One Pot Spanish Chicken


This sultry, Spanish inspired Chicken recipe is the perfect autumn dish for big family dinners or for weeknight suppers. Easy to prepare in advance, it only uses one pan and if you are lucky to have leftovers, they make a great lunch!

This recipe has been a family favourite at Kennel Farm for years. It is somewhere between a stew and a paella and the delicious Mediterranean flavours absorb into the rice, but are delicate enough to allow the amazing taste of our chicken to still come through.

Serves 4


1.75 kg Sutton Hoo Chicken. We used a mixture of thighs, legs and wings, or you can joint your own

275 ml Sutton Hoo Chicken stock – see quick recipe here

2 large red peppers

2 medium onions

50g sun-dried tomatoes in oil

2-3 tablespoons extra virgin olive oil

150g chorizo sausage, skinned and cut into 1 cm slices

2 cloves of garlic

Basmati rice measured to the 225 ml level in a measuring jug

1 level tablespoon sun-dried tomato paste

½ level teaspoon hot paprika

1 level teaspoon chopped fresh thyme

170 ml dry white wine

½ large orange, cut into wedges

50g black olives

salt and pepper



1.       Season the chicken with salt and pepper and set to one side.

2.       Slice the onion and red peppers into strips. Drain the dried tomatoes, wipe them dry with kitchen paper and then cut into 1 cm pieces.

3.       Next heat 2 tablespoons of olive oil in a casserole dish and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a golden colour on both sides. As they brown remove them to a plate lined with kitchen paper.

4.       Now add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

5.       After that, add the chorizo, sun-dried tomatoes and chopped garlic and toss these around for a minute or two.

6.       Stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme.

7.       Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Then place the chicken gently on top of everything.

Top Tip: it's important to keep the rice down in the liquid to let it cook.

8.       Finally, place the wedges of orange in among the chicken and scatter with the olives. Cover and cook over a low heat or in a pre-heated oven at 180°C for about 1 hour until the rice is cooked.


For information on where to find Sutton Hoo Chicken produce near you click here.