18 Flavorful Spanish Chicken Recipes Authentic

Craving the vibrant, soul-warming flavors of Spain without leaving your kitchen? These 18 authentic Spanish chicken recipes bring the zest of Iberian spices, the comfort of slow-cooked stews, and the ease of weeknight-friendly dishes straight to your table. From smoky pollo al ajillo to citrusy arroz con pollo, get ready to transform ordinary chicken into unforgettable meals—¡vamos a cocinar!

Spanish Chicken with Chorizo and Potatoes

This one-pan wonder brings the bold flavors of Spain to your weeknight dinner—smoky chorizo, tender chicken, and crispy potatoes roast together for a meal that’s as easy as it is impressive.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (4–5 pieces)
• 8 oz Spanish chorizo, sliced into ½-inch coins
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 400°F. Toss potatoes, onion, garlic, olive oil, smoked paprika, oregano, salt, and pepper in a large roasting pan until evenly coated.
2. Nestle chicken thighs skin-side up and scatter chorizo coins over the potatoes. Roast for 30 minutes.
3. Flip chorizo and stir potatoes (leave chicken skin-side up). Roast another 15–20 minutes until chicken reaches 165°F and potatoes are crispy.
4. Sprinkle with parsley and serve straight from the pan.

The magic here? The chorizo infuses the potatoes with smoky paprika oil while the chicken stays juicy under its crackling skin—no flipping required.

Tip: For extra crispiness, broil for 2–3 minutes at the end (watch closely!).

One-Pot Spanish Chicken and Rice

This vibrant dish brings the flavors of Spain to your table with minimal cleanup—just sear, simmer, and savor!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 ½ cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• 1 tsp kosher salt
• 2 tbsp olive oil
• ¼ cup chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Pat chicken thighs dry and season with 1 tsp kosher salt. Sear skin-side down for 5–6 minutes until golden. Flip and cook 2 more minutes. Transfer to a plate.
2. In the same pot, sauté onion and bell pepper for 4 minutes. Add garlic, 1 tsp smoked paprika, and ½ tsp turmeric; cook 1 minute until fragrant.
3. Stir in rice, coating it with the spices. Pour in chicken broth and diced tomatoes, scraping up any browned bits. Nestle chicken thighs (skin-side up) into the rice.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes (no peeking!) until rice is tender and liquid is absorbed.
5. Remove from heat; let rest 5 minutes. Garnish with parsley before serving.

The magic here? The rice soaks up all the smoky paprika and golden turmeric while the chicken stays juicy under its crispy skin. Tip: For extra depth, add a pinch of saffron to the broth—it’s the Spanish way!

Spanish Chicken Stew with Olives and Tomatoes

This hearty stew brings sunny Spanish flavors to your table with juicy chicken, briny olives, and sweet tomatoes simmered in a garlicky sauce.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup pitted green olives
• 1/2 cup chicken broth
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Add chicken thighs and sear 4 minutes per side until browned. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook 3 minutes until soft. Stir in 4 garlic cloves, 1 tsp smoked paprika, and 1/2 tsp cumin; cook 30 seconds until fragrant.
3. Pour in diced tomatoes, 1/2 cup olives, 1/2 cup broth, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp pepper. Nestle chicken back into the pot. Simmer uncovered 20 minutes, stirring occasionally.
4. Remove from heat and sprinkle with 2 tbsp parsley. The stew is ready when the chicken shreds easily and the sauce clings to a spoon.

The magic here? The honey balances the olives’ saltiness while the smoked paprika adds a whisper of campfire depth—no fancy techniques required.

Tip: Serve with crusty bread to swipe up every last drop of that glossy sauce.

Spanish Garlic Chicken with Sherry Sauce

This garlicky, savory chicken dish is a one-pan wonder—rich with Spanish flavors and a glossy sherry sauce that begs to be sopped up with crusty bread.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 garlic cloves, thinly sliced
• 1/2 cup dry sherry
• 1/2 cup chicken broth
• 1 tbsp chopped fresh parsley
• 1/2 tsp smoked paprika

Instructions

1. Season chicken thighs evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken, skin-side down, and cook 6–7 minutes until golden. Flip and cook 5 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add garlic and cook 1 minute until fragrant but not browned. Pour in 1/2 cup sherry, scraping up browned bits, and simmer 2 minutes.
4. Stir in 1/2 cup chicken broth and 1/2 tsp smoked paprika. Return chicken to the skillet, skin-side up. Simmer uncovered 15 minutes until sauce thickens and chicken reaches 165°F.
5. Sprinkle with 1 tbsp parsley before serving.

The magic here? The sherry reduces into a glossy, umami-packed sauce that clings perfectly to the crispy-skinned chicken.

Tip: For extra depth, use a mix of sweet and dry sherry—just keep the total at 1/2 cup.

Spanish Chicken Paella with Saffron

This vibrant one-pan wonder brings the flavors of Valencia to your table with tender chicken, smoky paprika, and fragrant saffron—no fancy equipment required!

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/4 tsp saffron threads, crushed
• 1 1/2 cups short-grain rice (like Bomba or Arborio)
• 3 cups chicken broth
• 1/2 tsp salt
• 1/2 cup frozen peas
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a 12-inch skillet or paella pan over medium-high. Add chicken and cook 5 minutes, turning occasionally, until browned. Transfer to a plate.
2. In the same pan, sauté onion, bell pepper, and garlic for 3 minutes until softened. Stir in smoked paprika and saffron until fragrant, about 30 seconds.
3. Add rice, stirring to coat in spices. Pour in chicken broth and sprinkle salt, scraping up any browned bits. Nestle chicken into the rice. Bring to a boil, then reduce heat to low. Cover and simmer 15 minutes without stirring.
4. Scatter peas over the paella, cover again, and cook 5 more minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes.
5. Serve with lemon wedges for squeezing over the top.

The magic here? That crispy-bottomed socarrat layer that forms as the rice cooks—a golden prize for patient home cooks!

Tip: For extra depth, swap 1/2 cup broth for dry white wine in step 3.

Spanish Chicken Albondigas in Tomato Sauce

These tender chicken meatballs simmered in a rich tomato sauce are a cozy, flavor-packed twist on a Spanish classic—perfect for weeknights when you crave something hearty but effortless.

Ingredients

• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 large egg, beaten
• 3 cloves garlic, minced (divided)
• 1 tsp smoked paprika
• 1 tsp salt (divided)
• 2 tbsp olive oil (divided)
• 1 small yellow onion, finely diced
• 1 (15 oz) can crushed tomatoes
• 1/2 tsp sugar
• 1/4 cup chopped fresh parsley (plus extra for garnish)

Instructions

1. In a bowl, combine ground chicken, breadcrumbs, egg, half the minced garlic, smoked paprika, and 1/2 tsp salt. Mix gently with hands, then roll into 1-inch meatballs (about 20).
2. Heat 1 tbsp olive oil in a large skillet over medium. Brown meatballs in batches, turning occasionally, for 5 minutes total. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Sauté onion and remaining garlic for 3 minutes until soft. Stir in crushed tomatoes, sugar, and remaining 1/2 tsp salt. Simmer for 5 minutes.
4. Return meatballs to skillet, spooning sauce over them. Cover and simmer on low for 15 minutes until cooked through. Stir in parsley.

The smoky paprika and sweet tomato sauce create a bold yet balanced bite, while the parsley adds a fresh finish. Tip: For extra richness, stir in a splash of heavy cream just before serving.

Spanish Chicken Empanadas with Manchego Cheese

These flaky, golden empanadas are stuffed with tender chicken, smoky paprika, and nutty Manchego cheese—perfect for a handheld meal that feels like a trip to Spain.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup grated Manchego cheese
• 1/2 cup finely diced onion
• 1/4 cup chopped pitted green olives
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet, heat 2 tbsp olive oil over medium. Cook 1/2 cup diced onion until soft, 3–4 minutes. Add shredded chicken, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir 2 minutes, then remove from heat. Fold in 1 cup Manchego cheese and 1/4 cup chopped olives.
3. Place empanada dough discs on a flat surface. Spoon 2–3 tbsp filling onto one half of each disc. Fold dough over, crimp edges with a fork, and transfer to the baking sheet. Brush tops with beaten egg.
4. Bake 20–25 minutes until golden and crisp. Cool 5 minutes before serving.

The Manchego cheese melts into the spiced chicken, creating a rich, gooey center that contrasts beautifully with the crisp crust. Serve with a squeeze of lemon for a bright finish.

Tip: For extra flakiness, chill the filled empanadas for 15 minutes before baking.

Spanish Chicken and Chorizo Skewers

These smoky, garlicky skewers are a tapas-style crowd-pleaser—perfect for grilling season or a quick oven bake when you’re craving bold flavors.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 8 oz Spanish chorizo, sliced into ½-inch coins
• 1 red bell pepper, cut into 1-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper, and 1 tbsp lemon juice. Add the chicken and toss to coat. Marinate for 20 minutes (or up to 2 hours).
2. Thread the chicken, chorizo, and bell pepper onto skewers, alternating ingredients.
3. Grill method: Cook over medium-high heat for 10–12 minutes, turning occasionally, until chicken reaches 165°F. Oven method: Bake at 400°F on a lined sheet pan for 20–22 minutes, flipping halfway.

The chorizo’s smoky fat bastes the chicken as it cooks, creating juicy bites with a punch of paprika and garlic in every bite. Serve with crusty bread to soak up the drippings!

Tip: For extra char, broil skewers for 1–2 minutes after baking.

Spanish Chicken Fricassee with Green Olives

This cozy one-pot dish combines tender chicken with briny olives and a rich, garlicky sauce—perfect for a weeknight dinner that feels special.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup pitted green olives
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and black pepper, then sear for 5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 4 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp cumin; cook for 1 minute until fragrant.
3. Pour in 1/2 cup white wine, scraping up browned bits. Simmer for 2 minutes, then stir in 1 cup chicken broth and 1/2 cup olives.
4. Return chicken to the skillet. Cover, reduce heat to low, and simmer for 20 minutes until chicken is cooked through.
5. Stir in 1 tbsp lemon juice and 1/4 cup parsley. Adjust salt and pepper to taste.

The olives add a bright, tangy punch to the smoky paprika sauce, while the wine keeps the chicken irresistibly juicy. Tip: Serve over mashed potatoes or crusty bread to soak up every drop of the flavorful sauce!

Spanish Chicken and Shrimp Casserole

This hearty one-pan wonder brings the flavors of Spain to your table with juicy chicken, plump shrimp, and smoky paprika—perfect for a cozy weeknight dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, add onion and bell pepper. Cook for 4 minutes until softened, then stir in 3 minced garlic cloves and cook for 30 seconds.
3. Pour in diced tomatoes, 1 cup chicken broth, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then return chicken to the skillet.
4. Cover and bake for 20 minutes. Uncover, add shrimp, and bake 5 more minutes until shrimp are pink and opaque.
5. Garnish with 1/4 cup parsley before serving.

The magic here? The shrimp cooks in the rich tomato broth, soaking up all the smoky paprika goodness without overcooking.

Tip: Serve with crusty bread to mop up every last drop of that flavorful sauce!

Spanish Chicken with Roasted Red Peppers

This one-pan wonder brings bold Spanish flavors to your weeknight dinner with minimal fuss—juicy chicken, smoky peppers, and a garlicky pan sauce that begs for crusty bread.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp ground black pepper
• 1 (12 oz) jar roasted red peppers, drained and sliced into strips
• 4 garlic cloves, thinly sliced
• ½ cup dry white wine (like Sauvignon Blanc)
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Pat chicken dry with paper towels. Rub with 1 tbsp olive oil, then sprinkle evenly with 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
2. Heat a large ovenproof skillet over medium-high. Add chicken skin-side down; cook 5–6 minutes until golden. Flip and cook 2 minutes more. Transfer to a plate.
3. Add roasted red peppers and garlic to the skillet; cook 1 minute, stirring. Pour in ½ cup white wine, scraping up browned bits. Nestle chicken back in, skin-side up.
4. Bake at 400°F for 20 minutes until chicken reaches 165°F internally. Sprinkle with 1 tbsp parsley before serving.

The magic here? The peppers melt into the wine sauce, creating a silky-sweet base that clings to every bite of crispy-skinned chicken.

Tip: For extra depth, add a pinch of saffron to the wine as it simmers.

Spanish Chicken and Lentil Soup

This hearty, flavor-packed soup is like a warm hug in a bowl—tender chicken, earthy lentils, and smoky paprika come together for a meal that’s both comforting and vibrant.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried brown lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 bay leaf
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add chicken thighs and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same pot, add onion and carrots. Cook for 4 minutes until softened. Stir in garlic, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Add lentils, chicken broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.
4. Return the chicken to the pot and simmer uncovered for 10 more minutes, or until lentils are tender and chicken is cooked through. Discard the bay leaf.
5. Garnish with fresh parsley before serving.

The smoky paprika and cumin give this soup a deep, Spanish-inspired flavor, while the lentils keep it satisfying without feeling heavy. Tip: For extra richness, stir in a splash of sherry vinegar just before serving.

Spanish Chicken with Saffron and Almonds

This golden-hued dish is a cozy hug of Spanish flavors—tender chicken, warm saffron, and crunchy almonds come together in one irresistible skillet.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1/4 cup sliced almonds
• 1/2 tsp saffron threads, lightly crushed
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Pat chicken dry and season with 1/2 tsp salt. Cook skin-side down for 6–8 minutes until deeply golden. Flip and cook 3 minutes more, then transfer to a plate.
2. Reduce heat to medium. Add onion and cook for 4 minutes until softened. Stir in 3 minced garlic cloves and 1 tsp smoked paprika; cook 30 seconds until fragrant.
3. Pour in 1/2 cup white wine, scraping up any browned bits. Simmer 2 minutes, then add 1/2 cup broth and 1/2 tsp saffron. Return chicken to the skillet, skin-side up. Cover and simmer 20 minutes.
4. Uncover, sprinkle with 1/4 cup sliced almonds, and cook 5 more minutes until sauce thickens slightly. Garnish with 2 tbsp parsley.

The saffron infuses every bite with floral warmth, while the almonds add a buttery crunch—no fancy techniques needed for this restaurant-worthy meal.

Tip: Toast the almonds in a dry pan for 2 minutes before adding for extra nutty depth.

Spanish Chicken and Potato Tortilla

This hearty Spanish tortilla is a comforting one-pan wonder—packed with tender chicken, golden potatoes, and just the right amount of smoky paprika.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 1 small yellow onion, thinly sliced
• 6 large eggs, beaten
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium heat. Add the chicken, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–6 minutes until browned, then transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Layer the potatoes and onion, cooking for 12–15 minutes, stirring occasionally, until tender and lightly golden.
3. Return the chicken to the skillet, spreading evenly. Pour the beaten eggs over the mixture, shaking the pan gently to distribute. Reduce heat to low, cover, and cook for 8–10 minutes until the edges are set.
4. Carefully flip the tortilla: Slide it onto a plate, invert the skillet over the plate, and flip the whole thing back into the pan. Cook uncovered for 3–4 more minutes until fully set.
5. Slide onto a cutting board, sprinkle with parsley (if using), and slice into wedges.

The magic here? That double-cooked technique gives you a custardy center with crispy edges—just like in Barcelona’s tapas bars.

Tip: Let it rest for 5 minutes before slicing—it holds together better and tastes even richer!

Spanish Chicken with Piquillo Peppers

This vibrant one-pan dish brings the smoky sweetness of Spanish piquillo peppers to tender chicken thighs—perfect for a weeknight dinner with a touch of Mediterranean flair.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup jarred piquillo peppers, drained and sliced
• 3 garlic cloves, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 tbsp honey
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels. Heat olive oil in a large ovenproof skillet over medium-high. Season chicken with smoked paprika, kosher salt, and black pepper. Cook skin-side down for 6–8 minutes until golden and crisp. Flip and cook 2 minutes more, then transfer to a plate.
2. Add piquillo peppers and garlic to the skillet; sauté 1 minute until fragrant. Pour in white wine and honey, scraping up browned bits. Simmer 2 minutes until slightly reduced.
3. Return chicken to the skillet skin-side up, nestling into the sauce. Transfer to the oven and bake uncovered for 20 minutes until chicken reaches 165°F internally.
4. Sprinkle with parsley before serving. The peppers melt into a jammy sauce that balances the smoky paprika—drizzle it over mashed potatoes or crusty bread.

Tip: For extra depth, add a pinch of saffron to the wine sauce.

Spanish Chicken and Rice Stuffed Peppers

These vibrant stuffed peppers are packed with savory Spanish flavors—think smoky paprika, tender chicken, and fluffy rice—all baked into a sweet bell pepper bowl.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Place peppers cut-side-up in a baking dish and lightly drizzle with 1/2 tbsp olive oil. Bake for 10 minutes to soften slightly.
2. Meanwhile, heat remaining 1/2 tbsp olive oil in a skillet over medium heat. Add ground chicken, onion, and garlic; cook for 5–6 minutes until chicken is no longer pink.
3. Stir in cooked rice, diced tomatoes, smoked paprika, cumin, salt, and black pepper. Cook for 2 minutes, then remove from heat.
4. Divide filling evenly among peppers, top with Monterey Jack cheese, and bake for 20–25 minutes until cheese is bubbly and peppers are tender.
5. Garnish with cilantro before serving.

The smoky paprika and melty cheese create a cozy contrast with the sweet peppers—perfect for a weeknight dinner that feels special.

Tip: For extra flavor, swap the Monterey Jack with Manchego cheese!

Spanish Chicken with Garlic and Paprika

This one-pan wonder delivers smoky paprika and golden garlic flavors with minimal fuss—perfect for busy weeknights when you crave something bold.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1.5 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1/4 tsp black pepper
• 8 garlic cloves, peeled and smashed
• 2 tbsp olive oil
• 1/4 cup dry white wine (or chicken broth)
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken dry with paper towels. Rub with 1.5 tsp salt, 1 tsp smoked paprika, 1/2 tsp sweet paprika, and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken skin-side down; cook 6–8 minutes until deeply golden. Flip and cook 4 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add 8 garlic cloves; sauté 1 minute until fragrant. Pour in 1/4 cup white wine, scraping up browned bits. Simmer 1 minute.
4. Return chicken to skillet skin-side up. Cover and simmer 15 minutes until chicken reaches 165°F. Drizzle with 1 tbsp lemon juice; sprinkle with 2 tbsp parsley.

The magic here? Smashing—not mincing—the garlic lets it caramelize into jammy sweetness without burning. Serve with crusty bread to swipe up the smoky pan sauce.

Tip: For extra crisp skin, broil the cooked chicken for 2 minutes before adding parsley.

Spanish Chicken and Chickpea Stew

This hearty one-pot stew brings the cozy flavors of Spain to your kitchen with tender chicken, smoky paprika, and creamy chickpeas—perfect for a weeknight dinner that feels special.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 cups chicken broth
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs and sear for 4 minutes per side until golden. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic and red bell pepper, cooking for 2 more minutes.
3. Stir in 1.5 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, toasting the spices for 30 seconds until fragrant.
4. Pour in chicken broth and diced tomatoes, scraping up any browned bits. Add chickpeas and return chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until chicken is tender.
5. Garnish with fresh parsley before serving.

The magic here? Smoky paprika melds with the rich broth, while chickpeas add just the right bite—no fancy techniques required.

Tip: Serve with crusty bread to soak up every drop of that flavorful sauce!

Conclusion

With these 18 flavorful Spanish chicken recipes, you can bring the vibrant tastes of Spain right to your kitchen! Whether you’re craving smoky paprika, zesty citrus, or rich garlic notes, there’s something here for every home cook. Don’t forget to try your favorites, leave a comment about what you loved, and share this roundup on Pinterest to spread the delicious inspiration. ¡Buen provecho!