Best 20 Spanish Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spanish chicken, a vibrant and flavorful dish, offers a tantalizing culinary journey through the vibrant flavors of Spain. This delectable dish, steeped in the rich history and tradition of Spanish cuisine, promises an unforgettable dining experience. Whether you're a seasoned cook or just starting your culinary adventure, this article will guide you through the process of creating the perfect Spanish chicken, taking you on a sensory adventure that will leave you craving for more.

Here are our top 20 tried and tested recipes!

SPANISH RICE AND CHICKEN



Spanish Rice and Chicken image

My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 pounds), cut up
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon paprika
1 cup uncooked rice
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup minced fresh parsley
1-1/2 cups chicken broth
1 cup chopped tomatoes
1-1/2 teaspoons chili powder
1 teaspoon salt

Steps:

  • Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.

SPANISH CHICKEN



Spanish Chicken image

I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.-Mrs. Robert Trygg, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

16 ounces boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 to 3 teaspoons chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

Nutrition Facts : Calories 431 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 969mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

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 CHICKEN AND RICE



Spanish Chicken and Rice image

I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon pepper
2 bone-in chicken breast halves
1 tablespoon butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 jar (2-1/2 ounces) sliced pimientos, drained
1/2 cup uncooked rice
1-1/4 cups chicken broth
1/2 teaspoon ground turmeric
1/8 to 1/4 teaspoon chili powder

Steps:

  • Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. , In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. , Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 466 calories, Fat 10g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1909mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.

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

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)



Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) image

Categories     Chicken     Olive     Pepper     Poultry     Rice     Vegetable     Sauté     Saffron     Pea     Bell Pepper     White Wine     Winter     Party     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
  • Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
  • Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

SPANISH RICE CHICKEN II



Spanish Rice Chicken II image

Chicken pieces of your choice simmered with rice, tomatoes, onion, bell pepper and spices. This is a delicious and filling dish that you won't be able to get enough of!

Provided by Sarah Zourdoumis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 (2 to 3 pound) whole chicken, cut into pieces
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup uncooked white rice
1 (14.5 ounce) can whole peeled tomatoes, with liquid
1 ¾ cups chicken broth
1 bay leaf
2 teaspoons paprika
¼ teaspoon ground black pepper

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
  • Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
  • Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, bay leaf, paprika and ground black pepper. Bring to a boil.
  • Reduce heat to medium low and simmer for 20 minutes, stirring occasionally. Remove bay leaf and serve.

Nutrition Facts : Calories 876.5 calories, Carbohydrate 45.7 g, Cholesterol 212.8 mg, Fat 50.2 g, Fiber 3.1 g, Protein 57.6 g, SaturatedFat 13.3 g, Sodium 348.7 mg, Sugar 4.5 g

SPANISH CHICKEN WITH CHORIZO AND POTATOES



Spanish Chicken with Chorizo and Potatoes image

Provided by Nigella Lawson : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized
1 1/4 pounds baby white-skinned potatoes, halved
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
1 orange

Steps:

  • Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
  • Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
  • Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
  • Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
  • Making Leftovers Right
  • Chicken Quesadillas:
  • You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.

PINCHOS (SPANISH KEBABS/TAPAS - PORK, LAMB, PRAWNS OR CHICKEN)



Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken) image

Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination.

Provided by Sandi From CA

Categories     Pork

Time 20m

Yield 8 tapas

Number Of Ingredients 15

2 tablespoons chopped onions
4 large garlic cloves, chopped
1 tablespoon spanish sweet smoked paprika
1/2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne
coarse salt (kosher or sea)
1 teaspoon dried oregano
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 bay leaf, crumbled
2 tablespoons white wine vinegar (good quality)
2 tablespoons dry white wine (optional)
3 tablespoons olive oil, plus more for brushing the kebabs
1 1/2 lbs chicken breasts or 1 1/2 lbs prawns

Steps:

  • Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
  • Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
  • Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
  • Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
  • When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
  • Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don't cook it quite so long). Serve the kebabs at once.

SPANISH CHICKEN AND POTATO ROAST



Spanish Chicken and Potato Roast image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
2 teaspoons smoked paprika
Freshly ground pepper
4 tablespoons roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 medium red onions, halved and thinly sliced

Steps:

  • Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.
  • Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set aside.
  • Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
  • Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons parsley. Serve with the lemon wedges.

SPANISH-STYLE CHICKEN AND SAUSAGE



Spanish-Style Chicken and Sausage image

A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.

Provided by QueenCampbell

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
½ pound sweet Italian sausage, sliced
1 (8 ounce) boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cubes chicken bouillon
1 ⅔ cups hot water
½ teaspoon salt
½ teaspoon ground thyme
¼ teaspoon garlic powder
1 cup frozen green peas
1 ½ cups instant rice
2 medium tomatoes, diced

Steps:

  • Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
  • Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
  • Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g

INSTANT POT® SPANISH CHICKEN AND RICE



Instant Pot® Spanish Chicken and Rice image

This delicious arroz-con-pollo-esque dish is so easy to make with the Instant Pot®! Colorful, appetizing, and nourishing, this meal comes together in a flash and is chock full of flavor! I hope it becomes your next favorite weeknight meal. Squeeze lime or lemon wedges over if you like!

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

1 ½ pounds bone-in, skin-on chicken thighs
1 pinch salt, or more to taste
2 tablespoons olive oil
1 red bell pepper, diced
½ onion, sliced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon dried oregano
½ teaspoon ground white pepper
1 pinch red pepper flakes
1 pound tomatoes, diced
1 ½ cups chicken broth
1 cup long-grain rice
1 cup frozen peas, partially thawed

Steps:

  • Rub each chicken thigh down with salt.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Add chicken thighs and cook until browned, about 3 minutes per side. Remove and set aside.
  • Place bell pepper, onion, and garlic in the pressure cooker. Saute until starting to soften, about 1 minute. Add salt, cumin, ground red pepper, oregano, white pepper, and red pepper flakes; mix well. Cook until onion is translucent and softened, 3 to 5 minutes, making sure not to burn it.
  • Mix in tomatoes and chicken broth. Bring to a boil; scrape bottom to remove any browned bits.
  • Pour in rice. Return chicken thighs to the pot, on top of rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Mix in peas. Replace and lock lid to heat peas, about 5 minutes.

Nutrition Facts : Calories 334 calories, Carbohydrate 21.4 g, Cholesterol 72.2 mg, Fat 17 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 4 g, Sodium 1020.2 mg, Sugar 5.4 g

SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)



Spanish Paella (with Chicken and Seafood) image

A wonderful Spanish Paella that's very easy to make and the presentation is great as well. You'll need a very large skillet or a paella pan. The clams are optional, but I would recommend using them.

Provided by Just Call Me Martha

Categories     One Dish Meal

Time 57m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup olive oil
3 chicken breasts, cut into 2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 large Spanish onion, chopped
1 green pepper, diced into ½ inch pieces
4 cloves garlic, chopped
2 teaspoons spanish paprika
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb shrimp, shelled and deveined
2 cups arborio rice
1 cup finely chopped tomatoes
5 cups chicken broth
1/2 teaspoon saffron thread
1 cup lima beans
1/2 cup roasted red pepper, cut into strips
1/4 cup chopped parsley
12 clams in shell (optional)
lemon wedge
green onion

Steps:

  • Heat 3 tbsp oil in large skillet on medium high heat.
  • Add chicken pieces and fry 3 to 4 minutes per side until golden.
  • Remove from skillet and season with salt and pepper.
  • Add onions and peppers to skillet.
  • Sauté 2 minutes.
  • Stir in garlic, paprika and thyme.
  • Sauté 1 minute and add shrimp.
  • Sauté until shrimp turn pink.
  • Add 1 Tbsp oil if needed.
  • Sprinkle rice into pan.
  • Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
  • Stir in tomatoes.
  • Season well.
  • Combine stock and saffron and stir into rice mixture.
  • Bring to boil.
  • Boil for about 2 minutes, reduce heat to medium.
  • Return chicken and push down into rice.
  • Cook uncovered for 15 minutes.
  • Stock should be bubbling.
  • Stir rice around and add shrimp, lima beans, red peppers and clams.
  • Cook for 10 minutes longer.
  • Remove from heat and cover for 10 minutes.
  • To serve, sprinkle with parsley and garnish with lemon wedges and green onions.

Nutrition Facts : Calories 607.5, Fat 18.4, SaturatedFat 3.9, Cholesterol 193.6, Sodium 1314.3, Carbohydrate 65.5, Fiber 5, Sugar 3, Protein 42

SPANISH-STYLE CHICKEN STEW



Spanish-Style Chicken Stew image

A thick, spicy and warming stew for the coldest of winter evenings.

Provided by BettyBoothroyd

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 red onions, cut into 1-inch cubes
3 cloves garlic, coarsely chopped
1 (28 ounce) can Italian plum tomatoes
1 (15 ounce) can garbanzo beans
2 cups water
2 teaspoons paprika
1 teaspoon crushed red pepper flakes
salt and pepper to taste
2 carrots, cut into chunks
1 potato, cubed
4 chicken thighs
4 ounces Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
  • Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
  • Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 44.5 g, Cholesterol 72.7 mg, Fat 25.5 g, Fiber 8.8 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 890.9 mg, Sugar 10.4 g

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES



Roast Chicken with Spanish Paprika and Herb-Roasted Smashed Potatoes image

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

2 (5-pound) roasting chickens
8 large sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 tablespoons coarse kosher salt
2 1/2 teaspoons hot smoked Spanish paprika* divided
1 1/2 pounds baby potatoes (1 to 1 1/2 inches in diameter)
2 tablespoons plus 2 teaspoons olive oil
*Sometimes called hot Pimentón de La Vera; available at some supermarkets and at tienda.com.

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 RICE CHICKEN I



Spanish Rice Chicken I image

This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!

Provided by MSSHARON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 6

1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers

Steps:

  • In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g

CHIPOTLE CHICKEN WITH SPANISH RICE



Chipotle Chicken with Spanish Rice image

Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon garlic salt
2 tablespoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped
2 packages (8.8 ounces each) ready-to-serve Spanish rice
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
2 tablespoons minced fresh cilantro or parsley

Steps:

  • Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.

Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

SPANISH OVEN BAKED ROAST CHICKEN



Spanish Oven Baked Roast Chicken image

This is a recipe I got from a very small "mom and pop" restaurant in a small town in Spain when I was stationed there in the USAF. It was near Madrid and the owner was so gracious and friendly that everyone loved going there. For those who have been there and are wondering, it is from Kiko's.

Provided by Bob78278

Categories     Chicken

Time 4h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 whole chicken, cut up
3 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/3 cup red wine vinegar
1/3 cup medium sherry (spanish if you can find it)
1/2 onion, cut in chunks
5 cloves garlic, crushed
1 tablespoon dried parsley
6 bay leaves
1/8 cup butter

Steps:

  • Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
  • Place cut up chicken in pan skin side up.
  • Place a bay leaf and chunk of onion under each piece.
  • Dot chicken with butter pieces.
  • Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
  • Pour mixture over chicken and sprinkle parsley on chicken.
  • Bake uncovered at 250 degrees for 4 t0 5 hours.
  • Baste frequently.

SPANISH RICE WITH CHICKEN AND SAUSAGE



Spanish Rice With Chicken and Sausage image

An all time favorite that combines sausage and rice, topped with chicken. This rice is absolutely the best!

Provided by yooper

Categories     Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil or 1 tablespoon other cooking oil
3 lbs of meaty chicken pieces
2 cups chopped onions
3 teaspoons fresh garlic
2 green peppers, chopped
1 1/2 lbs kielbasa, cut in 1/2 inch pieces
4 cups water
4 teaspoons chicken bouillon
1/8 teaspoon curry powder
2 cups uncooked long-grain white rice
1 (10 ounce) package frozen green peas
1 (4 1/2 ounce) jar sliced mushrooms

Steps:

  • Preheat oven to 350°F.
  • Grease a 9x13x2-inch pan.
  • In frying pan, add oil and heat 2 minutes on medium-high temperature.
  • Add chicken pieces, a few at a time, and brown each piece.
  • Remove from frying pan and drain on two layers of paper towels.
  • To the frying pan, add onion, garlic, peppers and sausage in skillet.
  • Cook over medium-high heat until vegetables are lightly browned.
  • To remove grease, pour ingredients into a colander and run under hot water for 1 minute; drain well.
  • Add to casserole dish.
  • Spread mushrooms evenly over vegetable and sausage layer.
  • Add water, rice, chicken bouillon, basil, curry powder, paprika, rice and green peas.
  • Gently stir ingredients to mix well.
  • Place chicken pieces on top of casserole.
  • Cover casserole.
  • Bake 35 to 40 minutes.
  • Reduce oven temperature to 300°F, uncover casserole, and continue baking another 20 to 30 minutes until rice is tender.
  • Remove from oven and serve.

SPANISH RICE WITH CHICKEN & PEAS



Spanish Rice with Chicken & Peas image

My mom made this juicy chicken and rice for us every Wednesday. I still make it for my hubby. It reminds me of family dinners growing up. -Josee Lanzi, New Port Richey, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 tablespoon all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon salt, divided
4 teaspoons plus 1 tablespoon olive oil, divided
1 small sweet red pepper, chopped
1 small onion, chopped
1 celery rib, chopped
1-1/2 cups uncooked long grain rice
1 teaspoon ground cumin
1 teaspoon chili powder
2-1/4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen peas, thawed

Steps:

  • In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt. In a Dutch oven, heat 4 teaspoons oil over medium-high heat. Brown chicken, stirring occasionally; remove from pan., In same pan, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Place browned chicken over rice (do not stir in). Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer.

Nutrition Facts : Calories 367 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 755mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

Tips:

  • Use a variety of cooking methods: Spanish chicken recipes often involve a combination of cooking methods, such as sautéing, roasting, and braising. This helps to create a complex and flavorful dish.
  • Don't be afraid to experiment with different spices: Spanish cuisine is known for its bold and flavorful spices. Feel free to experiment with different combinations of spices to create a dish that suits your taste.
  • Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Whenever possible, use fresh, high-quality ingredients.
  • Don't overcrowd the pan: When cooking chicken, it's important to not overcrowd the pan. This will prevent the chicken from cooking evenly and will result in a soggy dish.
  • Cook the chicken until it is cooked through: It's important to cook the chicken until it is cooked through to ensure that it is safe to eat. The internal temperature of the chicken should reach 165 degrees Fahrenheit.

Conclusion:

Spanish chicken recipes are a delicious and versatile way to enjoy this popular protein. With a variety of cooking methods and flavors to choose from, there's sure to be a Spanish chicken recipe that everyone will enjoy. So next time you're looking for a new way to cook chicken, give one of these Spanish recipes a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #poultry     #spanish     #european     #chicken     #dietary     #low-sodium     #low-calorie     #low-carb     #low-in-something     #meat

Related Topics