Best 2 Spanish Chicken With Peppers Recipes

If the tantalizing aroma of paprika, saffron, and garlic has captivated your senses, then you're in for a culinary adventure as we uncover the secrets to creating an authentic Spanish chicken with peppers dish. Get ready to embark on a journey of flavors where tender chicken is enveloped in a vibrant sauce, complemented by an array of colorful peppers, each bringing its own unique character to the dish. From the sweet and mild bell peppers to the fiery kick of chili peppers, this dish promises a symphony of flavors that will leave your taste buds dancing with delight. So, let's gather the essential ingredients and delve into the art of crafting this delectable Spanish masterpiece.

Let's cook with our recipes!

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Spanish chicken traybake with chorizo & peppers image

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 10

Ingredients

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp rapeseed or olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, pasta or potatoes, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
Rub the herb and garlic paste on the underside of the chicken to flavour it.
Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

SPANISH CHICKEN WITH PEPPERS

Spanish Chicken with Peppers image

Adapted from a recipe I found in the Canadian Living magazine. I've made it twice with perfect results each time. If you like your spanish chicken a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds.

Provided by Sylvie Fortin

Categories Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs skinless chicken pieces
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 (370 ml) jar whole roasted sweet red peppers, drained and sliced
2/3 cup diced prosciutto or 2/3 cup ham
1 medium onion, sliced
4 cloves garlic, minced
1 tablespoon chopped fresh thyme (or 1 tsp dried)
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup dry white wine
1 can diced tomato
1/3 cup chopped fresh parsley

Steps:

In plastic bag, toss chicken with flour to coat.
In large nonstick skillet, heat the oil over medium high heat.
Brown chicken on both sides, for about 5 minutes per side.
Transfer chicken to a plate.
Reduce heat to medium.
Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Stir in wine and tomatoes.
Nestle chicken in sauce and bring to a boil.
Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
Sprinkle with parsley right before serving.

Tips:

Choose the right chicken: Use a whole chicken or chicken breasts for this recipe. Bone-in, skin-on chicken will give the dish more flavor.
Season the chicken well: Before cooking, season the chicken with salt, pepper, and paprika. You can also add other spices, such as cumin, oregano, or thyme.
Sear the chicken: Before adding the vegetables, sear the chicken in a hot pan until it is browned on all sides. This will help to lock in the flavor and prevent the chicken from drying out.
Use a variety of vegetables: This recipe calls for bell peppers, onions, and tomatoes. However, you can also use other vegetables, such as zucchini, mushrooms, or carrots.
Cook the vegetables until they are tender: Add the vegetables to the pan with the chicken and cook until they are tender. However, do not overcook them, or they will become mushy.
Add a flavorful sauce: Once the chicken and vegetables are cooked, add a flavorful sauce. You can use a simple tomato sauce, a creamy sauce, or a spicy sauce.
Serve immediately: Serve the Spanish chicken with peppers immediately, garnished with fresh parsley or cilantro.

Conclusion:

Spanish chicken with peppers is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and flavorful, and the vegetables are perfectly cooked. The sauce adds a delicious finishing touch. With a few simple tips, you can make this dish even better. So, next time you are looking for a quick and tasty meal, give Spanish chicken with peppers a try. You won't be disappointed.

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