Delia Smith Spanish Chicken​ Recipe

This hearty Delia Smith Spanish Chicken is made with tender bone-in chicken breasts, spicy chorizo sausage, creamy butter beans, and smoky pimentón (paprika). The result is a rich, vibrant, and warming one-pot meal that is packed with the sunny flavors of Spain. It is a perfect cozy dinner for 4 people, especially on a chilly evening.

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Delia Smith Spanish Chicken Ingredients

• 4 part-boned chicken breasts, skin on (bone-in)
• 8 oz (225 g) dried butter beans or judion beans, soaked overnight and drained
• 2 tablespoons olive oil
• 6 oz (175 g) chorizo sausage (cooking chorizo is best)
• 14 oz (400 g) tin chopped plum tomatoes
• 10 fl oz (275 ml) hot vegetable or chicken stock
• 1 medium onion
• 2 medium carrots
• 1 medium leek
• 2 celery sticks
• 3 cloves garlic, chopped
• 1 teaspoon sweet pimentón (smoked paprika)
• A good pinch of saffron stamens
• 2 tablespoons chopped fresh parsley
• A few sprigs of thyme
• 2 bay leaves
• Salt and freshly milled black pepper

How To Make Delia Smith Spanish Chicken

1. Cook the beans: Place the soaked and drained beans in a saucepan with the thyme sprigs and one bay leaf. Cover with water and bring to a simmer. Cover with a lid and cook for 45 minutes to 1 hour, or until the beans are tender. Drain and set aside (discard the herbs).
2. Prepare the vegetables: While the beans cook, peel and finely chop the onion and carrots. Trim the tough green ends off the leek, wash it thoroughly to remove grit, and finely chop it along with the celery sticks.
3. Brown the chicken: Heat 1 tablespoon of olive oil in a large casserole dish. When hot, add the chicken breasts and brown them on both sides until golden. Remove the chicken and set it aside on a plate.
4. Sweat the vegetables: Add the remaining oil to the casserole. Stir in the onions, carrots, leek, and celery. Cover with a lid and cook over low heat for 10-15 minutes, allowing the vegetables to sweat and soften in their own juices.
5. Add the chorizo: Peel the skin off the chorizo and dice it into small cubes. Add the chorizo and the smoked paprika (pimentón) to the vegetables. Turn the heat to medium and cook for 2-3 minutes, stirring constantly so the chorizo releases its delicious red fat.
6. Assemble the stew: Add the cooked beans, chopped garlic, tinned tomatoes, the second bay leaf, saffron, and hot stock to the pot. Season generously with salt and pepper and stir well.
7. Simmer the chicken: Place the browned chicken breasts on top of the sauce. Bring to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes until the chicken is cooked through.
8. Serve: Lift the chicken onto warm plates. Stir the fresh parsley into the sauce, then spoon the rich sauce and beans over the chicken.

Recipe Tips

• Using Canned Beans: If you are short on time, you can skip step 1 and use two 14oz (400g) tins of butter beans. Drain and rinse them before adding them in step 6.
• Chorizo Selection: Try to find “cooking chorizo” (often sold raw or semi-cured) rather than the fully cured deli slices. It releases more fat and flavor into the stew.
• Saffron Flavor: To get the most out of your saffron, you can steep the strands in the hot stock for a few minutes before adding it to the pot. This helps release the brilliant yellow color and floral aroma.
• Chicken Skin: Leaving the skin on the chicken adds flavor to the sauce, even though it won’t stay crispy while simmering. You can remove it before eating if you prefer.

What To Serve Spanish Chicken

This dish is very filling on its own due to the beans and chicken. As suggested by Delia, it pairs beautifully with a fresh chicory and rocket salad to cut through the richness. You can also serve it with crusty bread to soak up the smoky tomato sauce, or plain boiled potatoes for a heartier meal.

How To Store Spanish Chicken Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day as they have time to meld.
• Freeze: This stew freezes very well. Place in a freezer-safe container and freeze for up to 3 months. Defrost thoroughly in the fridge before reheating gently on the stove.

Delia Smith Spanish Chicken Nutrition Facts

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 950mg
• Total Carbohydrate: 38g
• Dietary Fiber: 12g
• Sugars: 6g
• Protein: 48g

Frequently Asked Questions

• Can I use boneless chicken breasts? Yes, but they cook faster than bone-in breasts. Check them after 15-20 minutes to ensure they do not dry out.
• Is this dish very spicy? No. Despite the chorizo and paprika, it is more smoky and savory than hot. If you want heat, you can use spicy chorizo (picante) or add a pinch of chili flakes.
• What if I can’t find saffron? Saffron is expensive, but it gives a unique flavor. If you cannot find it, you can leave it out. The dish will still be delicious, though it will lack that specific floral note and deep yellow tint.

Try More Recipes:

• Delia Smith Spaghetti Carbonara​ Recipe
• Delia Smith Shepherds Pie​ Recipe
• Delia Smith Roast Pork Recipe