The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spanish-style Chicken with Chilli Potatoes & Olive Tomato Sauce
Fill the dining table with the flavours of a Spanish holiday. British chicken thighs simmer in a rich tomato & veg sauce with smoky paprika and garlic. Dish up with chilli roasted potatoes. Even more delicious? We listened to your feedback and added an extra 100g of chicken to our chicken thigh recipes!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 10g chicken stock powder (Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 1 handful of fresh basil
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 600g British Free Range chicken thighs
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 pepper
- 4 garlic clove
- 1 unwaxed lemon
- 200g passata (tomatoes, salt, citric acid)
- 80g rocket
- 2 onion
- 4 large potatoes
Nutritional Information
Calories: 598
Protein: 39g
Carbs: 56g
Fat: 24g
Spanish-style Chicken with Chilli Potatoes & Olive Tomato Sauce
Fill the dining table with the flavours of a Spanish holiday. British chicken thighs simmer in a rich tomato & veg sauce with smoky paprika and garlic. Dish up with chilli roasted potatoes. Even more delicious? We listened to your feedback and added an extra 100g of chicken to our chicken thigh recipes!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a medium frying pan & a measuring jug
Oven time
- Dice the potatoes into 3cm chunks
- Add the potatoes to one side of the the lined baking tray and toss with 1 tbsp oil and a pinch salt and pepper. Roast for 15 mins
- After 15 mins, add the chilli paste to the potatoes. Lay the chicken thighs flat onto the other side of the lined baking tray, drizzle with 1 tsp oil and paprika & oregano and season with salt and pepper. Return to the oven and bake for 16 mins, until the chicken is cooked through
Prep the veg
- Thinly slice the peppers and onions. Finely chop or crush the garlic. Pick the basil leaves and roughly chop. Halve the lemon
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-7 mins, until soft. Add the garlic and cook for 30 secs
- In the measuring jug, combine the passata, stock powder and 100ml water
Simmer simmer
- Add the passata mix and olives to the vegetable pan. Bring to a boil and simmer for 5 mins, until the sauce thickens. Season with salt and pepper
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, add the chicken thighs to the sauce to coat
Plate up
- Serve the chicken onto plates, with the chilli potatoes and rocket alongside. Drizzle the rocket with the lemon juice and 1 tsp olive oil. Sprinkle the basil over the chicken to finish
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