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One Pot Spanish Chicken and Chorizo


Preparation Time
10 minutes

Cooking Time
55 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free


  • 1 tbsp. Lucy Bee Coconut Oil
  • 2-3 garlic cloves, chopped
  • 4 skinless and boneless chicken thighs
  • 100g chorizo, peeled and sliced
  • 200g new potatoes
  • ½ tbsp. paprika
  • 1 lemon - zest and ½ the juice
  • A handful of green pitted olives
  • 8-10 sun-dried tomatoes, chopped
  • 2 roasted red peppers, sliced
  • 1 x 400g tin of chickpeas
  • 250-300ml chicken stock


  1. Add Lucy Bee Coconut Oil to a pan and when melted, add the garlic, chicken and chorizo and cook for 5 minutes over a medium heat, turning the chicken so it starts to brown on each side.
  2. Add the new potatoes, paprika, lemon zest and juice, olives, sun-dried tomatoes, red peppers and chickpeas and stir together well. Pour the chicken stock into the pan, bring to the boil then cover and simmer for 40 minutes. If there is still a bit too much stock, remove the lid and cook for an extra 5-10 minutes until it reduces.
  3. You can serve on its own or with vegetables or salad of your choice.

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