SPANISH RECIPES WITH CHICKEN RECIPES
SLOW COOKER SPANISH CHICKEN RECIPE | BBC GOOD FOOD
This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Total Time 6 hours 35 minutes
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
- Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.
- Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
- Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
- Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.
Nutrition Facts : Calories 447 calories, FatContent 27 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.9 milligram of sodium
SPANISH CHICKEN RECIPE | BBC GOOD FOOD
For maximum flavour and minimum washing up, try this tasty one-pot
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.
- Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.
Nutrition Facts : Calories 701 calories, FatContent 51 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 53 grams protein, SodiumContent 0.84 milligram of sodium
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CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
- Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
- Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
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SPANISH CHICKEN RECIPE | BBC GOOD FOOD
For maximum flavour and minimum washing up, try this tasty one-pot
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Spanish
Calories 701 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Spanish
Calories 701 calories per serving
- Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.
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Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Spanish
Calories 438 calories per serving
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Spanish
Calories 438 calories per serving
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I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like my humble, great-value expression of one.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
- Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
- Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
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