Spanish Chicken Bake (Grain Free)


I’ve always loved the Spanishy style of flavours. Smokey, spicy, hearty, and scrumptious 🙂 So after a little playing around in the past weeks, I created this meal to hit all those spots. It’s been a perfect dish in this transition of seasons, when Spring sun brings new warmth then the winds chill it back down. You can serve this up Winter-style; with a pumpkin mash or rice side. Or Summer-style, with a lovely green salad to pair. It easily goes either way.

Let’s be honest though; this dish is another one that’s a little hard to photograph well. It ain’t pretty but it sure does taste good! So I’d encourage you to give it a go 🙂

Feel free to play around with the ingredients in this recipe, make it with canned cherry tomatoes, or the standard crushed. Add in olives if you’re an olive-loving family or leave them out if you can’t stand the little things – just make it your own. ❤


Spanish Chicken Bake (serves 4)

1/2 tbsp cooking oil (coconut oil or butter)
6-8 chicken drumsticks (you could swap this out for chicken thighs if you prefer)
1 chorizo sausage, thinly sliced
1 brown onion, diced
2 garlic cloves, diced
2 tsp paprika
2 tsp coriander
2 tsp oregano
1 tsp cumin
1/4 tsp cayenne pepper (optional)
1 tsp salt
2 tbsp tomato paste
2x 400g cans tomatoes (chopped or cherry tomatoes in juice)
1/2 tbsp balsamic vinegar
1/2 cup pitted black olives, chopped in half if you desire (optional)

Preheat the oven to 180’C on bake.
Heat a pan over medium heat on the stove top. Melt the cooking oil. Add the drumsticks, cooking and turning until they brown. Remove them from the pan and place them in a baking dish.
Add the sliced chorizo to the same pan and cook for approximately 2 minutes – until they lightly crisp. Sprinkle these over the chicken.
Return the pan to the heat (don’t bother washing it or tipping out the fat) Add in the onion and garlic cloves, mix lightly. Tip over the paprika, coriander, oregano, cumin, cayenne pepper (if using), and salt. Mix this with the onion while it cooks until fragrant.
Spoon in the tomato paste, mix through.
Tip over the tomatoes and balsamic vinegar. Stir it through the remaining ingredients then bring to the boil.
Mix in the olives (if using) then pour the tomato mixture over the chicken and chorizo in the oven dish.
Bake in the oven for 30-40 mins until the liquid has cooked down and the chicken is cooked through.

Enjoy on rice, quinoa, mash, or with a salad. Sprinkle with chopped fresh parsley (if you like) and serve 🙂


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