Hairy Bikers Spanish Chicken Recipes

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HAIRY BIKERS' SPANISH CHICKEN BAKE RECIPE



Hairy Bikers' Spanish chicken bake recipe image

This Hairy Bikers' Spanish chicken bake recipe is a one pot wonder. Chorizo, and paprika gives this chicken a Spanish flavour in this low-calorie dish

Provided by Hairy Bikers

Categories     Dinner

Time 1h15m

Yield Serves: 4

Number Of Ingredients 11

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs
½ tsp sweet smoked paprika
½ tsp dried oregano
1 green pepper, deseeded and cut into strips
Flaked sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
  • While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
  • Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
  • Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
  • Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp Recipe taken from The Hairy Dieters: How to Love Food and Lose Weight by Si King and Dave Myers View at Amazon | £14.99

Nutrition Facts : @context https, Calories 492 Kcal, Sugar 12.5 g, Fat 22 g, SaturatedFat 6.5 g, Sodium 1.34 g, Protein 39.8 g, Carbohydrate 33.9 g

SPANISH-STYLE CHICKEN BAKE



Spanish-style chicken bake image

At just 370 calories per serving, you'd think this dish would be lacking in flavour - far from it! The powerful flavours of paprika and chorizo give the chicken a lovely Spanish twist.

Categories     Main     Hairy Dieters

Time 1h

Yield 4

Number Of Ingredients 12

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo
8 boneless, skinless chicken thighs
½tsp sweet smoked paprika
½tsp dried oregano
1 green pepper, deseeded and cut into strips
Flaked sea salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

Nutrition Facts :

THE HAIRY BIKERS' SPANISH CHICKEN BAKE WITH CHORIZO RECIPE



The Hairy Bikers' Spanish Chicken Bake with Chorizo Recipe image

A low-fat fiesta of a dish that only takes 20 minutes to prepare. Perfect for a midweek supper or a weekend alternative to a weekend roast...

Provided by Woman and Home

Categories     Dinner, Main course

Time 1h20m

Yield Serves: 4

Number Of Ingredients 12

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo (preferably picante)
8 boneless, skinless chicken thighs
½tsp sweet smoked paprika
½tsp dried oregano
1 green pepper, deseeded and cut into strips
Flaked sea salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/Fan 180°C/Gas 6.Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
  • While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
  • Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
  • Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
  • Turn the oven up to 220°C/Fan 200°C/Gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh. Just don't kiss anyone afterwards!

Nutrition Facts : @context https, Calories 370 Kcal

HAIRY BIKERS' CHICKEN PAPRIKAS RECIPE



Hairy Bikers' chicken paprikas recipe image

www.goodto.com has lots of quick and easy food recipes like The Hairy Bikers' chicken paprikas. Find out more recipes at www.goodto.com

Provided by Hairy Bikers

Categories     Dinner

Yield Serves: 6-8

Number Of Ingredients 14

1 fat chicken
2tbsp olive oil
Large knob of butter
1 large onion, peeled and finely chopped
6 cloves of garlic, peeled and finely chopped
1tbsp sweet paprika
1tbsp hot paprika
1tbsp smoked paprika
1tbsp flour
250ml chicken stock
Handful of flat-leaf parsley, chopped
2 red pepper, seeded and cut into 1cm strips
4 large, ripe tomatoes (or 6 tinned will do)
250ml sour cream or smetana

Steps:

  • Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
  • In the same pan, sweat the onions and garlic for about 5 mins. Add the paprika, then the flour, and stir till blended. Don't burn it!
  • Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
  • Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour. When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.

Nutrition Facts : @context https

THE HAIRY BIKERS' SPANISH CHICKEN BAKE WITH CHORIZO RECIPE



The Hairy Bikers' Spanish Chicken Bake with Chorizo Recipe image

A low-fat fiesta of a dish that only takes 20 minutes to prepare. Perfect for a midweek supper or a weekend alternative to a weekend roast...

Provided by Woman and Home

Categories     Dinner, Main course

Time 1h20m

Yield Serves: 4

Number Of Ingredients 12

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo (preferably picante)
8 boneless, skinless chicken thighs
½tsp sweet smoked paprika
½tsp dried oregano
1 green pepper, deseeded and cut into strips
Flaked sea salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/Fan 180°C/Gas 6.Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
  • While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
  • Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
  • Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
  • Turn the oven up to 220°C/Fan 200°C/Gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh. Just don't kiss anyone afterwards!

Nutrition Facts : @context https, Calories 370 Kcal

SPANISH STYLE CHICKEN



Spanish style chicken image

Low fat hairy bikers diet total 10 syns should serve 4 -2.5 syns each

Provided by lwbpayne

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat oven to 180 fan. Put the onions, potatoes, garlic and tomatoes in a large roasting pan and season, spray light toss everything together and roast for 20 minutes
  • While veg are roasting, skin chorizo and cut into thin slices. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season with black pepper. Mix paprika and oregano together and set aside
  • Take roasting tin out of oven, scatter the chorizo over veg and toss everything several times. Place chicken on top and sprinkle with paprika and oregano. Season with a little salt and return to oven for 20 minutes
  • Take tin out of oven, baste with juices. Place peppers under chicken with rest of veg
  • Turn oven up to 200 fan. Put tin back in for another 20 minutes until peppers are just soft and chicken is golden

HAIRY BIKERS SPANISH CHICKEN



HAIRY BIKERS SPANISH CHICKEN image

Categories     Chicken     Roast

Yield 4

Number Of Ingredients 12

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo (preferably picante)
8 boneless, skinless chicken thighs
½ tsp sweet smoked paprika
½ tsp dried oregano
1 green pepper, deseeded and cut into strips
flaked sea salt
freshly ground black pepper

Steps:

  • Preparation 1 Preheat the oven to 200°C/Fan 180°C/Gas 6.Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. 2 While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside. 3 Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. 4 Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables. 5 Turn the oven up to 220°C/Fan 200°C/Gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh. Just don't kiss anyone afterwards

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HAIRY BIKERS' SPANISH-STYLE CHICKEN BAKE - ABUNDANT ENERGY
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2016-01-27 This Hairy Bikers’ Spanish-style chicken bake recipe is a perfect one-pot wonder. The Hairy Bikers have captured the classic flavours of Spain in one dish – and it’s one of their diet dishes too! At just 370 calories per serving, you’d think this dish would be lacking in flavour – far from it! The powerful flavours of paprika and chorizo give the chicken a lovely Spanish twist. Hairy ...
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  • Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
  • While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
  • Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
  • Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.


BASQUE CHICKEN AND CHORIZO PIE RECIPE - BBC FOOD

From bbc.co.uk
Cuisine Spanish
Category Main Course
Servings 4-5
  • Put the chicken pieces in a bowl and sprinkle over the paprika, salt and plenty of freshly ground black pepper. Rub the seasoning into the meat and set aside.
  • Heat the oil in a large frying pan and fry the onions and peppers with the thyme and bay leaves for 3 minutes, while stirring. Add the chicken and seasoning and cook for another 3 minutes, turning the chicken regularly until it is starting to colour.
  • Tilt the pan so that the liquid runs to one side and sprinkle the flour over the vegetables, chicken and chorizo. Stir it in quickly, then set the pan level and stir the cooking liquor into the flour.
  • For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Slowly pour in the water with the motor running, blending until the mixture just comes together as a dough (you may not need to use all of the water).
  • Roll the pastry out into a rectangle about the same size as the tin. Place it over the pie filling and tuck the sides of the pastry down around the filling.


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