Spanish Style Chicken Bake

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Portions: 4


  • 5g Olive Oil
  • 275g Water
  • 250g Chopped Tomatoes
  • 30g Diced Sun Dried Tomatoes
  • 23g Sun Dried Tomato Puree
  • 25g Tomato Puree
  • 10g Chopped Fresh Garlic
  • 7.5g Chopped Oregano
  • 5g Granulated Sugar
  • 1g Coarse Ground Peppercorns
  • 15g Cornflour
  • 400g Diced Cooked Chicken
  • 100g Red Onions (cut into 20mm dice)
  • 7.5g Smoked Paprika
  • 75g Mixed Peppers (cut into strips)
  • 75g Chorizo (cut into 10mm dice)
  • 20g Chicken Stock Paste
  • 480g Cooked Baby New Potatoes (cut in halves)


  1. In the base of a heavy bottomed saucepan, place the olive oil. Add the chopped fresh garlic, chopped oregano, coarse ground peppercorns, diced red onions, smoked paprika, diced chorizo and diced sun dried tomatoes.
  2. Cook until the onions start to soften. Add the cooked diced chicken and cook for about 4 – 5 minutes. Add the chopped tomatoes and water.
  3. Continue to cook until the onions are cooked through. Add the mixed peppers cut into strips. Cook until they soften.
  4. Add the chicken stock paste, granulated sugar, tomato puree and sun dried tomato puree.
  5. Stir in the diluted cornflour and mix until a smooth sauce has been formed.
  6. Place the cooked baby new potato halves in the base of a warmed serving dish. Ladle the chicken and sauce over the top of the potatoes.