Spanish Style Chicken

Another easy peasy and of course healthy, one pot supper! Perfect for a weekday dinner or a great option if you’re entertaining as you can prepare this dish in advance and put your feet up with a glass of Rioja as your guest arrive.

Serves: 4

Prep: 15 Minutes

Cook: 35 Minutes


  • 1 tbsp olive oil
  • 4 cloves garlic, peeled and chopped
  • 1 small white onion, peeled and chopped
  • 1 leek, sliced
  • 4 chicken breasts, chopped 
  • 2 teaspoons paprika
  • 1 tespoon oregano
  • 1 teaspoon thyme
  • 1/2 – 1 tsp Himalayan or Celtic sea salt
  • 1/2 teaspoon black pepper
  • 1 handful olives, halved 
  • 680g passata
  • 200ml chicken stock
  • 4 sweet or white potatoes, peeled & sliced


  1. Heat the olive oil in a large saucepan on a medium heat and add the garlic, onions, leeks and stir through. Sauté for 3-4 minutes until the onions and leeks start to soften.
  2. Add the chicken and sauté for another 2-3 minutes until the chicken starts to brown, add the paprika, thyme, oregano salt and pepper and stir through coating all the ingredients in the spices.
  3. Add the olives, passata, chicken stock and potatoes. Bring to a simmer and cook for 30 minutes.
  4. Season further if required and serve either on it’s own or with steamed greens.