Best 2 Spanish Paprika Chicken Recipes
**Savor the Rich Flavors of Spanish Paprika Chicken: A Culinary Journey through Traditional and Modern Recipes**
Embark on a tantalizing culinary adventure with Spanish paprika chicken, a delectable dish that captures the vibrant spirit of Spanish cuisine. This versatile dish showcases the perfect harmony of succulent chicken, smoky paprika, and a symphony of aromatic spices. From traditional stews to modern one-pan wonders, our collection of recipes offers a delightful range of options to suit every palate and cooking style. Prepare to be captivated by the classic Spanish paprika chicken, where tender chicken pieces are lovingly simmered in a rich tomato-based sauce infused with the warmth of paprika, garlic, and saffron. Experience a burst of flavors in the easy and flavorful one-pan paprika chicken, where chicken and vegetables come together in a vibrant medley of colors and tastes. For a taste of rustic charm, try the Spanish paprika chicken with chorizo, where the smoky notes of chorizo mingle with the aromatic paprika, creating a symphony of flavors. And for a touch of elegance, indulge in the creamy Spanish paprika chicken with mushrooms, where tender chicken is enveloped in a velvety sauce of paprika, cream, and succulent mushrooms.
ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES
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
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.
SPANISH PAPRIKA CHICKEN
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
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
Tips:
- Use a good quality paprika: The paprika is the star of this dish, so it's important to use a good quality one. Look for a paprika that is deep red in color and has a smoky, slightly sweet flavor.
- Don't be afraid to use a lot of paprika: This dish is all about the paprika, so don't be shy about using a lot of it. A good rule of thumb is to use about 1 tablespoon of paprika per pound of chicken.
- Cook the chicken until it is cooked through: Chicken is a white meat, so it is important to cook it until it is cooked through to avoid foodborne illness. The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the heat.
- Serve with your favorite sides: Spanish paprika chicken can be served with a variety of sides, such as rice, potatoes, or vegetables. It is also delicious served with a dollop of sour cream or yogurt.
Conclusion:
Spanish paprika chicken is a quick and easy weeknight meal that is sure to please the whole family. The chicken is cooked in a flavorful sauce made with paprika, onion, garlic, and tomatoes. The chicken is then served with rice, potatoes, or vegetables. This dish is a great way to use up leftover chicken, and it is also a budget-friendly meal.
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