18 Delicious Spanish Chicken Recipes Easy to Make

Vibrant, flavorful, and utterly satisfying, Spanish chicken dishes are a fantastic way to bring a touch of Mediterranean magic to your dinner table. Whether you’re craving something quick and easy for a weeknight meal or a cozy, comfort-food classic to warm up your evening, our roundup of 18 delicious recipes has you covered. Dive in and discover how simple it can be to spice up your cooking routine with these Spanish-inspired delights!

Spanish Garlic Chicken

Whip up a flavorful Spanish Garlic Chicken that’s both aromatic and satisfying. This dish combines tender chicken with a robust garlic sauce, perfect for a hearty meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup extra-virgin olive oil
• 10 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1/2 cup dry white wine
• 1 cup chicken stock, low-sodium
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with sea salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken thighs, skin-side down, for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove chicken and set aside.
5. Reduce heat to medium. Add sliced garlic to the skillet. Sauté for 1 minute until fragrant.
6. Stir in smoked paprika and cook for 30 seconds to release its oils.
7. Pour in white wine, scraping up any browned bits from the skillet. Simmer for 2 minutes.
8. Add chicken stock and bring to a simmer.
9. Return chicken thighs to the skillet, skin-side up. Transfer skillet to the oven.
10. Bake for 25 minutes until chicken is cooked through and sauce has slightly thickened.
11. Sprinkle with fresh parsley before serving.

Tender chicken thighs soak up the garlicky, smoky sauce, creating a dish that’s rich in flavor. Serve over a bed of saffron rice or with crusty bread to mop up the sauce.

Chicken and Chorizo Paella

Unlock the vibrant flavors of Spain with this Chicken and Chorizo Paella, a one-pan wonder that’s as festive as it is flavorful.

Ingredients

• 2 cups Bomba rice
• 4 cups chicken stock, heated to a simmer
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 lb Spanish chorizo, sliced into 1/4-inch rounds
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/4 tsp saffron threads, crushed
• 1/4 cup extra-virgin olive oil
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• Salt, to season

Instructions

1. Heat olive oil in a 12-inch paella pan over medium-high heat until shimmering.
2. Add chicken thighs, season with salt, and sear until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same pan, add chorizo slices and cook until they release their oils and edges crisp, about 2 minutes. Remove and set aside with chicken.
4. Reduce heat to medium. Add onion, garlic, and bell pepper to the pan. Cook until softened, about 5 minutes.
5. Stir in smoked paprika and crushed saffron, cooking until fragrant, about 30 seconds.
6. Add Bomba rice, stirring to coat in the oil and spices, about 1 minute.
7. Pour in simmering chicken stock, stirring once to distribute rice evenly. Do not stir again to develop the socarrat.
8. Arrange chicken and chorizo over the rice. Simmer uncovered for 20 minutes, or until liquid is absorbed and rice is al dente.
9. Scatter peas over the top during the last 5 minutes of cooking.
10. Remove from heat. Cover with a clean towel and let rest for 5 minutes.
11. Serve with lemon wedges on the side for squeezing over.

A perfect paella boasts a crispy bottom layer, tender rice, and a harmonious blend of smoky, spicy, and citrusy notes. For a show-stopping presentation, bring the pan directly to the table.

Spanish Chicken Stew with Olives

Fancy a hearty, flavorful dish that brings the rustic charm of Spain to your table? This Spanish Chicken Stew with Olives is a vibrant, one-pot wonder that’s both simple and sophisticated.

Ingredients

– 2 lbs free-range chicken thighs, skin-on
– 1/4 cup extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, thinly sliced
– 1 tsp smoked paprika
– 1/2 tsp saffron threads, lightly crushed
– 1 cup green olives, pitted
– 2 cups chicken stock, homemade preferred
– 1/2 cup dry white wine
– 1 bay leaf
– Salt, to precise seasoning

Instructions

1. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Season chicken thighs generously with salt and sear, skin-side down, until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 3 minutes, then add garlic and cook until fragrant, 1 minute.
4. Stir in smoked paprika and saffron, toasting lightly to release aromas, about 30 seconds.
5. Deglaze with white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
6. Return chicken to the pot, add olives, chicken stock, and bay leaf. Bring to a simmer.
7. Cover and reduce heat to low, simmering gently until chicken is tender, about 45 minutes.
8. Remove bay leaf, adjust seasoning with salt if necessary, and serve hot.

Golden and succulent, the chicken falls off the bone, infused with the deep flavors of saffron and smoked paprika. Serve with crusty bread to soak up the rich, olive-studded broth for a truly authentic experience.

Chicken in Romesco Sauce

Delightfully rich and smoky, this Chicken in Romesco Sauce brings a Spanish flair to your table with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp extra-virgin olive oil
• 1 cup roasted red peppers, drained
• 1/2 cup blanched almonds
• 2 garlic cloves, minced
• 1 tbsp smoked paprika
• 1/4 cup sherry vinegar
• 1/2 cup stale bread, cubed
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with sea salt and cayenne pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken thighs for 3 minutes per side until golden brown. Remove and set aside.
5. In the same skillet, add almonds, garlic, and bread cubes. Toast for 2 minutes until fragrant.
6. Transfer almond mixture to a blender. Add roasted red peppers, smoked paprika, and sherry vinegar. Blend until smooth.
7. Return sauce to skillet. Nestle chicken thighs into the sauce.
8. Bake for 20 minutes until chicken reaches an internal temperature of 165°F.
9. Let rest for 5 minutes before serving.

Silky sauce clings to tender chicken, offering a smoky depth with a hint of acidity. Serve over roasted potatoes or with crusty bread to soak up every drop.

Spanish Chicken with Lemon and Olives

Whip up a vibrant, flavorful dish that brings the zest of Spain to your table. This Spanish Chicken with Lemon and Olives is a straightforward recipe with bold flavors.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 cup pitted green olives
• 1 lemon, thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 tbsp fresh thyme leaves
• Salt, to season

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and smoked paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken thighs, skin-side down, for 5 minutes until golden brown. Flip and sear for 3 more minutes. Remove and set aside.
5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
6. Deglaze with white wine, scraping up any browned bits. Reduce by half, about 2 minutes.
7. Add chicken stock, olives, lemon slices, and thyme. Bring to a simmer.
8. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes.
9. Remove from oven and let rest for 5 minutes before serving.

Offer this dish with crusty bread to soak up the lemony, briny sauce. The chicken is succulent, with crispy skin and a bright, aromatic sauce.

Chicken and Potato Spanish Tortilla

Spanish tortilla gets a hearty twist with chicken and potatoes. Simple ingredients transform into a comforting meal.

Ingredients

• 2 cups Yukon gold potatoes, thinly sliced
• 1 cup cooked chicken breast, shredded
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Heat olive oil in a 10-inch non-stick skillet over medium heat (350°F).
2. Add potato slices in a single layer, cooking for 5 minutes until slightly golden. Flip and cook for another 5 minutes.
3. Layer shredded chicken over potatoes, distributing evenly.
4. Pour beaten eggs over the chicken and potatoes, ensuring even coverage.
5. Reduce heat to low (250°F), cover, and cook for 10 minutes until edges set.
6. Carefully flip the tortilla using a plate, then slide it back into the skillet to cook the other side for 5 minutes.
7. Sprinkle with sea salt, black pepper, and parsley before serving.

Unbelievably fluffy with a crispy edge, this tortilla shines at brunch. Try it with a dollop of aioli for extra richness.

Spanish Style Chicken with Saffron Rice

Ready to elevate your weeknight dinner? This Spanish Style Chicken with Saffron Rice brings bold flavors to your table with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup basmati rice
• 2 cups chicken stock, heated to 180°F
• 1 large pinch saffron threads
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup dry white wine
• 1 tbsp extra virgin olive oil
• Salt, to season

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and smoked paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
4. In the same skillet, melt clarified butter. Sauté onion and garlic until translucent, about 3 minutes.
5. Add rice, cumin, and saffron. Stir to coat grains, 1 minute.
6. Deglaze with white wine, scraping up browned bits. Cook until wine is absorbed.
7. Pour in hot chicken stock. Bring to a simmer.
8. Nestle chicken thighs into rice. Cover skillet and transfer to oven. Bake for 25 minutes.
9. Remove from oven. Let rest covered for 5 minutes.

Lusciously tender chicken meets aromatic saffron rice in this dish. Serve with a sprinkle of fresh parsley for a pop of color.

Chicken and Bell Pepper Spanish Skillet

Unleash the vibrant flavors of Spain with this simple yet robust dish, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

– 2 tbsp extra-virgin olive oil – 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces – 1 large red bell pepper, thinly sliced – 1 large yellow bell pepper, thinly sliced – 1 tsp smoked paprika – 1/2 tsp ground cumin – 1/4 tsp saffron threads, lightly crushed – 1/2 cup dry white wine – 1/2 cup chicken stock – Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering. 2. Add chicken pieces, seasoning lightly with salt, and sear until golden brown, about 3 minutes per side. 3. Remove chicken from skillet and set aside. 4. In the same skillet, add sliced bell peppers, cooking until slightly softened, about 4 minutes. 5. Stir in smoked paprika, cumin, and saffron, cooking for 1 minute until fragrant. 6. Pour in white wine, scraping up any browned bits from the bottom of the skillet. 7. Add chicken stock and return chicken to the skillet, reducing heat to medium. 8. Simmer uncovered for 10 minutes, or until chicken is cooked through and sauce has slightly thickened. 9. Season with additional salt if needed before serving. Flaky, tender chicken paired with sweet bell peppers in a richly spiced sauce makes this dish a standout. Serve over a bed of saffron rice or with crusty bread to soak up every last drop of the flavorful sauce.

Spanish Chicken with Sherry Vinegar Sauce

Elevate your weeknight dinner with this Spanish-inspired dish that combines tender chicken with a tangy sherry vinegar sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp extra-virgin olive oil
• 1/2 cup dry sherry
• 2 tbsp sherry vinegar
• 1/2 cup chicken stock, low-sodium
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with sea salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
5. Reduce heat to medium. Add minced garlic and smoked paprika to the skillet. Sauté for 30 seconds until fragrant.
6. Deglaze the skillet with dry sherry, scraping up any browned bits. Simmer until reduced by half, about 2 minutes.
7. Stir in sherry vinegar and chicken stock. Bring to a simmer.
8. Return chicken thighs to the skillet, skin-side up. Transfer to the oven and bake for 20 minutes, or until chicken reaches an internal temperature of 165°F.
9. Remove skillet from oven. Transfer chicken to a plate.
10. Place skillet over medium heat. Whisk in unsalted butter until sauce is glossy and slightly thickened.
11. Sprinkle with fresh parsley before serving.

Bold flavors and a crispy skin contrast beautifully with the velvety sauce. Serve over a bed of creamy polenta or with crusty bread to soak up every drop.

Chicken and Mushroom Spanish Rice

Kickstart your culinary adventure with this hearty Chicken and Mushroom Spanish Rice, a dish that marries robust flavors with simple techniques.

Ingredients

• 1.5 cups long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, crushed
• 2.5 cups chicken stock, heated
• 1/2 cup dry white wine
• 1/4 cup flat-leaf parsley, finely chopped
• Salt, to season

Instructions

1. Heat olive oil in a large, deep skillet over medium-high heat until shimmering.
2. Add chicken pieces, season with salt, and sear until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add mushrooms and onion. Cook until mushrooms release their moisture and onion is translucent, about 5 minutes.
4. Stir in garlic, smoked paprika, and saffron. Cook until fragrant, about 30 seconds.
5. Add rice, stirring to coat with the oil and spices, for 2 minutes.
6. Pour in white wine, scraping up any browned bits from the bottom of the skillet, and cook until liquid is nearly evaporated.
7. Return chicken to the skillet. Add heated chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat. Let stand, covered, for 5 minutes. Fluff rice with a fork, then stir in parsley.

Delight in the dish’s smoky aroma and tender chicken, perfectly complemented by the earthy mushrooms and fluffy rice. Serve with a side of grilled vegetables for a complete meal.

Spanish Chicken with Almonds

Here’s a dish that combines simplicity with depth of flavor, perfect for a weeknight dinner that feels special. Spanish Chicken with Almonds brings together tender poultry and crunchy nuts in a harmonious blend.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup raw Marcona almonds
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, lightly crushed
• 1 cup low-sodium chicken stock
• 2 garlic cloves, thinly sliced
• 1 tbsp sherry vinegar
• 1/4 cup flat-leaf parsley, finely chopped
• Sea salt, to season

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with sea salt and smoked paprika.
3. Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add garlic and almonds. Toast until fragrant, about 2 minutes.
5. Deglaze the skillet with sherry vinegar, scraping up any browned bits.
6. Add chicken stock and saffron, stirring to combine.
7. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F.
8. Garnish with chopped parsley before serving.

Expect crispy skin giving way to juicy meat, with almonds adding a nutty crunch. Serve over a bed of saffron rice to soak up the flavorful sauce.

Chicken and Spinach Spanish Empanadas

Absolutely, these Chicken and Spinach Spanish Empanadas are a game-changer for your dinner rotation. Packed with flavor and easy to make, they’re perfect for any night of the week.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp salt
• 1 tbsp olive oil
• 1 cup chicken breast, cooked and shredded
• 1 cup fresh spinach, finely chopped
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large bowl, combine sifted flour and salt. Add chilled, cubed butter and blend until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Tip: Overworking the dough will make it tough.
3. Wrap dough in plastic and refrigerate for 30 minutes to relax the gluten.
4. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
5. Add shredded chicken, spinach, smoked paprika, and cumin. Cook until spinach wilts, about 2 minutes. Remove from heat and let cool.
6. Preheat oven to 375°F. Line a baking sheet with parchment paper.
7. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
8. Spoon filling onto one half of each circle, leaving a 1/2-inch border. Brush edges with beaten egg, fold over, and crimp with a fork to seal.
9. Place empanadas on prepared baking sheet. Brush tops with remaining egg wash.
10. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
11. Let cool for 5 minutes before serving. Tip: Serve with a side of spicy aioli for an extra kick.

Golden and flaky, these empanadas offer a delightful contrast between the crispy crust and the savory filling. Pair them with a crisp salad for a complete meal, or enjoy as a hearty snack on the go.

Spanish Chicken with Piquillo Peppers

This Spanish Chicken with Piquillo Peppers brings a vibrant, smoky flavor to your table with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp extra-virgin olive oil
• 1 cup piquillo peppers, drained and sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• Salt, to season

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Place chicken thighs skin-side down in the skillet. Cook until skin is golden brown, about 5 minutes.
5. Flip chicken thighs and cook for an additional 3 minutes. Remove from skillet and set aside.
6. In the same skillet, add minced garlic and smoked paprika. Sauté for 30 seconds until fragrant.
7. Add sliced piquillo peppers, white wine, and chicken stock. Bring to a simmer.
8. Return chicken thighs to the skillet, skin-side up. Transfer skillet to the preheated oven.
9. Bake for 25 minutes, or until chicken reaches an internal temperature of 165°F.
10. Remove from oven and let rest for 5 minutes before serving.

Opt for serving this dish over a bed of saffron rice to soak up the flavorful sauce. The chicken emerges juicy with a crispy skin, while the peppers offer a sweet, smoky contrast.

Chicken and Artichoke Spanish Casserole

Rustic yet refined, this Chicken and Artichoke Spanish Casserole brings bold flavors to your table with minimal fuss.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup heavy cream
• 1/4 cup dry white wine
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp saffron threads, crushed
• 1/2 cup grated Manchego cheese
• 1/4 cup finely chopped parsley
• 2 garlic cloves, minced
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Preheat oven to 375°F.
2. Heat clarified butter in a skillet over medium heat until shimmering.
3. Add minced garlic, sauté until fragrant, about 30 seconds.
4. Stir in shredded chicken and artichoke hearts, cook for 2 minutes.
5. Pour in white wine, simmer until reduced by half, approximately 3 minutes.
6. Add heavy cream, smoked paprika, and saffron, stir to combine.
7. Transfer mixture to a casserole dish, top with Manchego cheese.
8. Bake for 20 minutes, or until cheese is golden and bubbly.
9. Garnish with chopped parsley before serving.

Velvety cream melds with smoky paprika and saffron, creating a rich tapestry of flavors. Serve alongside crusty bread to soak up every last bit of sauce.

Spanish Chicken with Green Olives and Capers

Just when you thought chicken couldn’t get any more exciting, this Spanish-inspired dish proves otherwise. Combining briny green olives and capers, it’s a flavor-packed meal that’s surprisingly simple to make.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup pitted green olives, halved
• 2 tbsp capers, drained
• 1/4 cup extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 garlic cloves, thinly sliced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with sea salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
5. Reduce heat to medium. Add garlic, smoked paprika, and cumin to the skillet. Cook until fragrant, about 30 seconds.
6. Pour in white wine and chicken stock, scraping up any browned bits from the bottom of the skillet.
7. Return chicken to the skillet, skin-side up. Scatter olives and capers around the chicken.
8. Transfer skillet to the oven. Bake until chicken is cooked through, about 25 minutes.
9. Remove from oven. Let rest for 5 minutes before serving.

Velvety chicken thighs contrast beautifully with the sharpness of olives and capers. Serve over a bed of saffron rice for an extra touch of Spanish flair.

Chicken and Tomato Spanish Gazpacho

Bold flavors and fresh ingredients define this Chicken and Tomato Spanish Gazpacho. Perfect for a summer day, it’s a chilled soup that’s both refreshing and satisfying.

Ingredients

– 2 cups ripe tomatoes, peeled and diced
– 1 cup cooked chicken breast, shredded
– 1/2 cup cucumber, peeled and finely chopped
– 1/4 cup red bell pepper, finely diced
– 2 tbsp extra-virgin olive oil
– 1 tbsp sherry vinegar
– 1 garlic clove, minced
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1 cup ice water

Instructions

1. In a large blender, combine the diced tomatoes, shredded chicken, chopped cucumber, and diced red bell pepper.
2. Add the extra-virgin olive oil, sherry vinegar, minced garlic, sea salt, and black pepper to the blender.
3. Blend on high speed for 1 minute, or until the mixture is smooth.
4. Gradually add the ice water while blending, until the gazpacho reaches your desired consistency.
5. Taste and adjust seasoning with additional salt and pepper if necessary.
6. Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld.
7. Before serving, give the gazpacho a quick stir and adjust the consistency with a little more ice water if needed.

Smooth and velvety, this gazpacho boasts a bright acidity from the sherry vinegar and a rich depth from the olive oil. Serve it in chilled bowls with a drizzle of olive oil and a sprinkle of diced cucumber for added crunch.

Spanish Chicken with Smoked Paprika

Elevate your weeknight dinner with this smoky, savory Spanish Chicken with Smoked Paprika. It’s a simple dish that packs a punch of flavor, perfect for those who appreciate bold spices.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 garlic cloves, minced
• 1/2 cup chicken stock, low-sodium
• 1 tbsp sherry vinegar
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs evenly with smoked paprika, cumin, salt, and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Tip: Do not overcrowd the skillet to ensure a proper sear.
5. Remove chicken from skillet and set aside on a plate.
6. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
7. Pour in chicken stock and sherry vinegar, scraping up any browned bits from the bottom of the skillet.
8. Return chicken to the skillet, skin-side up, and transfer to the preheated oven.
9. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F. Tip: Use a meat thermometer for accuracy.
10. Sprinkle with fresh parsley before serving. Tip: Let the chicken rest for 5 minutes after baking for juicier meat.

Vibrant and aromatic, this dish boasts a crispy skin and tender meat, with a sauce that’s rich and slightly tangy. Serve it over a bed of saffron rice or with crusty bread to soak up the delicious juices.

Chicken and Lentil Spanish Soup

Just when you thought comfort food couldn’t get any better, this Chicken and Lentil Spanish Soup proves otherwise. Packed with flavor and nutrients, it’s a hearty choice for any season.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, trimmed and cubed
• 1 cup dried green lentils, rinsed
• 4 cups chicken stock, low-sodium
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 bay leaf
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add cubed chicken thighs, browning on all sides, about 5 minutes. Tip: Ensure the pot is not overcrowded to allow proper browning.
5. Mix in rinsed green lentils, chicken stock, smoked paprika, ground cumin, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender. Tip: Skim off any foam that forms on the surface for a clearer soup.
7. Season with salt and freshly ground black pepper precisely to taste. Tip: Adjust seasoning gradually, tasting as you go.
8. Remove bay leaf and stir in chopped parsley before serving.

Filled with tender chicken and perfectly cooked lentils, this soup offers a satisfying texture and a smoky depth of flavor. Serve with a crusty bread for dipping or top with a dollop of sour cream for extra richness.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Spanish Chicken Recipes offers just that—easy-to-make dishes bursting with flavor. Whether you’re craving something smoky, spicy, or savory, there’s a recipe here for you. We’d love to hear which ones become your favorites, so don’t forget to leave a comment and share this article on Pinterest to spread the joy of Spanish cooking!