SPANISH CHICKEN WITH CRISPY PAPRIKA POTATOES
Stuff chicken thighs with roasted peppers and cream cheese, then bake with chorizo and smoked paprika spuds for a tasty midweek meal
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the potatoes onto a large baking tray. Mix 1 tbsp oil with the paprika, 2 tsp balsamic vinegar and seasoning, then pour over the potatoes and toss together. Bake in the oven for 10 mins while you prepare the chicken.
- Mix the peppers with the cheese and seasoning. Open out the chicken thighs and spoon some of the cheese mixture into the centre of each. Pull the sides of the chicken together to seal in the filling, then put each thigh, seam-side-down, on individual squares of foil. Top each thigh with 2-3 overlapping slices of chorizo, then wrap in the foil.
- Put the chicken parcels on top of the potatoes and return to the oven for 30 mins until the thighs are cooked and the potatoes are crispy. When the chicken is cooked, mix the remaining 1 tbsp oil and 2 tsp balsamic, and drizzle over the mixed salad leaves. Serve the chicken with the paprika potatoes and salad.
Nutrition Facts : Calories 436 calories, Fat 49 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium
SPANISH CHICKEN
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!
Provided by Sara Welch
Categories Main
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 545 kcal, Carbohydrate 13 g, Protein 33 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 158 mg, Sodium 793 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SPANISH CHICKEN AND POTATO ROAST
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
TOSTONES RELLENOS
Provided by Food Network
Time 8h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the shrimp, onions, tomatoes, cilantro and parsley in a mixing bowl. Add the lemon juice and hot sauce to taste. Refrigerate overnight to cure the shrimp.
- Heat about an inch of oil in a large skillet. Fry the plantains. Remove the plantains from the oil and press down with a wooden block or spoon to hollow them out so it looks like a small cup. Fry the cups again to firm them up.
- Scoop the tomato mixture into the plantain cups.
JUNE'S CHILE RELLENOS
Provided by Food Network
Time 1h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Mix turkey (or ham), cheese, and onion. Add salt, pepper, and garlic, to taste, and set mixture aside.
- Mix eggs and milk together. Beat well and set aside.
- Mix cornmeal, flour, fajita seasoning, and 1 teaspoon of salt together. Set aside.
- Slit the chiles down the side just enough to remove the seeds and stuff with meat mixture. Roll chile in plain flour. Next, dip chile in egg and milk mixture then roll the chile in cornmeal and flour mixture. Repeat dipping chile in milk and egg mixture, then roll again in cornmeal and flour mixture. Fry chiles in oil over medium heat in pan on stovetop until golden brown.
CHILES POBLANOS RELLENOS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 stuffed chiles
Number Of Ingredients 17
Steps:
- For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
- For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
- For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
- Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.
SPICY MEXICAN CHICKEN WITH POTATOES
This supper dish is ideal for the whole family. Quick and easy to prepare it is a traditional combination of Mexican ingredients including peppers and black beans.
Provided by English_Rose
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Heat the olive oil in a large frying pan and fry the chicken, onion and potato for 5 minutes.
- Add the remaining ingredients with 2/3 cup water. Bring to the boil and transfer to a casserole dish.
- Cover and bake for 45 minutes, stirring half way through or until potatoes are tender and chicken is cooked throughout.
- Serve garnished with chopped cilantro and warm flour tortillas if required.
Nutrition Facts : Calories 603.3, Fat 7.3, SaturatedFat 1.5, Cholesterol 136.9, Sodium 172.2, Carbohydrate 65, Fiber 15, Sugar 6.5, Protein 68.5
More about "spanish spicy chicken and potato rellenos food"
20 BEST SPANISH CHICKEN RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
5/5 (2)Published Jan 28, 2022Category Chicken, Recipe Roundup
- Spanish Garlic Chicken (Pollo Al Ajillo) The Spanish are renowned for their fabulous variety of tapas, including Spanish garlic chicken. Browned drumsticks cook in a fragrant mixture of garlic, rosemary, and thyme.
- Arroz Con Pollo (Rice with Chicken) If you prefer rice with your chicken, you can’t go wrong with arroz con pollo. This recipe doctors up these two simple staples in the most amazing way.
- Spanish Roast Chicken. Got some company coming over for dinner and not sure what to serve? Try this elegant chicken roast. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Sheet Pan Spanish Chicken & Chorizo. For a quick weeknight dinner, I love making simple sheet pan chicken recipes. Aside from chicken and chorizo, you’ll add some complimentary veggies like red onions, bell peppers, and cherry tomatoes to the pan.
- Pollo en Pepitoria (Chicken Braised in Saffron, Almond, and Egg Yolk Sauce) Pollo en pepitoria is a unique chicken dish you have got to try. It’s the kind of comfort food that keeps you coming back for more.
POLLO RELLENO CUBANO ~ CUBAN STUFFED CHICKEN - HISPANIC …
From hispanicfoodnetwork.com
5/5 (1)Category Main DishCuisine CubanTotal Time 25 hrs 25 mins
RELLENO DE PAPA (BOLIVIAN STUFFED POTATOES) - CHIPA BY …
From chipabythedozen.com
SHEET PAN SPANISH CHICKEN & POTATOES (COOKING VIDEO!)
From paleomg.com
SAUCY SPANISH CHICKEN, CHORIZO, AND POTATO POT - HOST …
From hostthetoast.com
SMOKY SPANISH CHICKEN WITH PEPPERS + ROASTED POTATOES
From rachaelrayshow.com
SPANISH CHICKEN AND POTATO STEW RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPANISH SPICY CHICKEN AND POTATO RELLENOS RECIPE
From recipegoulash.cc
EASY SPANISH FRIED POTATOES WITH SPICY SAUCE - SPANISH SABORES
From spanishsabores.com
SPANISH SPICY CHICKEN AND POTATO RELLENOS - STGRAY.COM
From stgray.com
SPANISH SPICY CHICKEN AND POTATO RELLENOS – RECIPES NETWORK
From recipenet.org
CHICKEN AND CHORIZO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SIMPLE ONE PAN SPANISH CHICKEN AND RICE - THE MEDITERRANEAN DISH
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love