Chicken with Red Peppers, Chorizo and Chilli Recipe

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This dish uses the fantastic produce I found in one of the many brilliant markets around Spain, and I ate it a lot while I was out there recently. Picante cooking chorizo is the type to look for, as it’s full of flavour and spice. The Spanish wood-roasted red piquillo peppers that you can buy in jars can be added too.

Recipe taken from Slow Cooking by James Martin, published by Quadrille (£20, hardback)



  • 4 red peppers
  • 350g cooking chorizo
  • 1 x 1.5kg chicken, giblets removed
  • 400ml white wine
  • 40ml olive oil
  • For the sauce
  • 2 large or 3 small shallots
  • 6 tbsp fresh flat-leaf parsley leaves
  • 1 red chilli
  • 1 green chilli
  • 2 tbsp fresh oregano leaves
  • 1/2 bunch fresh chives
  • 2 tbsp sherry vinegar
  • 2 tbsp olive oil
  • juice of 1 lemon
  • sea salt and freshly ground black
  • pepper


  • Preheat the oven to 180C/350F/Gas mark 4. Deseed the peppers and cut them lengthways into 8 strips. Cut the chorizo into 1cm slices.

  • Place the peppers and chorizo in a large casserole dish or roasting tin, then put the chicken on top. Pour the wine over, then drizzle with the olive oil and season with salt and pepper.

  • Cover with a lid or foil and cook for 1 hour. Remove the foil or lid and cook for a further 30 minutes.

  • While the chicken is cooking, finely chop the shallots, parsley, red and green chillies, oregano and chives.

  • Place all the sauce ingredients into a bowl, mix well, then season with salt and pepper. Pour the sauce ingredients over the chicken while it’s in the pot and take to the table to serve.

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