Best Spanish Paprika Chicken Recipes

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES

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

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.

SPANISH CHICKEN WITH CRISPY PAPRIKA POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes onto a large baking tray. Mix 1 tbsp oil with the paprika, 2 tsp balsamic vinegar and seasoning, then pour over the potatoes and toss together. Bake in the oven for 10 mins while you prepare the chicken.
• Mix the peppers with the cheese and seasoning. Open out the chicken thighs and spoon some of the cheese mixture into the centre of each. Pull the sides of the chicken together to seal in the filling, then put each thigh, seam-side-down, on individual squares of foil. Top each thigh with 2-3 overlapping slices of chorizo, then wrap in the foil.
• Put the chicken parcels on top of the potatoes and return to the oven for 30 mins until the thighs are cooked and the potatoes are crispy. When the chicken is cooked, mix the remaining 1 tbsp oil and 2 tsp balsamic, and drizzle over the mixed salad leaves. Serve the chicken with the paprika potatoes and salad.