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Spanish Style Chicken Casserole with Paprika

Preparation Time
25 minutes

Cooking Time
25 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 2 tbsp. Lucy Bee Coconut Oil
  • 2 large onions, chopped
  • 8 garlic cloves, chopped
  • 1/2 chorizo, sliced into 1/2cm pieces
  • 2 tins of tomatoes (I use 1 cherry tomato & 1 chopped tomato)
  • Smoked paprika, hot or mild - I like La Chinata
  • A pinch of saffron, soaked in a tablespoon of warm water
  • A couple of bay leaves and sprig of thyme
  • 6 chicken breasts
  • 400g pimiento piquillo peppers
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season


  1. In a heavy based pan melt the Lucy Bee Coconut Oil, add onions and garlic, sauté until really soft.
  2. Add the chorizo and sauté for a few minutes.
  3. Add the tomatoes, smoked paprika, saffron and liquid, bay leaves and thyme. Leave to simmer.
  4. In a separate frying pan, melt some Lucy Bee Coconut Oil and lightly colour the chicken breasts on both sides then add to the tomato sauce.
  5. Add the pimiento piquillo peppers and seasoning.
  6. Cover and simmer gently until the chicken is cooked (around 25 minutes though this depends on the size of the breasts). The juice runs clear from breast when pierced with a knife.
  7. I sometimes make the sauce beforehand and add the chicken when ready to eat.

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