Spanish Chicken Bake Recipe
User Reviews
5
Spanish Chicken Bake Recipe
Description
The Spanish Chicken Bake Recipe combines hearty pieces of bone-in chicken thighs with thin slices of spicy Spanish chorizo, sweet red bell peppers, onion rings, kale leaves, and briny pimiento-stuffed Manzanilla olives. These ingredients are seasoned with smoked Spanish paprika, salt, pepper, and fresh rosemary, then cooked first on the stove to soften the vegetables and wilt the kale. The chicken is nestled into the vegetable mix, seasoned, and baked at a high temperature. This roasting method allows the chicken skin to crisp while the interior remains juicy, and it gives the vegetables a tender texture with some caramelized edges.
Manzanilla olives add characteristic briny notes, contrasting nicely with the warmth of chorizo and paprika. The kale's presence adds a slightly bitter, hearty green texture that softens while retaining its shape. The recipe advises placing some kale on top during baking to get crispy leaves. This dish offers a balanced combination of rich meat, smoky sausage, and flavorful vegetables suitable for a comforting dinner.
Serve this chicken bake directly from the skillet to preserve its juices and crispy edges, pairing well with crusty bread or a moderate starch side to absorb the flavorful pan juices. The recipe offers a practical one-pan preparation bringing together characteristic ingredients from Spanish cuisine.
Ingredients
- 2 cups manzanilla olive divided, pimiento stuffed, from Spain
- 1 tablespoon olive oil
- 5 ounces spanish chorizo thinly sliced
- 4 cloves garlic smashed
- 2 bell pepper thinly slices, red
- 1 medium Spanish onion sliced
- 1 prig rosemary
- 2 cups kale packed, torn leaves
- 8 chicken thigh bone-in
- 1 tablespoon paprika Spanish
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees. Coarsely chop 1 ½ cups of the Manzanilla Olives from Spain.
- Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the 1 ½ cups of chopped Manzanilla Olives from Spain, the chorizo, garlic, red peppers, onion, and rosemary and cook just until the veggies begin to soften, about 5 minutes. Add the kale to the skillet and let it wilt.
- Add the chicken thighs to the skillet, nestling them between the veggies. Sprinkle the top of the chicken with the Spanish paprika, salt, and pepper.
- Put the skillet into your oven and cook for 40 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Sprinkle the remaining ½ cup of Manzanilla Olives from Spain around the skillet and serve right away.
Notes
- Ensure some kale is placed on top before baking to develop crispy edges that add texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 528kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 48g | 96% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 216mg | 72% |
| Sodium | 2255mg | 94% |
| Potassium | 911mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 6514IU | 130% |
| Vitamin C | 119mg | 132% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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