Mary Berry Mediterranean Chicken Thighs with Chorizo Recipe
This recipe is a one-pan Mediterranean-inspired chicken dish featuring chorizo sausage, tomatoes, peppers, and herbs. The chorizo adds smokiness and depth, while the chicken thighs become succulent and full of rich flavour. Mary Berry’s version simplifies the traditional Mediterranean approach, offering a balanced meal perfect for family dinners or casual entertaining.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: One-pan simmering
- Cuisine: Mediterranean
Ingredients
-
2 tbsp olive oil
-
8 bone-in, skinless chicken thighs
-
150g cooking chorizo, sliced into coins
-
1 large red onion, sliced
-
2 garlic cloves, crushed
-
1 red pepper, sliced
-
1 yellow pepper, sliced
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
400g chopped tomatoes (1 can)
-
150ml chicken stock
-
Salt and freshly ground black pepper, to taste
-
Fresh parsley or basil, for garnish
Instructions
Season the chicken thighs with salt, pepper, and smoked paprika. Heat 1 tablespoon of olive oil in a large ovenproof pan over medium heat and brown the chicken on both sides for 5–6 minutes. Remove and set aside.
In the same pan, add the sliced chorizo. Cook for 2–3 minutes until it releases its oils and turns slightly crisp. Add the onion, garlic, and peppers, cooking gently for 5 minutes until softened.
Sprinkle in the oregano and stir well. Pour in the chopped tomatoes and chicken stock. Stir to combine and bring to a gentle simmer.
Return the browned chicken thighs to the pan, nestling them into the sauce. Cover and let simmer for 25–30 minutes on low heat until the chicken is tender and the sauce has thickened.
Taste and adjust seasoning if needed. Garnish with chopped parsley or basil before serving. Serve hot with crusty bread, rice, or couscous.