Spanish Chicken Casserole

Dive into the bold, vibrant flavors of this Spanish Chicken Casserole, a one-pot wonder that’s perfect for hearty family dinners or casual gatherings. Juicy, crispy-skinned chicken thighs are paired with smoky Spanish chorizo, sweet bell peppers, and fragrant spices like paprika and oregano, all simmered in a rich tomato and chicken stock base. As it bakes, the rice absorbs the savory juices, creating a flavorful, filling dish that's further enhanced by the addition of tangy kalamata olives. With just 20 minutes of prep and a toasty oven finish, this casserole offers a delicious blend of textures and authentic Spanish flair. Garnish with fresh parsley for a stunning, aromatic touch, and serve straight from the pan for maximum comfort and minimal cleanup. Perfect for fans of rustic, Mediterranean-inspired cuisine!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 6 pieces chicken thighs (bone-in, skin-on)
• 150 grams Spanish chorizo, sliced
• 1 large onion, chopped
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 4 cloves garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 400 grams canned diced tomatoes
• 250 milliliters chicken stock
• 200 grams white rice (uncooked)
• 100 grams kalamata olives, pitted
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat 1 tablespoon of olive oil in a large oven-safe casserole or skillet over medium-high heat. Season the chicken thighs with salt and pepper, then sear them, skin-side down, for about 5 minutes until the skin is crispy and golden. Flip and cook for another 2 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of olive oil and sauté the sliced chorizo for 2-3 minutes until it releases its oils and becomes slightly crispy. Remove and set aside with the chicken.

Step 4

Reduce the heat to medium and add the chopped onion, red bell pepper, and yellow bell pepper to the pan. Cook for 5-7 minutes until softened.

Step 5

Stir in the minced garlic, paprika, smoked paprika, and dried oregano. Cook for 1-2 minutes until fragrant.

Step 6

Add the canned diced tomatoes and chicken stock to the pan. Stir well to combine, then bring the mixture to a simmer.

Step 7

Stir in the uncooked white rice and kalamata olives. Nestle the seared chicken thighs (skin-side up) and chorizo slices back into the pan. Make sure they’re partly submerged in the sauce but the skin remains exposed.

Step 8

Cover the casserole with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.

Step 9

Remove the lid or foil and bake for another 15-20 minutes, or until the chicken is fully cooked, the rice is tender, and the liquid has mostly absorbed.

Step 10

Remove from the oven, let the casserole cool slightly, and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2532.3g)

Amount per serving	% Daily Value*
Calories	4017.7

Total Fat 246.9g	0%
Saturated Fat 65.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 859.1mg	0%
Sodium 7745.6mg	0%
Total Carbohydrate 228.3g	0%
Dietary Fiber 25.3g	0%
Total Sugars 33.2g
Protein 229.2g	0%

Vitamin D 0IU	0%
Calcium 539.7mg	0%
Iron 22.4mg	0%
Potassium 4454.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 22.6%

Carbs: 22.5%