Heat oven to 190C/170C fan/gas 5. In a large pan heat some oil and  seal the chicken.  Reduce the heat and gently cook the capsicum and celery.  Add the remaining ingredients except for the parsley, and bring to the boil.

Carefully transfer all the ingredients into a large, wide ovenproof dish. Bake for 35 mins, until the chicken is tender. Serve with rice.


8 chicken thighs, skin on and bone in

1 red capsicum, deseeded and chopped

1 stick celery chopped finely

1 can chopped tomatoes or equal quantity fresh vine tomatoes

1 tsp golden syrup

2 tsp paprika

zest and juice 1 lemon

good handful parsley, roughly chopped

150ml stock

1 tbsp olive oil

Spanish chicken

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