Spanish-Style Pulled Chicken
This hearty one-pot dish is sure to stand out on your midweek menu! We’ve packed the rich, smoky tomatoey sauce with paprika and juicy pan-fried chorizo chunks for loads of flavour. A squeeze of lemon, pitted olives, creamy butter beans, and tender, fall-apart chicken give this dish an unmistakable Spanish kick that'll have everyone coming back for seconds. Serve it with rice, spuds or salad – or bundle it into a wrap for a really tasty lunch!
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NutritionPer Serving
- Calories320
- Carbs22g
- Protein35g
- Fat7.6g
- Saturates2.2g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Spanish-Style Pulled Chicken is absolutely bursting with bright, colourful flavours, and it’s unbelievably easy to make. We’ve loaded our rich, tomatoey sauce with smokiness from fiery paprika and juicy, pan-fried chorizo chunks.
A squeeze of lemon, pitted olives, and creamy butter beans bring a proper Spanish-style kick that feels indulgent, without the need for higher calorie ingredients. This is one of those dinners that smells so good, everyone will be running to the table.
It’s always magic when a dish as versatile as this one is batch-cook friendly too! Serve it with rice, spuds, pasta, or mixed salad – or bundle it into a wrap for an epic on-the-go lunch. It’ll feel fresh and still be delicious every time!
What diets is this Spanish-Style Pulled Chicken suitable for?
This Spanish-Style Pulled Chicken recipe is suitable for dairy-free diets. You can make it for gluten-free diets as long as you use suitable alternatives for the following ingredients:
- Diced chorizo
- Chicken stock
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food.
Do you need any special ingredients to make Spanish-Style Pulled Chicken?
You don’t need any fancy ingredients to make this flavourful one-pot dish. While chorizo might not seem like the most slimming-friendly ingredient, a little diced chorizo goes a long way to add deep, smoky flavours to this dish.
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‘Absolutely fantastic. Another winner. Easy to make and absolutely delicious. This will be one I will make regularly.’
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You can’t beat diced chorizo for an instant smoky flavour boost.
We use a 28cm casserole pan with a lid to rustle this one up.
How many calories are in this Spanish-Style Pulled Chicken?
There are 493 calories per portion in this Spanish-Style Pulled Chicken recipe, which means it falls into our Weekly Indulgence recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 180°C.
Step 2
Spray the pan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the chicken and seal for 2 minutes each side. Remove from the pan and place to one side.
Step 3
Lower the heat to medium. Add the chorizo and fry for 2 minutes, until crisp and the smoky-flavoured oil is released.
Step 4
Add the onions and peppers and cook for 5 minutes, until beginning to soften.
Step 5
Add the garlic and paprika and cook for 1 minute. Stir in the tomato purée, tomatoes and stock. Bring to the boil and return the chicken to the pan.
Step 6
Cover and place in the oven for 30 minutes.
Step 7
After 30 minutes, remove the chicken from the pan, and place on a plate. Using 2 forks, shred the meat and return to the pan along with the butterbeans, olives and lemon juice. Season with black pepper. Stir well, re-cover and return to the oven for 10 minutes until the beans heat through thoroughly.
Step 8
When cooked, sprinkle over the parsley and serve.
What could I serve with this Spanish-Style Pulled Chicken?
This Spanish-Style Pulled Chicken is delicious all on its own, or as part of a slimming-friendly spread with any of these side dishes:
How do you know when Spanish-Style Pulled Chicken is cooked?
You’ll need to cook this Spanish-Style Pulled Chicken for around 50 minutes in total; your chicken will need to be cooked for a minimum of 30 minutes, until all juices run clear and no pinkness remains.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Spanish-Style Pulled Chicken in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Spanish-Style Pulled Chicken in the fridge for approximately 3 days or so.
Can I freeze Spanish-Style Pulled Chicken?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use a container that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re stashing it away.
How do I reheat Spanish-Style Pulled Chicken?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Stir, then cook for a further 5-7 minutes until piping hot.
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Spanish-Style Pulled Chicken
This Spanish-Style Pulled Chicken is sure to stand out on your midweek menu! We’ve stirred in smoky chorizo chunks for loads of flavour.
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Prep Time
20 MINS
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Cook Time
50 MINS
- KCals 320
- Carbs 22G
Instructions
- Preheat the oven to 180°C.
- Spray the pan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the chicken and seal for 2 minutes each side. Remove from the pan and place to one side.
- Lower the heat to medium. Add the chorizo and fry for 2 minutes, until crisp and the smoky-flavoured oil is released.
- Add the onions and peppers and cook for 5 minutes, until beginning to soften.
- Add the garlic and paprika and cook for 1 minute. Stir in the tomato purée, tomatoes and stock. Bring to the boil and return the chicken to the pan.
- Cover and place in the oven for 30 minutes.
- After 30 minutes, remove the chicken from the pan, and place on a plate. Using 2 forks, shred the meat and return to the pan along with the butterbeans, olives and lemon juice. Season with black pepper. Stir well, re-cover and return to the oven for 10 minutes until the beans heat through thoroughly.
- When cooked, sprinkle over the parsley and serve.
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2 comments
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Wendy SteeleTuesday 25th March 2025
In the Spanish style pulled chicken, can I use anything in place of the butter beans?
HollyMonday 31st March 2025
Hi Wendy, you could swap the butter beans for another bean of choice black or cannellini beans would work well. Hope that helps!
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