Spanish Style Braised Chicken with Spanish Chorizo

Spanish Style Braised Chicken with Spanish Chorizo combines tender chicken pieces nestled in a fragrant curry and saffron-infused sauce. The dish is beautifully complemented with sweet golden raisins, hearty garbanzo beans, and authentic spicy Spanish chorizo, creating a perfect harmony of flavors that transports you straight to the Spanish countryside.

THE MAKING OF SPANISH-STYLE BRAISED CHICKEN WITH SPANISH CHORIZO

Craving complex flavors without complex cooking? Looking for something warming, satisfying, and still light on calories?

This Spanish-style wine-braised chicken with chorizo fits the bill perfectly. It's a rich combination of succulent chicken pieces bathed in a luxurious curry and saffron-infused sauce.

WHY YOU'LL LOVE THIS DISH

• Bold, Complex Flavors - The combination of saffron, curry, smoked paprika, and Spanish chorizo creates a depth of flavor that tastes like it took hours to develop.
• One-Pot Wonder - Everything cooks in a single Dutch oven or skillet, meaning less cleanup and more time to enjoy your meal.
• Ready in Under an Hour - Despite its impressive flavor profile, this dish comes together quickly enough for a weeknight dinner.
• Perfect Balance - Sweet golden raisins, spicy chorizo, earthy chickpeas, and bright orange zest create a harmonious dish where every bite offers something new.

The best part? This impressive dish will make everyone think you spent all day in the kitchen, when it actually requires minimal effort!

Jump to:

• THE MAKING OF SPANISH-STYLE BRAISED CHICKEN WITH SPANISH CHORIZO
• WHY YOU'LL LOVE THIS DISH
• LET'S TALK ABOUT THE INGREDIENTS
• FREQUENTLY ASKED QUESTIONS
• STORAGE AND REHEATING GUIDE
• SERVING SUGGESTIONS
• WINE PAIRING RECOMMENDATIONS AND MORE
• Spanish Style Braised Chicken with Spanish Chorizo

LET'S TALK ABOUT THE INGREDIENTS

The Chicken

I use bone-in chicken leg/thigh combos which I separate at the joint between the leg and thigh. You can see where to cut when you turn the leg/thigh combo over, skin side down, just find where the white fatty part runs between them, that's the perfect place to cut.

Removing the skin helps save some calories and fat, but also when stewing chicken I find the skin gets flabby anyway so why keep it on? No reason to, and this way all the lovely spices and flavors can easily penetrate the chicken meat.

While I prefer leg/thighs they are higher in fat than chicken breasts. But it's the little bit of extra fat that gives them their texture and flavor which I think is a plus in this dish.

You could make this with a chicken breast if you insist. If so, I would still use a bone-in breast, cut into 4 pieces, skinned. The cooking time should be about the same - perhaps a bit less. You could also use all thighs or all legs.

But whatever you use, get the chicken cut, skinned, and rubbed with the spices, then let it sit while you work on the rest of the dish allowing the chicken to feel the spice love.

The Chorizo

For this recipe, you want to go to Spain and buy Spanish Chorizo. OK, you don't have to go to Spain, you can go to the grocery store and buy it. Don't buy Mexican chorizo though, that is a completely different animal or should I say animal parts.

Spanish chorizo is made from pork meat and fat, flavored with paprika, then smoked. Mexican chorizo is made from ground meats (and sometimes parts), uncooked, unsmoked, and sold loose or in casings. Spanish chorizo is more like salami. Mexican chorizo is more like hamburger.

If you can't find Spanish chorizo, you could substitute Portuguese linguica with some success, or even a smoked Kielbasa.

The Saffron

Just a pinch will do ya! And that's a good thing as saffron is considered the most expensive spice on the planet. Although having just bought a single vanilla bean for $10.95 the other day, I might beg to differ.

But ounce for ounce saffron wins most $$ at about $500.00 per ounce. Why so expensive? Each saffron crocus flower produces only three tiny red stigmas, which must be carefully hand-harvested and then dried. It takes approximately 75,000 flowers to produce a single pound of saffron threads!

The competition is tough on who produces the best saffron with it coming from Spain, Iran, India, and almost all continents except Antarctica. Spain's La Mancha region (yes, the same one from Don Quixote) produces some of the world's most prized saffron, known for its distinctive aroma and vibrant red color.

Most exported saffron comes from Iran which produces about 90% of all commercial saffron, but I think Spanish saffron is the best for this dish - it adds that authentic touch to our Spanish-inspired recipe.

Buy the best you can, make it a gift to you - or if you are on a budget, Trader Joe's sells an acceptable product at around $5.00. It'll do in a pinch. When shopping for saffron, look for threads that are deep red with orange tips - avoid anything with too much yellow, which indicates lower quality.

Saffron does best when it is allowed to "bloom" before adding it to a dish. This step is crucial for releasing its full flavor potential!

Putting it into water, broth, or best, an acid, helps the flavors to release and expand. That's why in this recipe we put it directly into the wine - along with the chicken broth, curry powder, and cayenne - it all gets added at the same time anyway.

The saffron not only adds its distinctive slightly floral, honey-like flavor but also that gorgeous golden color that makes this dish so visually stunning. A little truly goes a long way - those few threads will transform the entire pot of chicken into something special.

The Rest of the Cast

This dish gets its complex flavor profile from several supporting ingredients that each play an important role:

Golden Raisins bring a natural sweetness that balances the savory elements. They plump up beautifully as they cook, absorbing the fragrant sauce while adding little bursts of sweetness in each bite. If you only have regular raisins on hand, they'll work too, but the golden variety adds a more subtle sweetness and prettier visual appeal.

Sherry Wine Vinegar adds that perfect hint of acidity that brightens the entire dish. This Spanish staple has a more complex, nutty flavor compared to regular wine vinegar, making it worth seeking out for authentic Spanish cooking. Just a small splash transforms the sauce from good to exceptional.

Garbanzo Beans (Chickpeas) provide hearty texture, fiber, and protein. They soak up the flavorful sauce while maintaining their shape and adding substance to the dish. The slight nuttiness of chickpeas complements the spices beautifully, and they help stretch the meal further if you're feeding a crowd.

Orange Zest might seem like a small addition, but it adds a surprising brightness and aromatic quality that lifts all the other flavors. The citrus notes work wonderfully with the saffron and spices, adding complexity without overwhelming.

Toasted Salted Pistachios are the perfect finishing touch. They add a satisfying crunch, visual appeal, and that final layer of flavor that takes this dish from homemade to restaurant-quality. The slight saltiness also enhances all the other flavors in the dish.

Together, these ingredients create incredible depth and balance - sweet, savory, spicy, tangy, and crunchy all in one beautiful dish. Each element plays its part in creating a true flavor sensation!

So give your taste buds a treat and try this easy, warming dish soon. It's perfect for those nights when you want something that feels special but doesn't require hours in the kitchen!

FREQUENTLY ASKED QUESTIONS

STORAGE AND REHEATING GUIDE

Refrigerating Leftovers

This Spanish Style Braised Chicken tastes even better the next day as the flavors have time to meld together. To store properly:

1. Allow the dish to cool completely before refrigerating (but don't leave it out at room temperature for more than 2 hours).
2. Transfer to an airtight container. If possible, store the chicken pieces and sauce together so the meat stays moist.
3. Refrigerate for up to 3-4 days.
4. Store any unused chopped parsley and pistachios separately in small containers or bags to maintain their freshness and texture.

Freezing for Later

This dish freezes exceptionally well:

1. Cool the chicken and sauce completely.
2. Portion into freezer-safe containers or heavy-duty freezer bags. For best results, submerge the chicken pieces in the sauce to prevent freezer burn.
3. Remove as much air as possible if using freezer bags.
4. Label with the date and contents.
5. Freeze for up to 3 months.
6. Do not freeze with the fresh parsley or pistachio garnishes - add these fresh when serving.

Reheating for Best Results

Stovetop Method (Preferred):

1. Thaw overnight in the refrigerator if frozen.
2. Transfer to a large skillet or Dutch oven.
3. Reheat gently over medium-low heat, stirring occasionally.
4. Cover the pan to help retain moisture and prevent splatter.
5. If the sauce has thickened too much, add a tablespoon or two of chicken broth to thin it out.
6. Heat until the chicken reaches an internal temperature of 165°F (74°C).
7. Add fresh garnishes just before serving.

Microwave Method (Quick Option):

1. Transfer a portion to a microwave-safe container.
2. Cover with a microwave-safe lid or paper towel (not plastic wrap).
3. Heat at 70% power for 2 minutes, then stir.
4. Continue heating in 1-minute intervals until thoroughly heated.
5. Be careful not to overheat, as this can make the chicken tough.

Oven Method (For Larger Portions):

1. Preheat oven to 325°F (165°C).
2. Transfer to an oven-safe dish and cover tightly with foil.
3. Heat for approximately 20-25 minutes, or until hot throughout.
4. Remove foil for the last 5 minutes if you'd like to reduce the sauce slightly.

Whichever method you choose, be sure to add the crunchy pistachios and fresh parsley just before serving to maintain their texture and bright flavor!

SERVING SUGGESTIONS

Sautéed Spinach with Garlic: Quick, nutritious, and traditional in Spanish cuisine. Simply sauté fresh spinach with olive oil and thinly sliced garlic until just wilted, then finish with a squeeze of lemon juice.

Green Beans with Almonds: Blanched green beans tossed with toasted sliced almonds and a touch of butter create a satisfying crunch that contrasts beautifully with the tender braised chicken.

Complete Meal Suggestion

For a company-worthy dinner, serve the Spanish Braised Chicken over orange-scented couscous with a side of garlicky sautéed spinach and a simple green salad. Finish with a light citrus dessert to cleanse the palate and complement the Spanish flavors.

WINE PAIRING RECOMMENDATIONS AND MORE

The complex flavors in this Spanish Style Braised Chicken with Spanish Chorizo make it a wonderful dish to pair with wine. Here are some excellent options that will complement its rich, savory profile:

Spanish Reds

Rioja: The classic choice! A medium to full-bodied Tempranillo-based wine from Rioja is perfect with this dish. The wine's balanced acidity, red fruit flavors, and subtle oak notes harmonize beautifully with the saffron and chorizo. Look for a Crianza or Reserva with a few years of age for the best experience.

Ribera del Duero: Another excellent Tempranillo-based option that tends to be slightly fuller-bodied than Rioja. These wines offer dark fruit flavors with firm tannins that stand up nicely to the richness of the dish.

Garnacha (Spanish Grenache): From regions like Priorat or Campo de Borja, these wines offer rich red fruit flavors, moderate tannins, and a hint of spice that echoes the warm spices in the dish.

Beyond Spain

Southern Rhône Reds: A Côtes du Rhône or Grenache-based blend works beautifully, offering similar characteristics to Spanish Garnacha with their blend of red fruits, herbs, and subtle spice.

Sicilian Nero d'Avola: This Italian red has the right weight and flavor profile to complement the dish, with notes of dark fruits, herbs, and a touch of earthiness.

Portuguese Douro Reds: Made from similar grapes as those found across the border in Spain, these offer excellent value and pair wonderfully with the chorizo and spices.

For White Wine Lovers

While red wine is the traditional pairing, if you prefer white:

Albariño: This crisp Spanish white has enough body and aromatic complexity to stand up to the flavors while offering refreshing acidity.

Viognier: A fuller-bodied white with aromatic notes that complement the saffron beautifully.

Sherry Connection

Since the recipe includes sherry vinegar, consider starting the meal with a small glass of dry sherry like Fino or Amontillado as an aperitif to create a cohesive Spanish dining experience.

Non-Alcoholic Option

Pomegranate Juice Spritzer: Mix pure pomegranate juice with sparkling water and a twist of orange for a refreshing, tangy beverage that stands up to the rich flavors of the dish without alcohol.

For the best experience, serve red wines slightly cooled (around 60-65°F/15-18°C) rather than room temperature, which allows their fruit flavors to shine without the alcohol overwhelming the palate.

First published in 2018 this post has been updated with more useful content in 2025.

Spanish Style Braised Chicken with Spanish Chorizo