20 Best Spanish Chicken Food

SPANISH CHICKEN

Steps:

• 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.

SPANISH CHICKEN AND POTATO ROAST

Steps:

• Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.
• Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.
• Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
• Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

20 BEST SPANISH CHICKEN RECIPES

Steps:

• Preheat the oven to 200C.
• In a large bowl, add the chicken, oregano, and paprika and season.
• In a large frying pan, cook the chicken for a couple of minutes on both sides until golden in color.
• Once the golden, transfer to a baking dish.
• Add the potatoes to the frying pan and cook, tossing regularly, for a few minutes or until golden brown in color.
• Scatter the potatoes, onions, capsicum, zucchini, and olives around the chicken in the baking dish.
• Gently pour the stock around the chicken, potatoes, and vegetables, season and place into the oven.
• Bake for 35-40 minutes, serve and enjoy.

SPANISH CHICKEN

Steps:

• In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

SPANISH CHICKEN

Steps:

• Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
• Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

SLOW-COOKER SPANISH CHICKEN

Steps:

• Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
• Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
• Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
• Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
• Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.