Spanish Paprika Chicken

Infused with the bold, smoky flavors of Spain, Spanish Paprika Chicken is a one-pan wonder that's both comforting and vibrant. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a rich, aromatic sauce made with a blend of sweet Spanish and smoked paprika, fresh herbs, citrusy lemon juice, and tender red bell peppers. This dish delivers a perfect balance of warmth and zest, while its 40-minute cook time makes it an ideal choice for weeknight dinners or small gatherings. Serve this flavor-packed chicken over rice, with crusty bread to mop up the velvety sauce, or alongside roasted potatoes for a truly satisfying meal. With its easy preparation and authentic Spanish flair, this recipe is certain to become a household favorite.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 2 teaspoons sweet Spanish paprika
• 1 teaspoon smoked paprika
• 4 cloves garlic cloves, minced
• 1 teaspoon rosemary (fresh, minced)
• 1 teaspoon thyme (fresh, minced)
• 2 tablespoons lemon juice
• 1 cup chicken stock
• 2 pieces red bell peppers, sliced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley (fresh, chopped)

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season them with salt and black pepper on both sides.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium-high heat.

Step 3

Place the chicken thighs skin-side down in the skillet. Sear for 4–5 minutes until the skin is golden and crispy. Flip and cook the other side for an additional 3–4 minutes. Remove the chicken from the skillet and set aside.

Step 4

Reduce the heat to medium, and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, taking care not to let it burn.

Step 5

Stir in the sweet paprika and smoked paprika, followed by the fresh rosemary and thyme. Cook for 1 minute to release their flavors.

Step 6

Deglaze the skillet by adding the lemon juice and scraping up any brown bits from the bottom of the pan.

Step 7

Add the chicken stock and sliced red bell peppers to the skillet, stirring to combine.

Step 8

Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Reduce the heat to low and cover the skillet with a lid.

Step 9

Simmer the chicken for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The sauce should slightly thicken during this time.

Step 10

Remove the lid and allow the chicken to cook for an additional 3–5 minutes to let the sauce reduce, if desired.

Step 11

Garnish with freshly chopped parsley and serve hot with crusty bread, rice, or roasted potatoes.

Nutrition Facts

Serving size	(1687.6g)

Amount per serving	% Daily Value*
Calories	2377.7

Total Fat 173.1g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 750.3mg	0%
Sodium 3247.0mg	0%
Total Carbohydrate 32.5g	0%
Dietary Fiber 10.6g	0%
Total Sugars 16.7g
Protein 180.6g	0%

Vitamin D 0IU	0%
Calcium 208.1mg	0%
Iron 13.5mg	0%
Potassium 2702.0mg	0%

*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.

Source of Calories

Fat: 64.6%

Protein: 30.0%

Carbs: 5.4%