spanish chicken

This one-pot recipe Spanish Chicken and Potatoes is full of flavor and vibrant color and is perfect served with a big piece of crusty white bread or over a steaming hot pile of rice. The recipe is one inspired from a tomato "salsa" my sweet host mother, Fatima, always made for me when I lived in Sevilla, Spain.

One Pot Spanish Chicken and Potatoes

olive oil

yellow onion, sliced (about 1 cup)

garlic

tomatoes,

salt

lbs. chicken breast meat

large Russet potato, sliced

salt and pepper

all purpose seasoning (I used poultry seasoning)

parsley leaves

bread

Sauce

Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.

Blend

Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.

Chicken and Potatoes

In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.

Finish

Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

It's the middle of summer here in sunny California and we've got organic tomatoes EVERYWHERE. I was thinking that in addition to my basic San Marzano sauce which I put up every summer, I would can some of this sauce to pull out over the winter. We just don't buy fresh tomatoes out of season and this looks like a wonderful fall and winter dish!

I from Spanish.  The Mediterranean food is  a food  full of flavors. You never get tired of trying new recipes: paella, gazpacho, torrijas, cocido, escudella. I invited us to cook them.

Lindsay, I enjoy my honeymoon in Sevilla. I invite you to visite Barcelona. 

Carmen

https://content.jwplatform.com/videos/tfPw8w5Q.mp4

This one-pot recipe Spanish Chicken and Potatoes is full of flavor and vibrant color and is perfect served with a big piece of crusty white bread or over a steaming hot pile of rice. The recipe is one inspired from a tomato “salsa” my sweet host mother, Fatima, always made for me when I lived in Sevilla, Spain.

This Spanish chicken is spiced chicken thighs roasted with potatoes, bell peppers and chorizo. A simple and satisfying one pan meal that tastes like it came from a fancy restaurant!

Spanish Chicken

smoked paprika

black pepper

onion powder

cumin

oregano

garlic powder

chicken thighs (bone in, skin on)

small Yukon gold potatoes (halved)

red bell peppers

chorizo

parsley leaves (chopped)

cooking spray

Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.

Combine all the ingredients in the spice blend in a small bowl. Stir until well mixed.

Rub the spice blend all over the chicken thighs. Arrange the chicken on the sheet pan.

Place the potatoes in a large bowl with the olive oil and salt and pepper to taste. Toss to coat the potatoes.

Scatter the potatoes around the chicken thighs.

Bake for 25 minutes. Add the red peppers to the sheet pan.

Bake for an additional 10 minutes. Add the chorizo to the sheet pan.

Bake for 10 more minutes or until chicken is cooked through and potatoes and peppers are tender. Sprinkle with parsley, then serve.

https://content.jwplatform.com/videos/&rdquo;tfPw8w5Q&rdquo;.mp4

”One

Cuban arroz con pollo is a classic, one-pot Cuban rice dish made with chicken, yellow rice, tomato sauce, bell peppers and spices. The best comfort food!

Cuban Arroz Con Pollo

olive oil (divided)

chicken thighs

salt, pepper, cumin for chicken thighs

onion

red bell pepper (chopped)

garlic (minced)

white rice (rinsed and washed)

chicken stock

tomato sauce

annatto powder, bijol,

bay leaf

Salt + pepper

peas

First, pat the chicken thighs dry with a paper towel then season with salt, pepper, and cumin.

In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.

Next, add the remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.

Add the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper to the saucepan. Bring to a boil then add the chicken thighs to the mixture.

Cover with the lid and reduce heat to low. Cooking low and slow will ensure you don&#39;t burn the rice. Every stove cooks differently so after 40-45 minutes, take a peek and see if the liquid has been absorbed. If not, continue to cook in 5-minute increments until all the liquid has been absorbed and the rice is tender.

Once the liquid has been absorbed, add in the frozen peas, stirring until warm, then fluff the rice with a fork. Serve and enjoy!

https://content.jwplatform.com/videos/SVG6Um7i.mp4

This One Pot Spanish Chickpea Chicken is an easy, family-friendly dinner! You’ll love how the flavors come together in this healthy one pan meal!

One Pot Spanish Chickpea Chicken

chicken thighs (about 4 pieces*)

can diced tomatoes

chicken

long grain brown rice (rinsed and drained)

chickpeas

parsley (for garnish)

Heat olive oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add it to the hot pan. Brown the chicken on both sides, about 3 minutes per side, and then transfer to a clean plate.

Reduce the heat under the skillet to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook for 30 seconds, stirring.

Add 1 teaspoon salt, ¼ teaspoon black pepper, the smoked paprika, cumin, diced tomatoes, and broth. Stir to combine. Stir in the rice and chickpeas. Nestle the chicken back into the mixture in the skillet.

Bring to a low simmer, cover, and cook for 35-40 minutes, until rice is tender and most of the liquid is absorbed. Stir gently every 10 minutes to make sure the rice cooks evenly.

Garnish with fresh parsley and serve.

Gutsy Mediterranean flavours make this spin on roast chicken and chips a really satisfying midweek supper

Chicken & chorizo traybake

cooking chorizo

red onions,

garlic cloves, left whole

chicken drumsticks

potatoes,

rosemary

Heat oven to 220C/200C fan/gas 7. Cut the chorizo into slices the thickness of a pound coin. Put the onion and garlic in the bottom of a large roasting tin. Scatter over the chorizo, then add the chicken pieces, potato, rosemary and a couple of grinds of black pepper. Drizzle with olive oil, then bake for 45 mins.

Halfway through the cooking time, give everything a good baste in the chorizo juices.

Easy Spanish Chicken thighs with chorizo and wine is a delicious meal that uses healthy ingredients found in the Mediterranean diet. The rich smoky sauce and chicken thighs combined with a red wine-infused sauce and delicious chunks of cooked chorizo. Add some fresh or chili flakes to give a little more heat. This recipe is easy to make, can be made in one pot, and comes together with little effort in under 45 minutes making it an ideal midweek dinner option.

Easy Spanish chicken thighs with chorizo and wine

extra virgin olive oil

onion (diced fine)

3½ fl oz (100 milliliters red wine)

oz tomatoes (tinned or fresh)

oz beans butter

black and green olives (seeds removed)

tomato purée

½ teaspoon dried chili flakes (optional

chicken stock (premade

parsley (garnish)

lemon (garnish)

Salt and pepper (seasoning)

Season chicken with paprika and oil

Add the olive oil and chicken thighs to a pan and add half of the smoked paprika plus some salt and pepper for seasoning.

transfer seasoned chicken to a plate

Rub all ingredients together then transfer chicken thighs to a plate.

Heat oil and brown chicken

Heat the pan on high heat and lightly brown the chicken thighs on all sides in batches to prevent crowding the pan. This should take around 8-10 minutes (2 batches). Once the chicken thighs are browned, transfer them to a plate for use later.

Step 1 - Season and sear chicken thighs

sautee onion and garlic until golden

In the same pan, add the onion and garlic, and saute for 3-4 minutes. If the pan is dry, add a splash or two of chicken stock.

add chorizo pieces

Add the chorizo pieces and fry for another 2-3 minutes or until the chorizo releases some of the red oil.

add paprika, rosemary, and tinned tomatoes. Simmer and add red wine.

Add the remaining paprika, chopped rosemary, and the tinned tomatoes and tomato puree. Simmer for 2-3 minutes, then add the red wine and continue to simmer for another 3 minutes. Add more chicken stock if the sauce is drying out.

Add broad beans and a little chicken stock as required.

Add the broad beans and mix through. Season to taste with salt and pepper and bring to a boil. Add a splash of chicken stock if the sauce is looking too thick or dry.

Step 2 - Fry veg and build sauce

add chicken pieces to the sauce. Cook for 10-12 minutes.

Reduce heat to medium and return the browned chicken pieces to the pan and cover with sauce. Add chili flakes on top (for some spice). Cover and simmer for 10-12 minutes or until the chicken is tender.

Step 3 - Add chicken thighs to sauce

Add olives as garnish

Right before serving add the black and green olives and mix through. Remove the pan from the heat and allow to cool for 2-3 minutes before serving.

garnish with fresh parsley and lemon juice.

Garnish with some freshly chopped parsley and a generous squeeze of lemon and serve.

Step 4 - Garnish and serve

Amazing flavour. I added one chopped long red chilli and a red capsicum with the onion, and 200g of chorizo diced, and sweated down some spinach in the pan towards the end. Adding chicken stock as needed throughout (as per instructions) to keep the sauce to a consistent thickness is a good idea (don't chuck it all in at once - I used less than a cup all up). I forgot the lemon at the end but it was still gorgeous.

https://www.youtube.com/watch?v=Jrd_2VeJWHg

Delicious Spanish Chicken thighs with chorizo and wine is a delicious meal that uses healthy ingredients found in the Mediterranean diet. The rich smoky sauce and chicken thighs combined with a red wine-infused sauce and tasty chunks of cooked chorizo. Add some fresh or chili flakes to give a little more heat. 

This recipe is easy to make, can be made in one pot, and comes together with little effort in under 45 minutes making it an ideal easy weeknight dinner option.

Full recipe: https://thespanishradish.com/recipes/easy-spanish-chicken-thighs-with-chorizo-and-wine/

✅ SUBSCRIBE - https://www.youtube.com/channel/UCWAmmPdUx-YdiRqRqMKaHkQ

🔴 Website: https://thespanishradish.com/

🍗 Discover more tasty Mediterranean chicken recipes: https://www.youtube.com/playlist?list=PLiQj3MEewdfgt6fb6PZEugWpA-UFqWZ2t

___INGREDIENTS___
(makes 4 servings)
3 tablespoons Extra Virgin Olive Oil https://www.amazon.com/s?k=Extra+Virgin+Olive+Oil&amp;crid=OZOG42MBX2DZ&amp;sprefix=extra+virgin+olive+oil%252Caps%252C179&amp;linkCode=ll2&amp;tag=010b490-20&amp;linkId=7c5af24a90182df98371aa3224167329&amp;language=en_US&amp;ref_=as_li_ss_tl&_encoding=UTF8&tag=010b490-20&linkCode=ur2&linkId=d8c89b441ab1c73d3502548c90475305&camp=1789&creative=9325
4 skinless Chicken thighs (1 per person)
1 onion, diced fine
4 cloves of garlic, minced
3½ oz (100g) fresh raw chorizo sausage, sliced into 1-inch pieces
3½ fl oz (100ml) red wine
14 oz (400g) chopped tomatoes (tinned or fresh)
14 oz (400g) broad beans
½ cup of black and green olives (seeds removed)
1 tablespoon of tomato purée
1 teaspoon of finely chopped rosemary (plus a sprig or two for garnish)
½ teaspoon dried chili flakes (optional for some heat)
1 tablespoon of smoked paprika 
17 fl oz / 500ml of chicken stock (either premade or homemade chicken stock)
Fresh parsley (garnish)
1 lemon (garnish)
Salt and pepper (seasoning)

___EQUIPMENT___
1 large Cast Iron Skillet or pan (around 10-12 inches/25-30cm) https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUA?crid=3UP9P8PQEML2N&keywords=cast+iron+skillet&qid=1686133722&sprefix=cast+iron+skillet%2Caps%2C187&sr=8-6&linkCode=ll1&tag=010b490-20&linkId=abffc16a960a379cd6ce0a997d9e6ec1&language=en_US&ref_=as_li_ss_tl

___SOCIALS___
Instagram: https://www.instagram.com/thespanishradish/?hl=en
Facebook: https://www.facebook.com/thespanish.radish.1/
Pinterest: https://www.pinterest.com/thespanishradish/
Twitter: https://twitter.com/ThespanishR
YouTube: https://youtube.com/@thespanishradish

#spanishrecipes #chickendinner #chickenrecipe #spanishfood #spanishcuisine #chickenrecipes #chicken #easyrecipe #easychickenrecipe #easydinner #easydinnerrecipe #weeknightdinners

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