A Recipe For Spanish Chicken

June 12, 2013

A recipe for Spanish Chicken, with parsley, thyme, rosemary, oregano, baked in a splash of red wine.


I read this lovely recipe at my blogger friend Jo’s blog: And Anyways and immediately wanted to try it out over the weekend with my husband. I was convinced it wouldn’t work for us because we often make a mess of recipes that need delicate use of herbs, but it was perfect! My husband and I overate shamelessly and went to bed wishing we could have some more. Thank you Jo!

We deviated somewhat from Jo’s original recipe, because of availability factors, our oven size, and our personal tastes. Here’s what we did:

(sorry, no photos, my family attacked the dish as soon as it was out of the oven.)


4 large, skinned potatoes, finely sliced

Capsicum- 1 red and one yellow, seeds removed, and cut into thin strips

1 tablespoon dried chilli seed

2 tablespoons of a mix of thyme leaves, oregano, parsley leaves and rosemary

4 cloves garlic, mashed in a pestle and mortar

a little salt and pepper

2 long green chillies, halved, seeded and finely chopped

1-2 tablespoons extra virgin olive oil

500 gm chicken, chopped into approximate cubes. I used skinned chicken

1 dried bay leaf

Half a cup of red wine, a little on the sweet side

3 chopped tomatoes

¼ cup cilantro leaves mixed with parsley



Pre-heat your oven to 150C

Grease the bottom of your baking pan with a few drops of olive oil.

Spread your potato slices and capsicum strips, covering the bottom of your pan

Mix together the chilli seeds, salt, pepper, garlic, chopped chilli, thyme leaves, oregano, parsley leaves and rosemary and a few drops of olive oil. Rub it over the chicken and place the chicken on top of the capsicum.

Put chicken in baking pan above the potatoes and capsicum, and pour wine above it, making sure the whole surface of the chicken is covered in wine.

Put in oven and bake at 200C for 15 minutes.

Take out and turn the chicken around a bit. Sprinkle the chopped tomato over the chicken. Bake for another 15 minutes.

Your kitchen should by now be full of the floaty aroma of herbs and wine. Stick a fork in the chicken to make sure it is done.

Sprinkle cilantro and parsley, and a few drops of lemon juice. Serve on plates. Try to prevent your family from eating directly off the baking utensil.

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One Response to A Recipe For Spanish Chicken

  1. jo on June 12, 2013 at 10:25 am

    Glad you loved it….recipes are always there as starting points :)

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