24 Delectable Spanish Chicken Recipes for a Flavorful Feast

Welcome to a culinary journey through Spain’s vibrant flavors! Whether you’re craving quick weeknight dinners, cozy comfort food, or festive dishes for gatherings, these 24 Spanish chicken recipes promise to transform your meals into memorable feasts. From smoky paellas to zesty tapas, there’s something here to delight every palate. Ready to spice up your cooking routine? Let’s dive into these mouthwatering creations that bring the taste of Spain right to your kitchen!

Spanish Chicken and Chorizo Paella

Perfect for feeding a crowd, this Spanish chicken and chorizo paella comes together in one pan with bold, smoky flavors. Paella delivers that satisfying socarrat crust on the bottom that everyone fights over. You’ll have dinner ready in under an hour with minimal cleanup.

Ingredients

• 2 tbsp extra virgin olive oil – my go-to for that fruity Spanish flavor
• 1 lb chicken thighs, cut into 1-inch pieces – bone-in adds more flavor but boneless works too
• 4 oz Spanish chorizo, sliced ¼-inch thick – I prefer the cured, hard variety for better texture
• 1 medium yellow onion, finely diced – don’t rush this, proper dicing ensures even cooking
• 3 cloves garlic, minced – fresh only, the jarred stuff just doesn’t compare
• 1½ cups short-grain rice – Bomba rice is traditional and absorbs liquid beautifully
• 1 tsp smoked paprika – this is essential for that authentic smoky depth
• 4 cups chicken broth, heated – warm broth prevents the rice from cooling the pan
• 1 pinch saffron threads – crush them between your fingers to release maximum flavor
• 1 cup frozen peas – no need to thaw, they cook perfectly during the final steam
• 1 lemon, cut into wedges – for squeezing over at the end, it brightens everything up

Instructions

1. Heat olive oil in a 12-inch paella pan or large skillet over medium-high heat until shimmering.
2. Add chicken pieces and cook for 6-8 minutes until golden brown on all sides.
3. Push chicken to the edges and add chorizo slices, cooking for 2 minutes until they release their red oil.
4. Add diced onion and cook for 4-5 minutes until translucent and softened.
5. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
6. Add rice and smoked paprika, stirring constantly for 1 minute to toast the rice.
7. Pour in all the warm chicken broth and add the crushed saffron threads.
8. Bring to a boil, then immediately reduce heat to low and simmer uncovered for 18 minutes.
9. Scatter frozen peas evenly over the top without stirring.
10. Increase heat to medium-high for the final 2 minutes to create the socarrat crust.
11. Remove from heat and let rest for 5 minutes covered with a clean kitchen towel.
12. Arrange lemon wedges around the edges for serving.

Just beneath that golden rice layer lies the prized socarrat—a crispy, caramelized crust that provides wonderful textural contrast. Juicy chicken and spicy chorizo mingle with the saffron-infused rice for a truly authentic Spanish experience. Serve it family-style right from the pan with extra lemon wedges for squeezing over each portion.

Traditional Arroz con Pollo

Zesty and satisfying, this traditional arroz con pollo brings vibrant Latin flavors to your weeknight table. The golden rice absorbs all the savory chicken juices while the sofrito base creates incredible depth. You’ll love how the peas and olives add pops of color and briny contrast.

Ingredients

– 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
– 2 cups long-grain white rice (I always rinse mine to prevent gummy texture)
– 1 large yellow onion, diced (sweet onions work beautifully here)
– 1 green bell pepper, diced
– 4 cloves garlic, minced (fresh is essential for that aromatic punch)
– 1 cup tomato sauce (I prefer the canned Spanish-style for authentic flavor)
– 4 cups chicken broth (homemade if you have it, but boxed works fine)
– 1/2 cup green olives with pimientos (the briny saltiness is non-negotiable)
– 1/2 cup frozen peas (they add such a nice pop of color)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1 bay leaf
– 1/4 cup fresh cilantro, chopped (reserve some for garnish)

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for another 4-5 minutes until browned on the second side.
5. Transfer chicken to a plate, leaving the rendered fat in the pot.
6. Add diced onion and bell pepper to the pot and cook for 5-7 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add rinsed rice to the pot and toast for 2 minutes, stirring constantly.
9. Pour in tomato sauce, chicken broth, cumin, oregano, and bay leaf.
10. Bring mixture to a boil, then reduce heat to low and cover tightly.
11. Simmer for 15 minutes until rice has absorbed most of the liquid.
12. Nestle the browned chicken thighs into the rice mixture.
13. Cover and continue cooking for another 15 minutes.
14. Remove from heat and let rest, covered, for 10 minutes.
15. Stir in green olives, frozen peas, and chopped cilantro.
16. Fluff rice gently with a fork to incorporate all ingredients.

Just cooked arroz con pollo should have distinct, tender rice grains that aren’t mushy. The chicken will be fall-off-the-bone tender while the olives and peas provide bright contrast. Serve it family-style straight from the pot with extra cilantro sprinkled over the top.

Spanish-Style Garlic Chicken

Bold flavors define this Spanish-style garlic chicken. It comes together quickly for a satisfying weeknight meal. You’ll love the aromatic garlic and paprika notes throughout.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I prefer thighs for their juiciness)
– 8 garlic cloves, thinly sliced (fresh garlic makes all the difference)
– 1/4 cup extra virgin olive oil (my go-to for authentic Spanish flavor)
– 1 tbsp smoked paprika (the secret to that signature color and smokiness)
– 1/2 cup dry white wine (a crisp Sauvignon Blanc works perfectly)
– 1/2 cup chicken broth (low-sodium lets you control the salt level)
– 1 tsp salt (I use fine sea salt for even distribution)
– 1/2 tsp black pepper (freshly cracked adds better flavor)
– 2 tbsp fresh parsley, chopped (adds a bright finish at the end)

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs in the hot oil, making sure not to overcrowd the pan.
5. Cook chicken for 5-6 minutes until deeply golden brown on the first side.
6. Flip chicken and cook for another 4-5 minutes until browned on the second side.
7. Remove chicken from skillet and set aside on a clean plate.
8. Reduce heat to medium-low and add sliced garlic to the same skillet.
9. Cook garlic for 1-2 minutes until fragrant but not browned.
10. Stir in smoked paprika and cook for 30 seconds to bloom the spices.
11. Pour in white wine, scraping up any browned bits from the bottom of the pan.
12. Simmer wine for 2 minutes until reduced by half.
13. Add chicken broth and bring the sauce to a gentle simmer.
14. Return chicken thighs to the skillet, nestling them into the sauce.
15. Cover skillet and simmer for 8-10 minutes until chicken reaches 165°F internally.
16. Remove from heat and stir in chopped parsley.

The chicken emerges incredibly tender with a rich, garlicky sauce that clings perfectly. Serve it over rice to soak up every bit of the flavorful liquid, or with crusty bread for dipping. The smoky paprika and white wine create a complex flavor that tastes like it took hours to develop.

Saffron-Infused Spanish Chicken Stew

Hearthy and aromatic, this saffron-infused Spanish chicken stew brings warmth to any table. Using simple ingredients creates complex flavors that develop beautifully during cooking. This one-pot meal delivers comfort with minimal effort.

Ingredients

– 2 lbs chicken thighs (bone-in for maximum flavor)
– 1 large yellow onion, diced (I prefer sweet varieties)
– 4 garlic cloves, minced (fresh is essential here)
– 1 red bell pepper, sliced (adds nice color contrast)
– 1 cup dry white wine (something you’d drink)
– 2 cups chicken broth (homemade if you have it)
– 1 pinch saffron threads (worth the splurge)
– 1 tsp smoked paprika (my secret weapon)
– 2 tbsp extra virgin olive oil (my go-to for cooking)
– 1 bay leaf (remove before serving)
– Salt to season properly

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Season both sides generously with salt.
3. Heat olive oil in a heavy Dutch oven over medium-high heat.
4. Place chicken skin-side down and cook for 6 minutes until golden brown.
5. Flip chicken and cook for 4 more minutes.
6. Remove chicken and set aside on a plate.
7. Add diced onion to the same pot and cook for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add sliced bell pepper and cook for 3 minutes.
10. Pour in white wine, scraping up all the browned bits from the bottom.
11. Simmer wine for 2 minutes to reduce slightly.
12. Crumble saffron threads between your fingers directly into the pot.
13. Add smoked paprika and stir to combine.
14. Return chicken to the pot, skin-side up.
15. Pour in chicken broth until chicken is nearly submerged.
16. Add bay leaf to the liquid.
17. Bring to a gentle simmer, then reduce heat to low.
18. Cover and cook for 45 minutes until chicken is tender.
19. Remove bay leaf before serving. Unbelievably tender chicken falls off the bone in this richly colored stew. The saffron provides subtle floral notes that complement the smoky paprika perfectly. Serve over crusty bread to soak up every bit of the flavorful broth.

Pollo al Ajillo (Spanish Garlic Chicken)

You’ve probably had chicken a dozen ways, but Spanish garlic chicken—pollo al ajillo—is the one-pan wonder that’ll ruin all others. Yes, it’s that good. Garlicky, juicy, and ready in under 30 minutes, it’s weeknight magic with restaurant flair.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I trim excess fat for cleaner bites)
– 8 garlic cloves, thinly sliced (don’t skimp—this is the star)
– 1/2 cup extra virgin olive oil (my go-to for rich flavor)
– 1/4 cup dry white wine (a crisp Sauvignon Blanc works beautifully)
– 1 tsp smoked paprika (adds a subtle smokiness)
– 1/2 tsp red pepper flakes (adjust if you like less heat)
– 1/4 cup fresh parsley, chopped (for a bright finish)
– Salt to season (I use kosher salt for even distribution)

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures a golden sear.
2. Season both sides of the chicken generously with salt and smoked paprika.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in the skillet in a single layer, working in batches if needed to avoid crowding.
5. Sear chicken for 5–6 minutes per side until deeply golden and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a plate.
7. Reduce heat to medium-low and add sliced garlic to the same skillet.
8. Cook garlic for 1–2 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
9. Pour in white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
10. Simmer wine for 2 minutes until slightly reduced and alcohol smell dissipates.
11. Stir in red pepper flakes and cook for 30 seconds to bloom the spice.
12. Return chicken to the skillet, spooning sauce over each piece.
13. Simmer together for 2 minutes to let flavors meld.
14. Turn off heat and stir in fresh parsley.
15. Let rest for 3 minutes before serving to allow juices to redistribute.

For maximum garlic punch, serve this straight from the skillet with crusty bread to soak up the oil. The chicken stays incredibly tender, while the sauce—spicy, smoky, and rich—clings to every bite. Try it over saffron rice or with roasted potatoes for a full Spanish-inspired meal.

Spanish Roast Chicken with Lemon and Oregano

Every home cook needs a reliable roast chicken recipe in their arsenal. This Spanish-inspired version delivers crispy skin and juicy meat with minimal effort. Expect bright lemon notes balanced by earthy oregano.

Ingredients

• 1 whole chicken (3-4 lbs) – pat it dry thoroughly for maximum crispiness
• 2 lemons – I prefer organic since we’re using the zest
• 3 tbsp extra virgin olive oil – my go-to for Mediterranean flavors
• 2 tbsp fresh oregano leaves – crush them between your fingers to release more aroma
• 4 garlic cloves – smash them lightly with your knife for better flavor infusion
• 1 tsp kosher salt – coarse grains adhere better to the skin
• ½ tsp black pepper – freshly cracked makes a noticeable difference

Instructions

1. Preheat your oven to 425°F – a hot start ensures crispy skin.
2. Pat the chicken completely dry inside and out with paper towels.
3. Zest one lemon directly over the chicken, then cut both lemons into quarters.
4. Rub the olive oil evenly over the entire surface of the chicken.
5. Sprinkle salt and pepper over all sides, including inside the cavity.
6. Stuff the cavity with lemon quarters, garlic cloves, and half the oregano.
7. Truss the chicken legs together with kitchen twine – this promotes even cooking.
8. Place the chicken breast-side up in a cast iron skillet or roasting pan.
9. Roast at 425°F for 15 minutes to kickstart browning.
10. Reduce oven temperature to 375°F and continue roasting for 45 minutes.
11. Check internal temperature – it should read 165°F in the thickest part of the thigh.
12. Remove from oven and sprinkle remaining fresh oregano over the top.
13. Let the chicken rest on a cutting board for 15 minutes before carving.

Here’s why this method works so well: the skin turns golden and shatteringly crisp while the meat stays incredibly moist. The lemon infuses throughout without becoming bitter, and the oregano provides an earthy backbone. Serve it over garlic-rubbed toast to soak up the incredible pan juices, or shred the leftovers for next-day tacos.

Chicken with Tomato and Almond Sauce

You’ve probably stared down a pack of chicken breasts wondering how to make them exciting. This tomato and almond sauce transforms simple chicken into something rich and memorable. It’s a weeknight hero with restaurant-level depth.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts (I slice them thin for faster cooking)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (sweet varieties work best here)
– 3 garlic cloves, minced (fresh is key—no jarred stuff)
– 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted add a nice smokiness)
– 1/2 cup raw almonds (toasted first for maximum flavor)
– 1/2 cup chicken broth (low-sodium lets you control the salt)
– 1 tsp smoked paprika (it gives a subtle warmth)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly cracked, always)
– 2 tbsp fresh parsley, chopped (for a bright finish)

Instructions

1. Pat the chicken breasts completely dry with paper towels.
2. Slice the chicken breasts horizontally into 1/2-inch thick cutlets.
3. Season both sides of the chicken evenly with the salt and black pepper.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the chicken cutlets in a single layer, working in batches if needed to avoid crowding.
6. Cook the chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a clean plate and cover loosely with foil.
8. Reduce the skillet heat to medium and add the diced onion.
9. Sauté the onion for 5 minutes, stirring occasionally, until softened and translucent.
10. Add the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
11. Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the pan bottom.
12. Stir in the raw almonds, then bring the sauce to a steady simmer.
13. Reduce heat to low, cover the skillet, and let the sauce simmer for 10 minutes to meld flavors.
14. Carefully transfer the sauce mixture to a blender and blend on high for 1 minute until completely smooth.
15. Return the smooth sauce to the skillet and bring it back to a gentle simmer over low heat.
16. Add the cooked chicken back to the skillet, spooning sauce over each piece.
17. Heat for 2-3 minutes until the chicken is warmed through.
18. Stir in the fresh parsley just before serving.

Creamy from the almonds and tangy from the tomatoes, this sauce clings beautifully to the tender chicken. Serve it over a bed of fluffy couscous to soak up every last drop, or with crusty bread for dipping. The subtle smokiness makes it feel far more complex than the effort required.

Catalan-Style Chicken with Apricots

Unexpectedly simple yet deeply flavorful, this Catalan-style chicken transforms basic ingredients into something extraordinary. Using dried apricots creates a sweet-savory balance that makes this dish feel both rustic and sophisticated. You’ll be amazed how these humble components come together in such a memorable way.

Ingredients

– 2 lbs chicken thighs, bone-in and skin-on (the crispy skin is worth it)
– 1 cup dried apricots, roughly chopped (I prefer the Turkish variety for their softer texture)
– 1 large yellow onion, thinly sliced (sweet onions work beautifully here)
– 4 garlic cloves, minced (fresh is always better than jarred)
– 1 cup dry white wine (a crisp Sauvignon Blanc is my go-to)
– 2 tbsp extra virgin olive oil (the good stuff makes a difference)
– 1 tsp smoked paprika (this adds that essential Spanish character)
– 1 bay leaf (don’t skip it – it adds subtle depth)
– 1/2 cup chicken broth (low-sodium lets you control the salt)
– Fresh parsley for garnish (flat-leaf has more flavor than curly)

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Place chicken thighs skin-side down in the hot oil, working in batches to avoid crowding the pan.
4. Cook chicken for 6-8 minutes until skin is golden brown and crispy, resisting the urge to move them.
5. Flip chicken and cook for 3 more minutes, then transfer to a plate.
6. Reduce heat to medium and add sliced onions to the same pot, scraping up any browned bits.
7. Cook onions for 8-10 minutes until softened and beginning to caramelize, stirring occasionally.
8. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant.
9. Pour in white wine, using a wooden spoon to deglaze the pot completely.
10. Simmer wine for 2 minutes to reduce slightly and cook off the alcohol.
11. Add chopped apricots, bay leaf, and chicken broth to the pot.
12. Return chicken thighs to the pot, nestling them into the liquid and apricots.
13. Bring to a gentle simmer, then cover and reduce heat to low.
14. Cook for 35-40 minutes until chicken is tender and reaches 165°F internally.
15. Remove bay leaf and discard.
16. Garnish with fresh parsley before serving.

Lusciously tender chicken falls off the bone while the apricots melt into a sweet-savory sauce that clings perfectly to each bite. The crispy skin provides satisfying texture against the soft fruit and onions. Serve this over creamy polenta or with crusty bread to soak up every drop of the incredible sauce.

Spanish Chicken with Peppers and Onions

Just discovered this Spanish chicken recipe last month, and it’s become a weekly staple. Juicy chicken thighs simmer with sweet peppers and onions in a garlicky paprika sauce. Perfect for busy weeknights when you want something flavorful without the fuss.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I prefer thighs for their richer flavor)
– 2 tbsp extra virgin olive oil (my go-to for Mediterranean dishes)
– 1 large yellow onion, thinly sliced
– 2 bell peppers (one red, one yellow for color), sliced into strips
– 4 garlic cloves, minced (fresh garlic makes all the difference)
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1/2 cup chicken broth
– 1 tbsp sherry vinegar
– Salt and freshly ground black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken thighs and cook for 5-6 minutes until deeply golden brown on one side.
4. Flip chicken and cook for another 4-5 minutes until browned on the second side, then transfer to a plate.
5. Reduce heat to medium and add sliced onions to the same skillet, scraping up any browned bits from the bottom.
6. Cook onions for 4 minutes, stirring occasionally, until they begin to soften.
7. Add bell peppers and cook for another 4 minutes until peppers start to wilt.
8. Stir in minced garlic, smoked paprika, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
9. Pour in chicken broth and sherry vinegar, using a wooden spoon to deglaze the pan completely.
10. Return chicken thighs to the skillet, nestling them into the pepper-onion mixture.
11. Reduce heat to low, cover the skillet, and simmer for 15 minutes until chicken reaches 165°F internally.
12. Uncover and cook for 2-3 more minutes to slightly thicken the sauce.
Chicken becomes incredibly tender after simmering in the flavorful sauce, while peppers and onions soften into sweet, silky strands. Consider serving over creamy polenta or with crusty bread to soak up every bit of the smoky paprika-infused juices.

Classic Spanish Chicken Empanadas

Kicking off with a Spanish classic that never disappoints, these chicken empanadas deliver flaky pastry wrapped around savory filling. Perfect for gatherings or meal prep, they’re surprisingly straightforward to make at home. Let’s get straight to the recipe.

Ingredients

– 2 cups all-purpose flour (I like to sift mine for extra lightness)
– 1/2 cup cold unsalted butter, cubed (keep it chilled until the last second)
– 1/4 cup ice water (just enough to bring the dough together)
– 1 large egg, beaten (room temp helps it brush on smoothly)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 small yellow onion, finely diced (sweet varieties work best here)
– 2 garlic cloves, minced (freshly crushed packs more punch)
– 1 lb cooked chicken breast, shredded (rotisserie chicken saves time)
– 1 tsp smoked paprika (adds that authentic Spanish warmth)
– 1/2 tsp ground cumin (toasted first for deeper flavor)
– Salt and black pepper (I use a generous pinch of each)

Instructions

1. Combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl.
2. Cut in 1/2 cup cold, cubed unsalted butter using a pastry cutter until pea-sized crumbs form.
3. Gradually add 1/4 cup ice water, mixing just until the dough comes together.
4. Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
5. Heat 1 tablespoon extra virgin olive oil in a skillet over medium heat.
6. Sauté 1 small diced yellow onion for 5 minutes until translucent.
7. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Stir in 1 pound shredded cooked chicken, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and salt and black pepper to taste.
9. Cook for 3 minutes, then remove from heat and let cool completely.
10. Roll out the chilled dough to 1/8-inch thickness on a floured surface.
11. Cut out 6-inch circles using a bowl or cutter.
12. Place 2 tablespoons of filling in the center of each circle.
13. Fold the dough over the filling and crimp the edges with a fork to seal.
14. Brush each empanada with 1 beaten large egg.
15. Bake at 375°F for 20–25 minutes until golden brown and crisp.
16. Let cool for 5 minutes before serving.
Making these ahead? Freeze unbaked empanadas on a tray before transferring to bags. Munch on these warm from the oven—the crust shatters delicately, revealing a smoky, spiced chicken interior. Serve with a zesty lime crema or simply enjoy them solo; they’re satisfying either way.

Chicken Escabeche with Paprika

Just when you think you’ve tried every chicken dish, this Spanish-inspired escabeche with smoky paprika changes the game. Juicy chicken gets marinated, then pan-seared before bathing in a tangy vinegar sauce that makes it perfect for meal prep or weeknight dinners.

Ingredients

– 1.5 lbs chicken thighs (bone-in adds more flavor, but boneless works too)
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 large yellow onion, thinly sliced (sweet varieties work best here)
– 3 garlic cloves, minced (fresh only—jarred garlic just doesn’t compare)
– 1 red bell pepper, sliced into strips (I like the color contrast)
– 2 tbsp smoked paprika (the star ingredient—don’t skimp on quality)
– 1/2 cup apple cider vinegar (adds nice tang without being too sharp)
– 1 cup chicken broth (low-sodium lets you control the salt)
– 1 bay leaf (remove before serving—it’s just for flavor infusion)
– 1 tsp dried oregano (rub between your palms to release more aroma)

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures proper browning.
2. Season both sides of chicken generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken skin-side down in the hot oil and cook undisturbed for 6 minutes until deeply golden.
5. Flip chicken and cook for another 4 minutes until the other side is browned.
6. Transfer chicken to a plate, keeping the rendered fat in the skillet.
7. Add sliced onion to the hot skillet and cook for 5 minutes, stirring occasionally, until softened.
8. Stir in minced garlic and cook for 30 seconds until fragrant—watch carefully to prevent burning.
9. Add bell pepper strips and cook for 3 minutes until slightly softened.
10. Sprinkle smoked paprika over the vegetables and stir constantly for 1 minute to toast the spices.
11. Pour in apple cider vinegar and scrape up any browned bits from the skillet bottom.
12. Add chicken broth, bay leaf, and dried oregano, stirring to combine.
13. Return chicken to the skillet, nestling it into the vegetable mixture.
14. Bring liquid to a simmer, then reduce heat to low and cover the skillet.
15. Cook for 25 minutes until chicken reaches 165°F internally.
16. Remove skillet from heat and let rest uncovered for 5 minutes before serving.

Leftovers actually improve overnight as the flavors meld together. The chicken stays remarkably tender while the vinegar marinade penetrates deeper. Serve it over rice to soak up the vibrant paprika sauce or shred it for tacos with pickled onions.

Spanish Chicken and Saffron Rice

Aromatic and comforting, this one-pan Spanish chicken with saffron rice delivers big flavor with minimal cleanup. Anytime I want something impressive but easy, this is my go-to dish. The golden rice and tender chicken make it perfect for weeknights or casual entertaining.

Ingredients

– 1.5 lbs chicken thighs (bone-in, skin-on for maximum flavor)
– 1.5 cups long-grain white rice (I always rinse mine to prevent gumminess)
– 1 large yellow onion, diced (sweet varieties work best here)
– 4 cloves garlic, minced (fresh only—the flavor makes all the difference)
– 1 red bell pepper, chopped (adds nice color and sweetness)
– 3 cups chicken broth (low-sodium lets you control the salt)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp smoked paprika (the secret to that authentic Spanish flavor)
– 1/2 tsp saffron threads (crush them between your fingers to release aroma)
– 1/2 cup frozen peas (I keep these on hand for last-minute additions)
– 1 lemon, cut into wedges (fresh squeezed right at the end)
– 1 tsp salt (adjust after tasting since broth varies)
– 1/2 tsp black pepper (freshly ground if possible)

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures crispy skin.
2. Season chicken on both sides with salt and pepper.
3. Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown.
5. Flip chicken and cook for 3 more minutes, then transfer to a plate.
6. Reduce heat to medium and add onion, bell pepper, and garlic to the same skillet.
7. Sauté vegetables for 5 minutes until softened but not browned.
8. Add rice to the skillet and stir constantly for 2 minutes to toast lightly.
9. Stir in smoked paprika and crushed saffron threads until fragrant, about 30 seconds.
10. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
11. Bring mixture to a simmer, then arrange chicken thighs on top of the rice.
12. Cover skillet tightly and transfer to a preheated 375°F oven.
13. Bake for 25 minutes until rice is tender and liquid is absorbed.
14. Remove from oven and let rest covered for 5 minutes—this allows the rice to steam perfectly.
15. Stir in frozen peas and let sit for 2 minutes until peas are warmed through.
16. Squeeze fresh lemon juice over the entire dish just before serving.
Unbelievably tender chicken yields juicy meat that falls off the bone, while the rice develops a slightly crisp bottom layer called socarrat. The saffron lends an earthy elegance that pairs beautifully with the bright lemon finish. Serve it straight from the skillet with extra lemon wedges for squeezing at the table.

Spicy Spanish Chicken in Romesco Sauce

Unbelievably flavorful and surprisingly simple, this Spanish chicken dish brings bold Mediterranean flavors to your weeknight dinner rotation. Using pantry staples like almonds and roasted red peppers, it transforms basic chicken into something extraordinary. The spicy romesco sauce clings perfectly to every piece, creating a meal that feels restaurant-worthy.

Ingredients

– 1.5 lbs chicken thighs (bone-in, skin-on for maximum flavor)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 cup roasted red peppers from a jar (drained well to avoid watery sauce)
– 1/2 cup raw almonds (toasted first for deeper flavor)
– 2 garlic cloves (fresh only – no jarred substitutes)
– 1 tsp smoked paprika (the secret to that authentic Spanish taste)
– 1/2 tsp cayenne pepper (adjustable, but I like it spicy)
– 1/4 cup sherry vinegar (red wine vinegar works in a pinch)
– 1/2 cup chicken broth (low-sodium lets you control the salt)
– 1 tsp salt (I use coarse kosher salt throughout)
– Fresh parsley for garnish (essential for that bright finish)

Instructions

1. Preheat your oven to 375°F and pat chicken thighs completely dry with paper towels.
2. Season both sides of chicken generously with 1 tsp salt, ensuring even coverage.
3. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in the hot oil and cook undisturbed for 6 minutes until golden brown.
5. Flip chicken and cook for 3 more minutes, then transfer to a plate skin-side up.
6. While chicken rests, combine roasted peppers, almonds, garlic, paprika, and cayenne in a blender.
7. Blend on high speed for 45 seconds until completely smooth, scraping down sides once.
8. Pour the blended sauce into the same skillet and cook over medium heat for 2 minutes.
9. Stir in sherry vinegar and chicken broth, scraping up any browned bits from the pan bottom.
10. Return chicken to the skillet, nestling pieces skin-side up in the sauce.
11. Transfer the skillet to the preheated oven and bake for 25 minutes until chicken reaches 165°F internally.
12. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
13. Garnish with chopped fresh parsley just before serving.

Rich and velvety, the romesco sauce coats the tender chicken with smoky, nutty complexity. The crispy skin provides wonderful texture contrast against the smooth sauce. Serve it over creamy polenta or with crusty bread to soak up every last bit of the vibrant red sauce.

Chicken with Spanish Olives and Chilies

Keeping weeknight dinners exciting doesn’t require complicated techniques or hard-to-find ingredients. This chicken dish brings bold Spanish flavors to your table in under an hour, using pantry staples you likely already have.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I prefer thighs for their juiciness)
– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 medium yellow onion, thinly sliced
– 3 garlic cloves, minced (fresh only—jarred lacks punch)
– 1 cup pitted Spanish green olives (the briny kind work best here)
– 2-3 dried chilies de árbol (adjust based on your heat preference)
– 1 tsp smoked paprika
– 1/2 cup chicken broth (low-sodium lets you control salt)
– 1 tbsp fresh lemon juice (bottled just doesn’t compare)
– 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken thighs completely dry with paper towels—this ensures proper browning.
2. Season both sides of chicken generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in skillet and cook undisturbed for 5-6 minutes until deeply golden brown.
5. Flip chicken and cook another 4-5 minutes until other side is browned.
6. Transfer chicken to a plate—it won’t be fully cooked through yet.
7. Reduce heat to medium and add sliced onion to the same skillet.
8. Cook onions, stirring occasionally, for 4 minutes until softened.
9. Add minced garlic and cook 1 minute until fragrant but not browned.
10. Stir in smoked paprika and dried chilies, toasting for 30 seconds.
11. Pour in chicken broth, scraping up all the browned bits from the pan bottom.
12. Return chicken and any accumulated juices to the skillet.
13. Add green olives, distributing them around the chicken.
14. Bring liquid to a simmer, then reduce heat to maintain gentle bubbling.
15. Cover skillet and cook for 15 minutes until chicken reaches 165°F internally.
16. Remove skillet from heat and stir in lemon juice and chopped parsley.
17. Let rest for 3 minutes before serving to allow flavors to meld.

Perfectly cooked chicken stays remarkably moist while absorbing the briny olive and spicy chili flavors. The sauce clings beautifully to rice or crusty bread, making every bite count. For a complete meal, serve alongside roasted potatoes and a simple green salad to balance the dish’s richness.

Spanish Lemon Herb Chicken Skewers

Nothing beats the vibrant flavors of Spanish cuisine on a busy weeknight. Need dinner in under 30 minutes? These lemon herb chicken skewers deliver bold Mediterranean taste with minimal effort. Perfect for grilling season or your trusty indoor grill pan.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I prefer thighs for juiciness, but breasts work too)
– ¼ cup extra virgin olive oil (my go-to for Mediterranean dishes)
– 3 tbsp fresh lemon juice (about 1 large lemon, freshly squeezed tastes brightest)
– 4 garlic cloves, minced (don’t skimp—fresh garlic makes all the difference)
– 1 tbsp smoked paprika (authentic Spanish paprika adds that signature depth)
– 1 tsp dried oregano (rub between your palms to wake up the oils)
– ½ tsp red pepper flakes (adjust if you’re sensitive to heat)
– 1 tsp kosher salt (I always use Diamond Crystal for even seasoning)
– 8-10 wooden skewers (soak them thoroughly to prevent burning)

Instructions

1. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs chicken thighs into 1-inch cubes, trimming excess fat.
3. Whisk together ¼ cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp oregano, ½ tsp red pepper flakes, and 1 tsp salt in a medium bowl.
4. Add chicken cubes to the marinade, tossing until fully coated.
5. Cover the bowl and refrigerate for at least 20 minutes (or up to 4 hours for deeper flavor).
6. Thread marinated chicken evenly onto soaked skewers, leaving small gaps between pieces.
7. Preheat grill or grill pan to medium-high heat (400°F if using an outdoor grill).
8. Grill skewers for 4-5 minutes until grill marks appear and edges turn opaque.
9. Flip skewers using tongs and grill another 4-5 minutes until internal temperature reaches 165°F.
10. Rest skewers on a clean plate for 3 minutes before serving.

Chicken emerges juicy with a smoky, citrus-kissed crust. The paprika provides earthy warmth while lemon keeps it bright. Serve over saffron rice or stuff into warm pita with tzatziki for a complete meal.

Jerez-Style Braised Chicken

Venturing into Spanish comfort food reveals this Jerez-style braised chicken—a one-pot wonder where chicken simmers gently with sherry, tomatoes, and aromatic spices. It’s a forgiving dish that fills your kitchen with warmth and requires little hands-on effort. You’ll love how the flavors meld into something greater than the sum of their parts.

Ingredients

– 2 lbs chicken thighs, bone-in and skin-on for maximum flavor
– 1 cup dry sherry, a good-quality one makes all the difference
– 1 cup crushed tomatoes, I prefer San Marzano for their sweetness
– 1 large yellow onion, thinly sliced to melt into the sauce
– 4 garlic cloves, minced—fresh is non-negotiable here
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 tsp smoked paprika, it adds a subtle smokiness
– 1 bay leaf, remove it before serving
– 1/2 tsp black pepper, freshly ground for better aroma

Instructions

1. Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken skin-side down and sear until golden brown, 6–8 minutes; flip and sear the other side for 4 minutes. Remove chicken and set aside.
4. Tip: Don’t overcrowd the pot—sear in batches if needed to avoid steaming.
5. Reduce heat to medium and add sliced onion to the same pot; cook until softened, about 5 minutes.
6. Add minced garlic and smoked paprika; stir for 1 minute until fragrant.
7. Pour in sherry, scraping the bottom to lift any browned bits—this adds depth to the sauce.
8. Add crushed tomatoes and bay leaf, then return chicken to the pot skin-side up.
9. Bring to a simmer, then cover and reduce heat to low; braise for 45 minutes until chicken is tender.
10. Tip: Keep the lid on tight to trap moisture and prevent the sauce from reducing too much.
11. Uncover and simmer for 10 more minutes to slightly thicken the sauce.
12. Remove bay leaf and skim excess fat from the surface if desired.
13. Tip: Let it rest off heat for 5 minutes before serving to allow flavors to settle.
Keep the chicken succulent and the sauce rich by serving it over creamy polenta or crusty bread to soak up every bit. The tender meat falls off the bone, while the sherry lends a nuanced sweetness that balances the tomatoes. For a fresh twist, top with chopped parsley or a squeeze of lemon right before eating.

Chicken Chilindrón with Red Peppers and Ham

Diving into this Spanish classic feels like a warm hug on a chilly evening. Chicken Chilindrón combines tender poultry with sweet peppers and savory ham in a way that satisfies deeply. You’ll want crusty bread nearby to soak up every last bit of the rich sauce.

Ingredients

• 2 lbs chicken thighs, bone-in for maximum flavor
• 2 large red bell peppers, sliced – I always choose the ripest ones for natural sweetness
• 1 cup diced serrano ham, the good stuff makes all the difference
• 1 large yellow onion, thinly sliced – sweet varieties work beautifully here
• 3 garlic cloves, minced – fresh is non-negotiable in my kitchen
• 1/4 cup extra virgin olive oil, my go-to for Spanish dishes
• 1/2 cup dry white wine, something you’d actually drink
• 1 tsp smoked paprika, the secret weapon for depth
• 1 bay leaf, remove it before serving
• Salt to season generously throughout cooking

Instructions

1. Pat chicken thighs completely dry with paper towels – this ensures proper browning.
2. Season chicken generously with salt on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken skin-side down and cook undisturbed for 6 minutes until golden brown.
5. Flip chicken and cook for 4 more minutes, then transfer to a plate.
6. Add sliced onions to the same pot and cook for 5 minutes until softened.
7. Stir in garlic and cook for 1 minute until fragrant – don’t let it brown.
8. Add red pepper slices and cook for 8 minutes until they begin to soften.
9. Sprinkle smoked paprika over vegetables and stir for 30 seconds to toast the spice.
10. Pour in white wine, scraping up all the browned bits from the bottom of the pot.
11. Simmer wine for 2 minutes until reduced by half.
12. Return chicken to the pot along with any accumulated juices.
13. Add diced serrano ham and bay leaf, nestling everything together.
14. Reduce heat to low, cover, and simmer for 35 minutes until chicken is fork-tender.
15. Remove bay leaf and skim excess fat from the surface if desired.

Nothing beats the way the peppers melt into the sauce while the ham infuses every bite with salty richness. Serve this over creamy polenta or with roasted potatoes to make it a complete meal. The chicken should be so tender it falls cleanly off the bone when you press it with a fork.

Conclusion

Journey through Spain’s vibrant flavors with these 24 chicken recipes! From classic paella to sizzling tapas, there’s a dish to delight every palate. We hope you’ve found inspiration for your next flavorful feast. Try a recipe, leave a comment with your favorite, and share this delicious roundup on Pinterest to spread the Spanish cooking love!