Spanish Style Sweet and Sour Chicken

Discover the vibrant flavors of Spain with this Spanish Style Sweet and Sour Chicken recipe! Tender, bite-sized chicken thighs are pan-seared to golden perfection and simmered in a luscious sauce made from sweet smoked paprika, tangy sherry vinegar, rich tomato paste, and a touch of honey for the perfect balance of sweet and savory. Sautéed onions, red bell peppers, and garlic add a delightful depth of flavor, while a cornstarch slurry creates a velvety texture to coat every bite. This one-pan wonder is quick and easy, taking just 45 minutes from start to finish, and is served over fluffy white rice for a hearty, satisfying meal. Garnished with fresh parsley for a burst of color and freshness, this recipe is a must-try for lovers of Spanish-inspired cuisine. Perfect for weeknight dinners or a cozy weekend feast, this dish highlights the best of Mediterranean ingredients while offering an approachable take on sweet and sour chicken.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 600 grams boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon sweet smoked paprika
• 0.5 teaspoon ground cumin
• 2 tablespoons tomato paste
• 2 tablespoons sherry vinegar
• 2 tablespoons honey
• 250 milliliters low-sodium chicken stock
• 1.5 teaspoons cornstarch
• 2 tablespoons water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 500 grams cooked white rice (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with half the salt and black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the chicken and cook for 5-7 minutes until golden brown on all sides. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, red bell pepper, and minced garlic for 3-4 minutes until softened and fragrant.

Step 4

Stir in the sweet smoked paprika, ground cumin, and tomato paste. Cook for another 1-2 minutes to toast the spices and bring out their flavor.

Step 5

Deglaze the pan with the sherry vinegar, stirring well to scrape up any browned bits. Add the honey and chicken stock. Stir to combine.

Step 6

Return the chicken to the pan, lower the heat to medium-low, and simmer for 10-12 minutes, allowing the chicken to cook through and the flavors to meld.

Step 7

In a small bowl, mix the cornstarch with the water to create a slurry. Stir the slurry into the pan and cook for 2-3 minutes, or until the sauce thickens to your desired consistency.

Step 8

Taste the sauce and adjust seasoning with the remaining salt and black pepper if needed.

Step 9

Garnish with fresh chopped parsley and serve over cooked white rice.

Nutrition Facts

Serving size	(1790.4g)

Amount per serving	% Daily Value*
Calories	2583.5

Total Fat 111.1g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 750mg	0%
Sodium 3082.9mg	0%
Total Carbohydrate 212.0g	0%
Dietary Fiber 9.4g	0%
Total Sugars 48.7g
Protein 176.3g	0%

Vitamin D 42IU	0%
Calcium 247.4mg	0%
Iron 16.1mg	0%
Potassium 2617.6mg	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: 39.2%

Protein: 27.6%

Carbs: 33.2%