Spanish chorizo chicken bake

Prep time
Cook time

These Spanish flavours are a match made in heaven!


  • 1 x chicken braai pack, seasoned
  • 12 baby potatoes, halved
  • 30ml olive oil
  • 250g chorizo, sliced into diagonal chunks
  • 2 red onions, sliced
  • 3 garlic cloves, sliced
  • 10ml smoked paprika
  • 2 red peppers, sliced into thick chunks
  • 250ml chicken stock


  • Simmer the potatoes in salted water until al dente (i.e. just cooked).
  • Heat the olive oil in a pan over medium heat. Add the chorizo and sauté for a few minutes until slightly crispy.
  • Remove the chorizo, and then turn the heat up to high.
  • Add the chicken, skin-side down, and fry until golden. Remove from the pan.
  • Turn the heat down and add the red onion and garlic. Sauté gently for 2 minutes.
  • Add the paprika and peppers, and sauté for another minute.
  • Add the chicken and chorizo back into the pan, along with the potatoes. Give everything a good stir.
  • Add the chicken stock and place in the oven for 1 hour until cooked through. Top up with water, if necessary.
Serve and enjoy!