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Spanish Chicken (Allergy Friendly)

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 4


  • 8 chicken thighs/4 chicken breasts/a mixture of the two
  • 2 tablespoon garlic oil
  • 1 red onion
  • 1 courgette
  • 2 stalks celery
  • 1 sweet potato
  • 400 g tin chopped tomatoes
  • 1 chicken stock cube
  • 1 tablespoon tomato puree
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper


  • Preheat oven to 200C.
  • Heat a large oven proof dish over a high heat with 2 tablespoon garlic oil.
  • Brown the chicken portions on both sides - do this in batches if necessary. While the chicken is cooking, finely chop all the vegetables.
  • Once the chicken in browned, remove it from the pan and put to one side.
  • Turn down the heat and add all the vegetables in the same pan. Cook until softened, stirring frequently (about 10 minutes).
  • Add all the other ingredients into the pan, except the chicken. Half fill the tomato tin with water and add to the mixture (approx 200ml). Stir well to combine and bring to a boil.
  • Add the chicken back into the pan and mix in with the sauce.
  • Cover and cook in the oven for 30 minutes.