Best 2 Hairy Bikers Spanish Chicken Recipes
Tantalize your taste buds with a culinary journey to the vibrant land of Spain, where flavors dance and spices ignite the senses. Discover the enticing Hairy Bikers' Spanish Chicken, a delectable dish that embodies the essence of Spanish cuisine. This tantalizing recipe showcases tender chicken infused with a captivating blend of paprika, garlic, and saffron, creating a symphony of flavors that will transport you to the sun-kissed streets of Spain.
Embark on a delightful adventure as you explore the diverse recipes featured in this article. Indulge in the aromatic Paella, a vibrant symphony of rice, seafood, and vegetables, all harmoniously united in a saffron-infused broth. Treat your palate to the savory delights of Patatas Bravas, where golden-brown potatoes are enveloped in a spicy tomato sauce and topped with aioli, a creamy garlic mayonnaise that adds a touch of richness. Savor the authentic flavors of Gazpacho, a refreshing chilled tomato soup brimming with the essence of summer, perfect for a light and revitalizing meal.
Unleash your inner chef and embark on a culinary adventure that will tantalize your taste buds and transport you to the heart of Spain. Let the vibrant flavors of these dishes ignite your senses and create lasting memories at your dinner table.
HAIRY BIKERS' SPANISH CHICKEN BAKE RECIPE
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
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
THE HAIRY BIKERS' SPANISH CHICKEN BAKE WITH CHORIZO RECIPE
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
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
Tips:
- Use good quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish.
- Don't overcrowd the pan: When browning the chicken, make sure to give it plenty of space so that it can cook evenly. Overcrowding the pan will cause the chicken to steam instead of brown.
- Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
- Add the chorizo, onion, and pepper: Once the chicken is browned, add the chorizo, onion, and pepper to the pan and cook until they are softened.
- Add the tomatoes and spices: Stir in the tomatoes, pimentón, smoked paprika, garlic, and bay leaves. Bring to a simmer and cook for 15 minutes.
- Add the chicken back to the pan: Nestle the chicken back into the sauce and cook for an additional 15 minutes, or until the chicken is cooked through.
- Serve immediately: Serve the chicken with rice or potatoes.
Conclusion:
This Spanish chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors from the chicken, chorizo, peppers, and tomatoes is sure to please everyone at the table. With a few simple tips, you can make this dish a success.
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