Skip to main content

Spanish chicken braise with orange, paprika and thyme

Skip to IngredientsSkip to Method

For an easy family dinner, this Spanish chicken braise is a must-try. Packed with veggies and warming flavours, you’re guaranteed to be hooked.

  • Serves4
  • Cook time1 hour 5 minutes
  • Prep time25 minutes
Spanish chicken braise with orange, paprika and thyme


  • 2 tsp olive oil
  • 1 Coles RSPCA Approved Whole Extra Large Chicken, cut into 8 pieces
  • 1 red onion, sliced
  • 2 carrots, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 1 garlic clove, crushed
  • 1 tsp ground paprika
  • ½ cup (125ml) dry sherry
  • 1 Continental Chicken Stock Pot, dissolved in 500ml boiling water
  • 4 strips orange zest
  • 1 orange, juiced
  • 6 sprigs thyme
  • 2 bay leaves
  • Steamed medium-grain rice, to serve
  • Steamed green beans, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Heat the oil in a large heavy-based casserole with lid over medium-high heat. Season the chicken. Cook, in batches, for 5 mins or until browned all over. Transfer to a plate.
  2. Step 2

    Add the onion, carrot and celery and cook over medium heat for 5 mins or until softened. Add the garlic and paprika and cook for 1 min or until aromatic. Add the sherry and cook for 2 mins or until reduced by half. Add the stock and orange zest and juice. Bring to the boil. Return the chicken pieces to the pan. Add the thyme and bay leaves. Cover and bake for 45 mins or until chicken is cooked through.
  3. Step 3

    Serve chicken with rice and beans.