Serving this gorgeous Spanish chicken in little terracotta pots will please a hungry crowd with minimum of fuss.


  • 2 tbsp. olive oil
  • 3/4 chicken fillets cut into 3 pieces each
  • 4 cloves of garlic,crushed
  • 1 medium red onion, sliced
  • 1 large red pepper, sliced
  • 1 large yellow pepper, sliced
  • 400g can chopped tinned tomatoes and roughly a third of the can filled with water and added if needed
  • 600g Baby Potatoes, chopped in half or quartered
  • 150ml dry white wine (or sometimes I used a really good splash of Ouzo or Pernod instead, for special occasions)
  • 1 tbsp. good quality 'Hot' smoked Paprika
  • 75g good quality chorizo
  • A handful of pitted black olives
  • Salt & black pepper


  1. Heat the oil in a large casserole dish and fry the chorizo  over a high heat until golden and just starting to let the juices out, remove from the pan, add the chicken and fry until golden.
  2. Add the potatoes peppers, onions and garlic and fry until nicely browned and slightly softened and return the chorizo to the pan too.
  3. Stir in the wine and let it reduce down a little, then add the tomatoes, smoked paprika,salt and pepper and a little pinch of sugar if needed.
  4. Cook for 10-15 minutes, until the chicken is cooked through and the potatoes are tender then add the olives, sprinkle with some chopped fresh parsley and serve in little terracotta pots.