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Spanish chicken


  • Heat a layer of oil in a heavy-bottomed pan and brown the chicken all over. Remove and set aside. 
  • Then add the capsicums, onions and garlic to the pan. Gently sauté until tender, scraping the bottom of the pan as you do so. 
  • Add the tomatoes with the stock, green olives, thyme, sambel, sherry vinegar and seasonings. Stir well, bring to the boil and turn down the heat.
  • Then add the orange segments and return the chicken, burying it in the vegies. Cover and gently simmer for about 30-40 mins, turning a couple of times. (Check if the chicken is ready by making a small cut along the bone.)
  • Serve with your favourite potato dish or steamed rice on the side.


  • olive oil
  • 1 whole chicken, portioned
  • 2 red capsicums, cored, seeded & finely sliced
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 can diced tomatoes, drained a little
  • 2 cups chicken stock
  • 12 pitted green olives
  • 2 fresh thyme sprigs
  • 1 tspn sambel oelek (or any other chilli paste)
  • a good splash of sherry vinegar
  • sea salt & freshly ground pepper
  • 1 orange, cut into wedges (skin on)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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