Spanish Paprika Chicken
Infused with the bold, smoky flavors of Spain, Spanish Paprika Chicken is a one-pan wonder that's both comforting and vibrant. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a rich, aromatic sauce made with a blend of sweet Spanish and smoked paprika, fresh herbs, citrusy lemon juice, and tender red bell peppers. This dish delivers a perfect balance of warmth and zest, while its 40-minute cook time makes it an ideal choice for weeknight dinners or small gatherings. Serve this flavor-packed chicken over rice, with crusty bread to mop up the velvety sauce, or alongside roasted potatoes for a truly satisfying meal. With its easy preparation and authentic Spanish flair, this recipe is certain to become a household favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 teaspoons sweet Spanish paprika
- 1 teaspoon smoked paprika
- 4 cloves garlic cloves, minced
- 1 teaspoon rosemary (fresh, minced)
- 1 teaspoon thyme (fresh, minced)
- 2 tablespoons lemon juice
- 1 cup chicken stock
- 2 pieces red bell peppers, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (fresh, chopped)
Instructions
Pat the chicken thighs dry with a paper towel and season them with salt and black pepper on both sides.
In a large skillet or sauté pan, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet. Sear for 4–5 minutes until the skin is golden and crispy. Flip and cook the other side for an additional 3–4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, taking care not to let it burn.
Stir in the sweet paprika and smoked paprika, followed by the fresh rosemary and thyme. Cook for 1 minute to release their flavors.
Deglaze the skillet by adding the lemon juice and scraping up any brown bits from the bottom of the pan.
Add the chicken stock and sliced red bell peppers to the skillet, stirring to combine.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Reduce the heat to low and cover the skillet with a lid.
Simmer the chicken for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The sauce should slightly thicken during this time.
Remove the lid and allow the chicken to cook for an additional 3–5 minutes to let the sauce reduce, if desired.
Garnish with freshly chopped parsley and serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.7 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2702 mg | 57% | |
*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.
