Best 6 Pollo Espanol Spanish Chicken Recipes

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"Pollo Espanol", or Spanish chicken, is a flavorful and versatile dish commonly enjoyed in both Spain and other parts of the world. This delectable dish is characterized by its vibrant colors, tantalizing aromas, and savory taste, making it a favorite among food enthusiasts. Whether you prefer a succulent whole chicken or prefer succulent chicken pieces, there are numerous variations of "pollo espanol" to suit your taste preferences. Read on to discover a collection of carefully curated recipes that will guide you in crafting an authentic Spanish chicken dish in the comfort of your own kitchen.

Here are our top 6 tried and tested recipes!

POLLO AL AJILLO (CLASSIC SPANISH GARLIC CHICKEN)



Pollo Al Ajillo (Classic Spanish Garlic Chicken) image

Discover Spanish cuisine with pollo al ajillo, garlic chicken, with this simple recipe that includes a spicy, tangy white wine sauce.

Provided by Lisa & Tony Sierra

Categories     Entree     Dinner

Time 2h55m

Yield 6

Number Of Ingredients 14

2 1/2 pounds chicken (whole)
1 lemon (juiced)
6 cloves garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups olive oil ( extra virgin , divided)
1/2 cup white wine
1 bay leaf
1 1/2 pounds potatoes (about 4 medium potatoes; peeled, sliced or cubed)
Optional: 1 cup chicken broth
3 sprigs parsley (flat leaf)
Optional: 1 small hot pepper
1 teaspoon paprika (Spanish sweet)
1 tablespoon red wine vinegar

Steps:

  • Gather the ingredients.
  • Cut chicken into 10 to 12 pieces. Rinse and pat dry. Place the chicken in a large glass dish and squeeze lemon juice over it.
  • Peel 2 garlic cloves and chop finely. Rub the garlic, salt, and pepper into the chicken. Marinate for 1 to 2 hours.
  • In a large, heavy-bottomed frying pan, pour 3/4 cup of the olive oil and heat over medium heat.
  • Remove the chicken from the marinade and drain well. Place the chicken in the hot oil and brown on both sides.
  • Remove the chicken from the frying pan and place in a Dutch oven or a covered, deep frying pan. Add the white wine and bay leaf. Cover and simmer on low until the wine is reduced.
  • While the chicken simmers, peel and cut the potatoes into thin round slices or small cubes.
  • In a small frying pan, heat the remaining 3/4 cup olive oil on medium high and fry the potatoes. Remove potatoes and add them to the chicken. If more sauce is desired, add the cup of broth now. Reduce the heat to low and continue to simmer, covered.
  • Finely chop the parsley and sprinkle over chicken.
  • Peel the remaining 4 cloves of garlic and cut into thin slices. In the same pan used to brown the chicken, lightly sauté the garlic, and add the hot pepper, if using. Add Spanish paprika, vinegar, and sugar.
  • Stir, scraping the bottom of the pan. Pour over the chicken. Adjust the seasoning to taste and serve.
  • Enjoy.

Nutrition Facts : Calories 928 kcal, Carbohydrate 28 g, Cholesterol 121 mg, Fiber 3 g, Protein 39 g, SaturatedFat 13 g, Sodium 299 mg, Sugar 2 g, Fat 72 g, ServingSize 6 servings, UnsaturatedFat 0 g

SPANISH CHICKEN



Spanish Chicken image

Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired.

Provided by Nicole

Categories     World Cuisine Recipes     European     Spanish

Time 6h15m

Yield 8

Number Of Ingredients 8

2 pounds boneless chicken thighs
1 quart boiling water
½ teaspoon salt
5 onions, cut into 2 inch pieces
5 large green bell peppers, cut into 2 inch pieces
1 (8 ounce) jar chili sauce
1 (15 ounce) can tomato sauce
1 cup ketchup

Steps:

  • Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
  • Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 24 g, Cholesterol 95.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 850.3 mg, Sugar 14.3 g

POLLO ESPANOL (SPANISH CHICKEN)



Pollo Espanol (Spanish Chicken) image

Make and share this Pollo Espanol (Spanish Chicken) recipe from Food.com.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs chicken thighs
1 lb chorizo sausage, uncooked and cut into 1 inch chunks
4 sweet peppers, green and yellow diced in 1 inch pieces
1 large tomatoes or 3 canned tomatoes, coursely chopped
2 medium onions, diced into 1 inch pieces
1/2 lb chard leaves (washed, dried, stripped of stems and torn into bite-sized pieces) or 1/2 lb spinach leaves (washed, dried, stripped of stems and torn into bite-sized pieces)
1 tablespoon sweet paprika or 1 tablespoon smoked paprika, more to taste
4 large garlic cloves, minced
1 teaspoon ground coriander
1/4 cup extra virgin olive oil
1 cup dry red wine
salt and freshly ground black pepper
lemon wedge (optional)

Steps:

  • Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
  • Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
  • Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
  • Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.

PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.



Piernas De Pollo - Spanish-Style Chicken Legs. image

This is a recipe from a cookbook entitled, "Tapas" by Richard Tapper. It is a very accessible recipe for chicken legs and has simply wonderful flavor due to the sauce. If you are a huge garlic-lover, feel free to add more garlic. You can easily halve or double the recipe. Great served with rice. Enjoy!

Provided by LifeIsGood

Categories     Poultry

Time 2h

Yield 8 serving(s)

Number Of Ingredients 8

16 chicken legs, skin removed
1 cup flour, for dredging
1/2 cup olive oil, for frying
1 onion, finely chopped
1 tablespoon garlic, chopped (or more to taste)
16 ounces canned whole peeled plum tomatoes (Roma)
1 cup chicken stock
salt & freshly ground black pepper, to taste

Steps:

  • Preheat oven to 300 degrees.
  • Dredge chicken legs in the flour.
  • In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
  • Remove from pan.
  • Pour off excess oil (but don't mop out all of the oil).
  • Return pan to medium heat and saute the onion and garlic until the onion is transparent.
  • Add tomatoes and cook for about 15 minutes.
  • Remove this mixture from the heat and add to a blender or food processor.
  • Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
  • Season with salt and pepper.
  • Arrange chicken legs in a baking dish and cover with tomato sauce.
  • Cover with aluminum foil and bake for 1 hour.
  • Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
  • Serve immediately.

ARROZ CON POLLO (CHICKEN AND RICE)



Arroz con Pollo (Chicken and Rice) image

The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 45m

Yield 4

Number Of Ingredients 12

1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
¾ cup green bell pepper, finely chopped
1 ½ teaspoons Goya Minced Garlic
1 ½ cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
¼ cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
½ cup Goya Frozen Peas, thawed

Steps:

  • Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
  • Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
  • Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
  • To serve, using fork, fluff rice; garnish with pimiento strips and peas.

POLLO EN PEPITORIA



Pollo en pepitoria image

Cook up a Spanish-inspired feast of chicken cooked with saffron, almonds, spices and sherry. Top with hard-boiled eggs and serve with rice

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 1h45m

Number Of Ingredients 17

good pinch of saffron
4 tbsp extra virgin olive oil
6 garlic cloves
35g blanched almonds
30g stale bread , torn
2 tbsp parsley , chopped, plus extra to serve
8 skin-on and bone-in chicken thighs
1 onion , finely chopped
1 carrot , chopped
1 celery stick, chopped
250ml dry sherry
350ml chicken stock
1 cinnamon stick , broken in two
pinch of ground cloves
2 bay leaves
2 eggs , hard-boiled, shelled and halved
2 tbsp flaked almonds , toasted

Steps:

  • Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.
  • Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.
  • Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.
  • Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.
  • Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you're going to use them). You can serve this straight from the dish with some rice, if you like.

Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.89 milligram of sodium

Tips:

  • Choose the right chicken: Use a whole chicken for a more flavorful dish. A 3-4 pound chicken is a good size for 4-6 people.
  • Brown the chicken well: This will help to develop flavor and color. Cook the chicken over medium-high heat until it is golden brown on all sides.
  • Use a variety of vegetables: This will add flavor, color, and nutrients to the dish. Some good choices include potatoes, carrots, onions, celery, and bell peppers.
  • Season the chicken and vegetables well: Use a combination of salt, pepper, garlic powder, onion powder, and paprika. You can also add other herbs and spices to taste.
  • Cook the chicken and vegetables until they are tender: This will take about 1 hour in a 350°F oven. You can also cook the chicken and vegetables in a slow cooker on low for 6-8 hours.
  • Serve the chicken and vegetables with your favorite sides: Some good choices include rice, potatoes, or pasta. You can also serve the chicken and vegetables with a salad or bread.

Conclusion:

Pollo Español is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that your family and friends will love.

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