, add a chopped chili or use spicy chorizo instead of sweet.
Substitute butter beans with cannellini or chickpeas for a different texture.
If you don’t have an ovenproof pan, transfer the mixture to a baking dish before placing in the oven.
Serve with crusty bread or over rice to soak up the flavorful sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered pan on the stove until warmed through. This dish can also be frozen; thaw overnight in the fridge before reheating.