Delightful…Spanish Style Chicken

Yes, I love chicken recipes…so I just keep them rolling. This delightful Spanish Style Chicken recipe came from Martha Stewart Living magazine and is one of my favorites. It has a tangy and interesting taste from the very first bite. I love it because this recipe mixes the seasoning of paprika with green olives and sweet marinated bell peppers….and all I can say is “Wow”! For the kids I serve it over brown rice but since I’m sticking to my goals of a Paleo diet, I personally skip the brown rice in my dish! Guess what? I didn’t miss the rice! Soon I’m feeling the need to put all my favorite chicken recipes in one easy to use e-book: Ali in the Valley’s Top 25 Chicken Recipes. If you have a great chicken recipe you’d like to send to me, please do!

Be Thankful!

Ali in the Valley

Photo by: Ali




Spanish Style Chicken

Simple and Elegant Spanish-Style Chicken


  1. 1 whole chicken (3 1/2 to 4 pounds, cut into 10 pieces ( I used thighs))

  2. Coarse salt

  3. 1/2 teaspoon sweet paprika

  4. 1 tablespoon extra-virgin olive oil (plus more as needed)

  5. 6 cloves garlic (minced (about 2 tablespoons))

  6. 1 heaping tablespoon tomato paste

  7. 1/3 cup sherry vinegar

  8. 2 cups chicken broth

  9. 6 jarred marinated piquillo peppers (cut into strips (about 2/3 cup))

  10. 1/2 cup green olives

  11. 2 tablespoons chopped fresh flat-leaf parsley leaves (for garnish)


  1. Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.

  2. Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.

  3. Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.

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