Best Smoky Spanish Chicken Recipes

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SMOKY SPANISH CHICKEN



Smoky Spanish Chicken image

After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. -Ryan Haley, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon water
4 bone-in chicken thighs
1-1/2 cups baby portobello mushrooms, quartered
1 cup chopped green onions, divided
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

Steps:

  • Mix first 4 ingredients; rub over chicken., Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan., In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.

Nutrition Facts : Calories 272 calories, Fat 15g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 646mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

SMOKY SPANISH HUNTER'S CHICKEN



Smoky Spanish Hunter's Chicken image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 27

3 cups Parmigiano and Herb-Fortified Stock, recipe follows
6 Roasted Tomatoes, recipe follows
2 large red bell peppers
2 pounds boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces)
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 pound cremini mushrooms or 3 medium portabella caps, thinly sliced
2 medium sweet onions, thinly sliced
3 to 4 cloves garlic, chopped or sliced
1/4 cup dry sherry or 1/2 cup dry wine, white or red
1 1/2 teaspoons smoked sweet paprika
A couple pinches saffron (20 to 24 threads)
1 cup quick-cooking polenta
A handful freshly grated Manchego cheese
A handful fresh flat leaf parsley, chopped
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Set aside or prepare the stock and tomatoes.
  • Char peppers over flame burner or under a broiler until blackened all over. Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice.
  • Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium-high heat. Add the chicken and brown a few minutes on each side, then remove to a plate. Add the remaining extra-virgin olive oil and mushrooms, until browned. Add the onions and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze the pan with sherry or wine. Stir in the prepared tomatoes, peppers, and paprika. Cook for 10 minutes. Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal.
  • Cook's Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve.
  • When the chicken is hot, bring the saffron and prepared stock to a boil. Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese.
  • Serve the polenta in shallow bowls and top with Spanish Cacciatore, and garnish with parsley.
  • For the stock:
  • Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
  • For the tomatoes:
  • Heat the oven to 500 degrees F.
  • Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

SMOKY SPANISH ROAST CHICKEN



Smoky Spanish Roast Chicken image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons smoked Spanish paprika
1 tablespoon cornstarch
Kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
2 3- to 4-pound chickens, giblets removed
4 heads garlic (2 halved crosswise; 2 crushed and cloves separated)
4 heads garlic (2 halved crosswise; 2 crushed and cloves separated)
1 baguette, cut into 1/2-inch-thick slices
3 tablespoons extra-virgin olive oil

Steps:

  • Whisk the paprika, cornstarch, 1 tablespoon salt, the cumin, coriander and cayenne in a small bowl. Pat the chickens very dry with paper towels. Season inside the cavities with some of the spice mixture and rub the rest all over the skin. Refrigerate, uncovered, 15 to 30 minutes to dry out the skin.
  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the halved garlic heads into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Toss the baguette slices and garlic cloves with the olive oil in a large roasting pan; season with salt and arrange in a single layer. Arrange the chickens breast-side up on top of the baguette slices; leave a bit of space between the chickens.
  • Roast until the breasts and tops of the legs start browning, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 35 to 50 more minutes.
  • Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens; serve with the roasted garlic and baguette.
  • The garlic cloves will soften during roasting, so you can squeeze them out of their skins onto the toasted bread.

SMOKY SPANISH CHICKEN RECIPE



Smoky Spanish Chicken Recipe image

Say no to old-fashioned with our Smoky Spanish Chicken Recipe! In 40 minutes, this Spanish chicken recipe yields four servings of creamy, garlicky chicken.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 large onion, slivered
2 cloves garlic, minced
1 Tbsp. flour
2 tsp. smoked paprika
1 cup fat-free reduced-sodium chicken broth
1/2 cup canned crushed tomatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. chopped fresh chives

Steps:

  • Heat half the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Remove from skillet.
  • Heat remaining oil in skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and paprika; cook and stir 1 min. Add broth and tomatoes. Return chicken to skillet; cover. Simmer 15 min. or until chicken is done (165ºF).
  • Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in chives.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 390 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 3 g, Protein 20 g

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