SPANISH CHICKEN AND CHORIZO
Rich, hearty and warming Spanish Chicken and Chorizo - crispy Spanish chorizo, sautéed onions and peppers and juicy chicken thighs braised in red wine and then finished off in the oven and sprinkled with thyme | gluten free + dairy free
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 55m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400°F/200°C.
- Add the olive oil to a large, oven-safe skillet/pan and warm over a medium heat. Add the sliced chorizo and cook 2 minutes, then transfer to another dish using a slotted spoon.
- Add the onions and red peppers to the skillet/pan and cook for about 8 minutes stirring every so often. Stir in the tomato paste, garlic and paprika to the onion mixture and cook another 2 minutes, then transfer the onion mixture to the dish with the chorizo.
- Season the chicken pieces with salt and pepper then add the chicken thighs to the skillet/pan, skin side down and cook 7-10 minutes to sear the skin. Once the skin has turned golden brown, flip over and cook another 7 minutes on the other side. Remove the chicken from the skillet/pan and set aside.
- Pour the oil remaining in the pan out then return it to the heat. Add the red wine, stock and bay leaf. Stir and scrape the bottom of the pan to remove any sticky bits.
- Add the chorizo and onion mixture back to the pan along with thyme, turn the heat up high and bring the mixture to a light boil then reduce the temperature to maintain a simmer. Let simmer 10 minutes to reduce the liquids.
- Add the chicken back to the pan, skin-side up. Transfer to the oven and let cook uncovered for 12-15 minutes until the chicken has fully cooked through (internal temperature should be at least 165°F/74°C).
- Remove from the oven, season with additional salt, pepper and thyme if needed and enjoy.
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)
A delicious and easy take on Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It's important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
- Make the spice rub. In a small bowl, mix the spices, salt and pepper.
- Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
- Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
- Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
- Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
- Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
- Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
Nutrition Facts : Calories 687.6 kcal, Sugar 2.9 g, SaturatedFat 7.8 g, Carbohydrate 64.6 g, Fiber 3.8 g, Protein 48.5 g, Cholesterol 163.5 mg, ServingSize 1 serving
SPICY SPANISH CHICKEN
Make and share this Spicy Spanish Chicken recipe from Food.com.
Provided by Thymestudio
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with paprika and pepper.
- Cook chicken in olive oil over medium heat, add garlic when chicken is almost ready, so it wont burn.
- Add olives, tomatoes and chiles and proscuitto, bring to a boil then simmer 6 - 10 minutes
- Sprinkle with parsley and spoon over rice or potatoes when ready to serve.
Nutrition Facts : Calories 179.4, Fat 6.3, SaturatedFat 1.1, Cholesterol 72.6, Sodium 198.7, Carbohydrate 5.1, Fiber 1.4, Sugar 2.2, Protein 25.2
SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS
Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
- Rub the herb and garlic paste on the underside of the chicken to flavour it.
- Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.
Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
SPANISH CHICKEN WITH SPICY LEMON RICE
Steps:
- In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
- In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
- In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
- In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
- To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.
SPANISH SPICY CHICKEN AND POTATO RELLENOS
In Puerto Rico, potato fritters with picadillo, or minced hamburger meat as a filling, are sold everywhere, as a fast food item. This is my "healthier" version:
Provided by Food Network
Number Of Ingredients 13
Steps:
- Boil potatoes in water, they should be on the firm side. Drain, mash with butter. Set aside while you make the chicken filling. Combine all filling ingredients, except oil and tomato sauce. Saute mixture in the oil, then add the tomato sauce. Cool.
- Form potato mixture into 4-inch diameter balls. Poke a hole in the middle of each ball, fill with chicken mixture; reform balls.
- Coat each ball with egg, then coat with flour. Fry in canola oil until golden brown.
SLOW-COOKER SPANISH CHICKEN
This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone - mop up the sauce with bread
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 447 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.9 milligram of sodium
SLOW COOKER GINGER HABANERO CHICKEN - SPICY SPANISH DISH
Fabulous and Fun. This recipe leaves a lasting impression. It is addicting. Yummers. Bring napkins. A fire hose. And attitude! You'll need it.
Provided by Tallie in Pacific NW
Categories One Dish Meal
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- combine; onions and ginger in food processor.
- add all other ingredients EXCEPT chicken to food processor; blend.
- coat slow cooker with olive oil cooking spray. place chicken in slow cooker; coat with sauce. cover; cook on low 6-8 hours serve over Jasmine rice.
Nutrition Facts : Calories 640.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 217.9, Sodium 468.8, Carbohydrate 3.9, Fiber 0.7, Sugar 2, Protein 72.3
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SPANISH CHICKEN AND RICE - NICKY'S KITCHEN SANCTUARY
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- Mix together the salt, garlic salt, black pepper, white pepper, and paprika. Rub onto the skin of the chicken thighs
- Heat the oil in a large, wide cast iron pan (or a heavy-based, ovenproof large frying pan) over a medium-high heat.
- Place the chicken thighs in the pan, skin-side down. Cook for 4-5 minutes until the skin is golden brown. Turn oven and cook for another couple of minutes.
20 BEST SPANISH CHICKEN RECIPES (+ EASY DINNER IDEAS)
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- 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.
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