Weekdays 9am

One pot Spanish chicken

Dean Edwards has a one pot wonder that's perfect for the cold weather, using chorizo, passata and paprika for a truly Spanish inspired dish.

Serves 4


500g boneless chicken thighs150g chorizo, sliced2 onions, sliced4 cloves garlic, crushed4-5 sprigs fresh thyme1 tsp smoked paprika500ml tomato passata500ml chicken stock1 tbsp tomato puree1 red pepper1 green pepper70g green olives, sliced2 tbsp flat-leaf parsley4-6 medium maris piper potatoes, peeled and cubed


  • Fry the onion in a dash of oil for 5 minutes then add the garlic and chorizo, cook for a further few minutes

  • Add in the thyme, paprika and stir through then pour in the passata and stock

  • Bring up to a simmer then add in the chicken. Cover and cook over a very low heat for 1 hour.

  • Add in the olives and peppers then cook for a further 10 minutes

  • Stir in the parsley and season before serving up

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