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Spanish chicken thigh cutlets

Great simple chicken dish idea! For best results prepare the marinade before you head to work in the morning. Great slow-cooking meal perfect for our winter months. Feeds a family of 4.

  • Prep

    45 mins (marinade chicken before work for cooking after!)

  • Cooking

    40 mins





  • 800g Brisbane Valley Farm Direct chicken thigh cutlets
  • 8 cloves garlic peeled and sliced
  • 1 large red onion sliced
  • 1 small carrot diced
  • 2 stalks celery diced
  • ½ cup white wine (optional)
  • 2 tspn smoked paprika
  • 1 cinnamon quill- broken in ½
  • 1 tspn ground cumin
  • 400g of 1.5cm diced potatoes (red skin- waxy)
  • 2 tins (approx. 400g each) whole peeled tomatoes
  • 2 fresh bay leaves
  • 3 chorizo sausage cut into chunks
  • 1 cup chicken stock
  • 200g green olives (either stuffed or pitted)
  • ½ bunch parsley chopped


Step 1

In the morning, marinate the chicken in the garlic, paprika, cumin, bay leaves and cinnamon, with a little olive oil. Cover and place in fridge until the evening.

Step 2

In a heavy based oven proof pot, sear the chicken cutlets, skin side down in some olive oil, until golden brown, turn over and sear the other side as well.

Step 3

Remove from pan and add the vegetables and lightly sauté, add the garlic from the chicken marinade and remaining spices and stir for approx 1 minute. Add the white wine and lightly deglaze pan, then place chicken, skin side up, chorizo and olives, pour in the tomatoes and stock.

Step 4

Bring to the boil and cover with a lid and transfer to a preheated 160 degree oven and cook for approx 40 minutes.

Step 5

Remove from oven, and take off lid to cool a little, check seasoning and adjust if needed. Top with chopped parsley and a drizzle with olive oil. You can serve directly to the table from the pot.

Step 6