5.0 from 6 votes
Spanish Chicken
Sweet and smoky, this Spanish chicken recipe is the essence of Spain. A perfect balance of fragrance, flavour and colour. Simple to make and the perfect dish anytime.
Prep Time
5 mins
Cook Time
1 hr
Marination
12 hrs
Total Time
13 hrs 5 mins
Servings: 4
Calories: 697 kcal
Course:
Main Course
Cuisine:
Spanish
Ingredients
Marinade
- 8 chicken thighs (bone in, skin on)
- 2 tbsp olive oil
- 1 onion (diced)
- 1 tsp smoked paprika (heaped)
- 1 tsp ground cumin
- 2 garlic cloves (minced)
- 1 bay leaf
- 1 cup fino sherry (dry sherry)
- 1 cup dry white wine
- salt & pepper
Other Ingredients
- ½ cup green olives (pitted)
- 2 tbsp parsley (chopped, for garnish)
Instructions
- Add all the marinade ingredients into a large bag and toss around to ensure all the chicken is coated. Refrigerate for 12-24 hours to marinate.
- Heat an oven to 200ºc/400ºf Tip the chicken and marinade into an ovenproof dish or roasting pan and arrange the skin-side up. Bake for 45 minutes, basting the chicken with the juices every 10 minutes or so. Add a little water if the juices dry up. The pan should stay a little moist.
- Scatter over the olives and bake for a further 15 minutes, again basting once or twice, until the chicken skin is browned.
- Remove from the oven and serve hot, scattered with fresh parsley
Cup of Yum
Notes
- A sour note - Add 1-2 tablespoons of Sherry vinegar to the marinade for a tangier, lightly sour note to the sauce. It's super
- .
- Storage:
- Spice it up - Use spicy Spanish paprika and alongside the olives, add a few whole spicy chillies like Hatch, Serrano or Jalapeño.
- Herbs - alongside the spices, ill often add a small bunch of herbs into the marinade. My go-to's are thyme, oregano, sage and tarragon.
- Vegetables - I recently made my Spanish Chicken with some asparagus spears and fresh garden peas added in the last 10 minutes of baking - to much applause! You can also add artichoke hearts, salad potatoes, beans, cherry tomatoes and bell peppers. Whatever takes your fancy!
- Olives - You can, of course, use any kind of olives you like. Try green olives stuffed with anchovies. OH YES!
- A sour note - Add 1-2 tablespoons of Sherry vinegar to the marinade for a tangier, lightly sour note to the sauce. It's super delicious.
- You can serve the dish direct from the pan simply scattered with parsley and generous amounts of crusty bread to mop up the sauce.
- I'll also serve alongside some other vegetables like asparagus, potatoes, beans or sweet Spanish roasted red peppers. A simple salad will work excellently too.
- Fridge - my Spanish chicken will stay fresh (in an airtight container) for up to a week.
- Freezer - Freeze in portions in airtight containers or freezer bags for 3+ months. Defrost thoroughly before reheating in the oven for 10 minutes. Add a little water to avoid the sauce drying up. You can also microwave to reheat.
Nutrition Information
Calories
697kcal
(35%)
Carbohydrates
8g
(3%)
Protein
38g
(76%)
Fat
47g
(72%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
9g
Monounsaturated Fat
23g
Trans Fat
0.2g
Cholesterol
221mg
(74%)
Sodium
447mg
(19%)
Potassium
633mg
(18%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
666IU
(13%)
Vitamin C
5mg
(6%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 697
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 8g | 3% |
| Protein | 38g | 76% |
| Fat | 47g | 72% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 221mg | 74% |
| Sodium | 447mg | 19% |
| Potassium | 633mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 666IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.