Smoky Spanish Roast Chicken Recipes

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SPANISH CHICKEN



Spanish Chicken image

I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.-Mrs. Robert Trygg, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

16 ounces boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 to 3 teaspoons chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

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.

Nutrition Facts : Calories 431 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 969mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

SMOKY SPANISH CHICKEN



Smoky Spanish Chicken image

After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. -Ryan Haley, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon water
4 bone-in chicken thighs
1-1/2 cups baby portobello mushrooms, quartered
1 cup chopped green onions, divided
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

Steps:

  • Mix first 4 ingredients; rub over chicken., Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan., In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.

Nutrition Facts : Calories 272 calories, Fat 15g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 646mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

SMOKY SPANISH HUNTER'S CHICKEN



Smoky Spanish Hunter's Chicken image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 27

3 cups Parmigiano and Herb-Fortified Stock, recipe follows
6 Roasted Tomatoes, recipe follows
2 large red bell peppers
2 pounds boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces)
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 pound cremini mushrooms or 3 medium portabella caps, thinly sliced
2 medium sweet onions, thinly sliced
3 to 4 cloves garlic, chopped or sliced
1/4 cup dry sherry or 1/2 cup dry wine, white or red
1 1/2 teaspoons smoked sweet paprika
A couple pinches saffron (20 to 24 threads)
1 cup quick-cooking polenta
A handful freshly grated Manchego cheese
A handful fresh flat leaf parsley, chopped
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Set aside or prepare the stock and tomatoes.
  • Char peppers over flame burner or under a broiler until blackened all over. Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice.
  • Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium-high heat. Add the chicken and brown a few minutes on each side, then remove to a plate. Add the remaining extra-virgin olive oil and mushrooms, until browned. Add the onions and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze the pan with sherry or wine. Stir in the prepared tomatoes, peppers, and paprika. Cook for 10 minutes. Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal.
  • Cook's Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve.
  • When the chicken is hot, bring the saffron and prepared stock to a boil. Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese.
  • Serve the polenta in shallow bowls and top with Spanish Cacciatore, and garnish with parsley.
  • For the stock:
  • Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
  • For the tomatoes:
  • Heat the oven to 500 degrees F.
  • Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

SPANISH PAPRIKA CHICKEN



Spanish Paprika Chicken image

This is one of our standby chicken recipes that we always seem to come back to because we all enjoy it. I got the recipe from a supermarket flyer once. It has a brothy sauce and the meat is always juicy with Spanish flavors. This goes great with mashed potatoes and a salad.

Provided by Marlitt

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 skinless chicken breasts, bone-in
2 teaspoons lemon zest
1/3 cup fresh lemon juice
1 tablespoon spanish sweet paprika
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
4 ounces serrano ham or 4 ounces prosciutto, thinly sliced and chopped
1 small Spanish onion, chopped
4 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons fresh Italian parsley, chopped

Steps:

  • Place chicken breasts in a shallow dish.
  • Sprinkle with lemon zest and drizzle with lemon juice.
  • Turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
  • In a small bowl mix paprika, thyme and half each of the salt and pepper.
  • Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
  • Rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
  • In a large non-stick skillet heat half the olive oil (1 Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
  • Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
  • Add the wine and bring to a boil.
  • Cook stirring for about 3 minutes or until the wine is almost evaporated.
  • Add the chicken stock and remaining salt and pepper, stir to combine.
  • Return chicken breasts to the skill and bring to a simmer. Cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
  • Sprinkle with parsley before serving.
  • Enjoy.

Nutrition Facts : Calories 397.6, Fat 13.9, SaturatedFat 2.5, Cholesterol 152.8, Sodium 510.4, Carbohydrate 8.4, Fiber 1.4, Sugar 2.8, Protein 52.5

SMOKY SPANISH CHICKEN RECIPE



Smoky Spanish Chicken Recipe image

Say no to old-fashioned with our Smoky Spanish Chicken Recipe! In 40 minutes, this Spanish chicken recipe yields four servings of creamy, garlicky chicken.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 large onion, slivered
2 cloves garlic, minced
1 Tbsp. flour
2 tsp. smoked paprika
1 cup fat-free reduced-sodium chicken broth
1/2 cup canned crushed tomatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. chopped fresh chives

Steps:

  • Heat half the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Remove from skillet.
  • Heat remaining oil in skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and paprika; cook and stir 1 min. Add broth and tomatoes. Return chicken to skillet; cover. Simmer 15 min. or until chicken is done (165ºF).
  • Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in chives.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 390 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 3 g, Protein 20 g

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES



Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes image

Provided by Molly Stevens

Categories     Chicken     Herb     Potato     Roast     Dinner     Winter     Thyme     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings (plus leftovers)

Number Of Ingredients 7

2 (5-pound) roasting chickens
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
2 tablespoons plus 2 teaspoons olive oil
*Sometimes called hot Pimentón de La Vera; available at some supermarkets and at tienda.com.

Steps:

  • Butterfly the chicken.
  • Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
  • Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
  • Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
  • Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.

SMOKY SPANISH ROAST CHICKEN



Smoky Spanish Roast Chicken image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons smoked Spanish paprika
1 tablespoon cornstarch
Kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
2 3- to 4-pound chickens, giblets removed
4 heads garlic (2 halved crosswise; 2 crushed and cloves separated)
4 heads garlic (2 halved crosswise; 2 crushed and cloves separated)
1 baguette, cut into 1/2-inch-thick slices
3 tablespoons extra-virgin olive oil

Steps:

  • Whisk the paprika, cornstarch, 1 tablespoon salt, the cumin, coriander and cayenne in a small bowl. Pat the chickens very dry with paper towels. Season inside the cavities with some of the spice mixture and rub the rest all over the skin. Refrigerate, uncovered, 15 to 30 minutes to dry out the skin.
  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the halved garlic heads into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Toss the baguette slices and garlic cloves with the olive oil in a large roasting pan; season with salt and arrange in a single layer. Arrange the chickens breast-side up on top of the baguette slices; leave a bit of space between the chickens.
  • Roast until the breasts and tops of the legs start browning, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 35 to 50 more minutes.
  • Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens; serve with the roasted garlic and baguette.
  • The garlic cloves will soften during roasting, so you can squeeze them out of their skins onto the toasted bread.

SMOKED WHOLE CHICKEN



Smoked Whole Chicken image

Great rub for smoked chicken that doesn't overpower the chicken flavor.

Provided by Brent Rice

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h10m

Yield 6

Number Of Ingredients 9

2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons freshly cracked black pepper
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 (3 1/2) pound whole chicken

Steps:

  • Preheat a smoker to 250 degrees F (120 degrees C).
  • Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
  • Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
  • Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
  • Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g

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