Best 2 Spanish Paprika Chicken Recipes

In the culinary tapestry of delectable dishes, Spanish paprika chicken stands out as a delectable and vibrant creation that captivates taste buds with its bold flavors and vibrant colors. Originating from the sun-kissed lands of Spain, this enticing dish showcases the harmonious marriage of tender chicken, infused with the smoky and aromatic essence of paprika, a quintessential ingredient in Spanish cuisine. As you embark on this culinary journey, discover the secrets to crafting this delectable dish, where the smoky allure of paprika dances in perfect harmony with the juicy tenderness of chicken, creating a symphony of flavors that will transport you to the vibrant streets of Spain. Let us guide you through the culinary steps, unveiling the techniques and ingredients that elevate this dish from ordinary to extraordinary.

Here are our top 2 tried and tested recipes!

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

Ingredients

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 PAPRIKA CHICKEN

Spanish Paprika Chicken image

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

Ingredients

4 skinless chicken breasts, bone-in
2 teaspoons lemon zest
1/3 cup fresh lemon juice
1 tablespoon spanish sweet paprika
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
4 ounces serrano ham or 4 ounces prosciutto, thinly sliced and chopped
1 small Spanish onion, chopped
4 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons fresh Italian parsley, chopped

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:

For a more flavorful dish, marinate the chicken in the paprika mixture for at least 30 minutes before cooking.
If you don't have dry white wine, you can substitute chicken broth or water.
To make the sauce thicker, add a cornstarch slurry (equal parts cornstarch and water) to the skillet after the chicken is cooked.
Serve the chicken with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Leftover chicken can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Spanish paprika chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of paprika, garlic, and white wine creates a flavorful sauce that pairs perfectly with chicken. This dish is sure to be a hit with your family and friends.