Spanish Style Chicken Paprika Recipes

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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 :

CHICKEN BREAST IN SPANISH PAPRIKA RECIPE



Chicken Breast in Spanish Paprika Recipe image

Learn how to make chicken breast in Spanish paprika sauce, a popular Spanish dish that can be served over pasta, rice or potatoes.

Provided by Lisa & Tony Sierra

Categories     Appetizer     Dinner     Entree

Time 30m

Yield 8

Number Of Ingredients 10

2 pounds/1 kg. boneless skinless chicken breasts
1/2 cup/114 grams unbleached white flour
3 ounces/80 mL Spanish virgin olive oil
1/2 medium yellow onion
16 ounces/500 mL chicken broth
1 long green pepper (sweet)
2 to 3 tablespoons Spanish virgin olive oil
2 to 3 tablespoons unbleached white flour
2 1/2 tablespoons Spanish sweet paprika
Salt to taste

Steps:

  • This chicken recipe makes approximately eight servings as a tapa or four servings as a first course.
  • Pat the chicken breasts dry. Cut the chicken breasts in half. Pour flour into a paper or plastic bag and add 1 tsp. of salt. Place several pieces of chicken into the bag and shake it to coat them. Repeat until all pieces of chicken are coated in flour.
  • Pour approximately 1/4-inch of olive oil into a large frying pan and heat on medium. Brown the chicken on both sides, then set them aside for later.
  • Finely chop the onion. Remove the stem, seeds, and membrane, then finely chop green pepper. Pour the olive oil into a medium frying pan and sauté vegetables on low heat until onions are translucent and peppers are soft. In the same frying pan, raise heat to medium and add flour. Fry flour, stirring constantly. Slowly add chicken broth while continuing to stir until sauce thickens. If necessary, add more flour to thicken. Add paprika and salt and continue to stir.
  • Pour mixture into a bowl and process with a stick blender until sauce is smooth. Alternately, whirl in food processor.
  • Return chicken breasts to the frying pan and pour the sauce over chicken. Simmer until chicken is fully cooked, about five to seven minutes. Serve with fried potatoes, pasta or rice.

Nutrition Facts : Calories 545 kcal, Carbohydrate 20 g, Cholesterol 105 mg, Fiber 3 g, Protein 36 g, SaturatedFat 8 g, Sodium 660 mg, Fat 35 g, ServingSize 4-8 Portions (4-8 Servings), UnsaturatedFat 25 g

ONE PAN SPANISH CHICKEN WITH CHORIZO, TOMATO AND POTATOES



One Pan Spanish Chicken with Chorizo, Tomato and Potatoes image

A one-pan dinner, chock full of flavour thanks to the chorizo! The active prep / cook time is only around 20 minutes so this is a super fast meal for midweek!

Provided by Nagi | RecipeTin Eats

Categories     Baked     One Pan

Time 1h5m

Number Of Ingredients 15

4 chicken thigh fillets (, skin on and bone in (about 8oz/250g each) (Note 1))
8 - 12 baby potatoes (, scrubbed and skin on, halved (or 3 medium potatoes, cut into 4) (Note 2))
2 chorizo ((5 - 6 oz / 150 - 200g in total), cut into 1/3cm / 1/8" slices (Note 3))
2 cloves garlic (, minced)
1 small red capsicum ((bell pepper), cut into slices)
1 small red onion (, halved and cut into slices (or ordinary onion))
1 can (15oz/400g) crushed tomatoes
1 tbsp dried oregano
1/2 to 1 punnet cherry tomatoes ((8oz / 250g) (Note 4))
2 tbsp lemon juice ((Note 5))
1 1/2 tbsp paprika
1/4 - 1/2 tsp cayenne or chilli powder ((adjust to taste for spiciness))
1 1/2 tsp salt
Black pepper
Fresh oregano leaves

Steps:

  • Preheat oven to 350F/180C.
  • Combine the Rub ingredients in a small bowl. Slather over the chicken.
  • Boil or microwave the potatoes until slightly undercooked.
  • Heat the oil in a large, deep fry pan or oven proof casserole dish over high heat.
  • Add the chicken, skin side down, and cook unit light brown - about 1 to 1 1/2 minutes. Then turn and cook the other side until a slightly deeper brown - about the same time. Remove into a big bowl.
  • Add the chorizo and fry until light brown on each side - about 1 minute (each side). Remove into the same bowl as the chicken.
  • If the pan is looking dry (depends on fattiness of chicken and chorizo), add 1 tbsp of olive oil. I did not need this.
  • Add the garlic, capsicum (bell pepper) and onion and sauté for 2 minutes until the capsicum is slightly charred. It will be extra charred from the dark brown residue from the chorizo and chicken.
  • Add the canned tomatoes and oregano and stir to combine, scraping the bottom of the pan. Then add the potato, chicken, chorizo and cherry tomatoes. Nestle the chicken in so it is half submerged in the tomato.
  • Bring to simmer, then cover with a lid (I use a lid from a large pot) or foil and bake for 30 to 40 minutes until the chicken is cooked through and dark brown.
  • Serve, garnished with fresh oregano leaves if desired.

Nutrition Facts : ServingSize 520 g, Calories 773 kcal, Carbohydrate 39.4 g, Protein 50.7 g, Fat 45.2 g, SaturatedFat 14.4 g, Cholesterol 201 mg, Sodium 1690 mg, Fiber 8.4 g, Sugar 8 g

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

SPANISH-STYLE CHICKEN AND RICE



Spanish-Style Chicken and Rice image

In this easy recipe for entertaining, crispy-skin chicken thighs roast atop a heady combo of Spanish-style rice emboldened with smoked paprika and mixed with earthy curly kale and sweet yellow bell peppers. Serve with a simple tossed salad to complete the meal.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 44m

Yield 4

Number Of Ingredients 12

1 ½ teaspoons smoked paprika, divided
½ teaspoon garlic powder
¼ teaspoon black pepper
4 (8 ounce) bone-in, skin-on chicken thighs
2 teaspoons olive oil
½ cup chopped green onions
½ large yellow bell pepper, cut into thin strips
4 cups loosely packed torn curly kale
½ cup unsalted chicken stock
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Spanish-Style Rice
1 tablespoon red wine vinegar
1 pinch Salt to taste

Steps:

  • Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
  • Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

SPANISH STYLE CHICKEN STEW WITH GREEN OLIVES



Spanish Style Chicken Stew with Green Olives image

This braised chicken dish gets a bright finish with orange zest, which is one of my favorite flavor combination with green olives. The smoked paprika adds a gentle smoky flavor too.

Provided by Meredith

Categories     Entrées

Time 1h10m

Number Of Ingredients 16

1 whole chicken (cut up into 8 pieces)
salt and freshly ground black pepper
olive oil
1 large onion (chopped)
3 carrot (sliced ½-inch thick)
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf
¾ cup chicken stock
1 14-ounce can crushed tomatoes
2 cups diced Yukon gold potatoes (about 2 large)
1 cup green Spanish olives (about 5 ounces)
1 red pepper (diced (1-inch pieces))
1 orange (zested (about 2 tablespoons ))
2 tablespoons fresh chopped parsley

Steps:

  • Season the chicken with salt and freshly ground black pepper. Pre-heat a 5-quart Dutch oven. Add a little olive oil to the pan and working in batches, brown the chicken pieces well on all sides. Transfer the browned chicken to a platter and set aside.
  • Add the onion and carrot to the pan and sauté until the onions start to brown. Stir in the smoked paprika, cumin, oregano and bay leaf, sautéing for one more minute, and then add the chicken stock. Deglaze the pot by scraping up any brown bits that have accumulated on the bottom of the pan.
  • Add the canned tomatoes along with the potatoes and stir well. Bring the tomatoes to a simmer and return the chicken to the pot, along with any juices that have accumulated on the platter. Cover the Dutch oven and simmer the mixture gently for 30 minutes. Add the olives and red pepper and continue to simmer uncovered for another 20 to 25 minutes, until the chicken is tender to a knifepoint. At this stage, if you are using skin on chicken pieces, you have the option to put the Dutch oven under the broiler in the oven to crisp and brown the skin. If you've chosen to cook the chicken without the skin, you can skip this step. Season the sauce with salt and freshly ground black pepper to taste and stir in the orange zest and fresh parsley.
  • Serve the chicken and vegetables alone or with long-grain rice.

Nutrition Facts : Calories 615 kcal, Carbohydrate 34 g, Protein 42 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 144 mg, Sodium 899 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

SPANISH CHICKEN WITH CRISPY PAPRIKA POTATOES



Spanish chicken with crispy paprika potatoes image

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

4 baking potatoes (about 750g), cubed
2 tbsp olive oil
1 tbsp smoked paprika
4 tsp balsamic vinegar
6 roasted peppers from a jar, finely chopped
140g cream cheese
8 skinless boneless chicken thighs
140g cooked chorizo slices
100g bag mixed salad leaves

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-STYLE CHICKEN PAPRIKA



Spanish-style Chicken Paprika image

Try Mary Berry's succulent Spanish-style Chicken cooked with paprika, chorizo and olives. This dish makes for a delicious midweek dish and is perfect for lazy entertaining too.

Provided by Mary Berry

Categories     Dinner, Main Course

Number Of Ingredients 1

Chicken

Steps:

  • Heat a large, non-stick frying pan or saute pan. Add the chorizo and fry until crispy. Remove using a slotted spoon, drain on kitchen paper, and set aside. Keep 1 tablespoon of the chorizo oil in the pan and drain off any excess. Add 1 tablespoon of the olive oil. (See below, Use the chorizo oil for frying.) When hot, add the onion and garlic and fry for 6-8 minutes over a medium heat, stirring occasionally, until the onion starts to brown. Spread the onion over the bottom of the baking dish. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). Pour another tablespoon of the oil into the pan. Season the chicken and brown over a medium heat for 10 minutes, turning once. Place on top of the onion. Add the final tablespoon of oil to the pan, tip in the mushrooms, and season with pepper. Fry for about 3 minutes over a medium-high heat, stirring occasionally, until starting to brown. Stir in the paprika and cornflour. Pour in the stock, stirring to deglaze the bottom of the pan, and simmer for 1 minute. Stir in the soured cream and heat until just starting to bubble. Pour the mushroom sauce over the chicken in the dish. Scatter over the chorizo and olives. Cover with foil and bake for 15-20 minutes or until bubbling around the edges. Serve sprinkled with the parsley. KEYS TO PERFECTION Use the chorizo oil for frying Fry the chorizo in a hot, dry pan over a medium heat for about 1 minute until the fat starts to run, then increase the heat for 2 minutes until crispy. Stir frequently so it doesn't burn. Remove using a slotted spoon. Use 1 tablespoon of the spicy red oil released by the chorizo for frying the onion and garlic: its smoky paprika flavour adds depth to the dish. Don't use any more, as it can overpower; instead, top up with olive oil. Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00

SPANISH CHICKEN STEW



Spanish Chicken Stew image

Spanish Chicken Stew is a comforting and healthy one-pot meal filled with rich, authentic flavor. Serve over rice or on its own for a crowd-pleasing dinner.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil (plus additional as needed)
1 teaspoon kosher salt
½ teaspoon black pepper
1 ½ pounds boneless skinless chicken thighs (about 8 thighs)
1 medium yellow onion (cut into 1/4-inch dice)
1 green bell pepper (cut into ½-inch dice)
1 red bell pepper (cut into ½-inch dice)
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon dried rosemary
1 bay leaf
4 garlic cloves (minced)
1 medium sweet potato (peeled and cut into ½-inch dice (or swap Yukon gold or russet potato))
1 28- ounce can crushed tomatoes
1 14-ounce can low sodium chicken broth
½ cup green olives (pitted and chopped)
¼ cup raisins (optional)
1 tablespoon plus 1 teaspoon sherry vinegar
For serving: cooked brown rice or steamed cauliflower rice

Steps:

  • Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won't all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
  • Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
  • Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
  • Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
  • Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.

Nutrition Facts : ServingSize 1 (of 4); about 1 3/4 cups without rice, Calories 479 kcal, Carbohydrate 42 g, Protein 41 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 162 mg, Fiber 9 g, Sugar 15 g

SPANISH-STYLE CHICKEN



Spanish-Style Chicken image

Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 11

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Coarse salt
1/2 teaspoon sweet paprika
1 tablespoon extra-virgin olive oil, plus more as needed
6 cloves garlic, minced (about 2 tablespoons)
1 heaping tablespoon tomato paste
1/3 cup sherry vinegar
2 cups chicken broth
6 jarred marinated piquillo peppers, cut into strips (about 2/3 cup)
1/2 cup green olives
2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish

Steps:

  • Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
  • Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
  • Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.

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From pinterest.ca


SPANISH STYLE SMOKED PAPRIKA CHICKEN STEW
To enhance the Spanish theme, you could even add chorizo, but I wanted to keep it fairly low fat so added tons of smoked paprika instead. The measurements below were easily enough to feed a family of four, but it is easily adaptable if you want to make more (or less). This recipe …
From thespeltkitchen.com


SPANISH CHICKEN AND RICE RECIPE SLOW COOKER - COOKTHINK
2021-10-31 In a greased crockpot, add butter and chicken breasts to the crockpot. 2. Add the ranch seasoning on top. 3. Add the chicken stock to the mixture in the crockpot. Cover and cook on low for about 6 – 7 hours. 4. Remove the lid and shred the chicken. Add the rice and make sure that it is entirely covered with liquid.
From cookthink.com


SPANISH PAPRIKA RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Spanish Paprika Chicken Recipe - Food.com top www.food.com. 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 ...
From therecipes.info


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