Spanish Style Sweet and Sour Chicken
Discover the vibrant flavors of Spain with this Spanish Style Sweet and Sour Chicken recipe! Tender, bite-sized chicken thighs are pan-seared to golden perfection and simmered in a luscious sauce made from sweet smoked paprika, tangy sherry vinegar, rich tomato paste, and a touch of honey for the perfect balance of sweet and savory. Sautéed onions, red bell peppers, and garlic add a delightful depth of flavor, while a cornstarch slurry creates a velvety texture to coat every bite. This one-pan wonder is quick and easy, taking just 45 minutes from start to finish, and is served over fluffy white rice for a hearty, satisfying meal. Garnished with fresh parsley for a burst of color and freshness, this recipe is a must-try for lovers of Spanish-inspired cuisine. Perfect for weeknight dinners or a cozy weekend feast, this dish highlights the best of Mediterranean ingredients while offering an approachable take on sweet and sour chicken.
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Recipe Information
Ingredients
- 600 grams boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon sweet smoked paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar
- 2 tablespoons honey
- 250 milliliters low-sodium chicken stock
- 1.5 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 500 grams cooked white rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season with half the salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the chicken and cook for 5-7 minutes until golden brown on all sides. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, red bell pepper, and minced garlic for 3-4 minutes until softened and fragrant.
Stir in the sweet smoked paprika, ground cumin, and tomato paste. Cook for another 1-2 minutes to toast the spices and bring out their flavor.
Deglaze the pan with the sherry vinegar, stirring well to scrape up any browned bits. Add the honey and chicken stock. Stir to combine.
Return the chicken to the pan, lower the heat to medium-low, and simmer for 10-12 minutes, allowing the chicken to cook through and the flavors to meld.
In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the pan and cook for 2-3 minutes, or until the sauce thickens to your desired consistency.
Taste the sauce and adjust seasoning with the remaining salt and black pepper if needed.
Garnish with fresh chopped parsley and serve over cooked white rice.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 48.7 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 247 mg | 19% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2618 mg | 56% | |
*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.
