Chicken Barcelona with Food Processor
Elevate weeknight dinners with this vibrant and flavorful Chicken Barcelona, made effortlessly with the help of a food processor. Juicy, golden-seared chicken thighs are nestled in a rich, smoky sauce made from red bell pepper, garlic, onion, and aromatic spices like smoked paprika and cumin. A splash of white wine and a simmer in savory chicken stock deepen the dish's Mediterranean-inspired flavors, while fresh parsley adds the perfect finishing touch. Ready in just 50 minutes, this dish blends prep-time efficiency with restaurant-quality results. Pair it with crusty bread, fluffy rice, or creamy potatoes to soak up the luscious sauce for a meal your family won’t forget. Perfect for those seeking easy chicken recipes, Spanish-inspired flavors, or uses for their food processor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 2 tablespoons Olive oil
- 1 large Red bell pepper
- 3 pieces Garlic cloves
- 1 medium Yellow onion
- 1 cup Tomatoes (canned, diced)
- 2 teaspoons Paprika (preferably smoked)
- 1 teaspoon Ground cumin
- 0.5 cup White wine
- 1 cup Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Start by setting up your food processor with its chopping blade.
Add the red bell pepper, garlic cloves, and yellow onion, all roughly chopped, to the food processor. Pulse 5-6 times or until the mixture is finely chopped but not pureed.
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Pat the chicken thighs dry with a paper towel, then season both sides with salt and black pepper.
Place the chicken thighs in the hot skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, add the processed vegetable mixture and sauté for 5 minutes, stirring frequently, until softened and fragrant.
Stir in the paprika and cumin, cooking for an additional 1 minute to toast the spices.
Pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits. Let the wine reduce by half, about 2-3 minutes.
Add the canned diced tomatoes and chicken stock, stirring to combine. Bring the mixture to a simmer.
Return the chicken thighs and any accumulated juices to the skillet, nestling them into the sauce.
Lower the heat to maintain a gentle simmer, cover the skillet, and cook for 20-25 minutes, or until the chicken is tender and cooked through.
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread, rice, or potatoes for a complete meal.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.4 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
