Spanish Chicken

This is the Spanish Chicken recipe.

  • Prep: 15 min - 20 min
  • Cooking: 30 min - 40 min
Yields 6 servings
spanish chicken

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 12 chicken thighs skin removed
  • Salt and pepper to taste
  • 1 red bell pepper seeded and cut into thin strips
  • green bell pepper seeded and cut into thin strips
  • 1 onion chopped
  • 4 large fresh plum tomatoes coarsely chopped
  • 4 garlic cloves minced
  • 1 cup (250 mL) 35 % cream
  • 1/2 cup (125 mL) chicken stock
  • 2 tsp (10 mL) paprika
  • 1/2 tsp (2 mL) saffron threads crumbled
  • 1/4 tsp (1 mL) hot chili Flakes
  • 1 bay leaf
  • 1/3 cup (80 mL) pimento stuffed green olives

Preparation

Heat oil in large skillet over medium heat. Sprinkle chicken with salt and pepper; cook chicken until golden all over (chicken should not be cooked through).

Add peppers, onion, tomatoes and garlic to pan; cook 5 min. Stir in cream, chicken stock, paprika, saffron, chili flakes and bay leaf; boil until slightly thickened, about 5 min.

Add chicken and olives to skillet; simmer uncovered about 20 min until chicken is cooked through. Remove chicken to a platter; cover loosely with foil. Boil sauce, stirring occasionally, about 10 min until thickened slightly. Return chicken to saucepan and heat through.

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Nutritional information

Per serving
Energy: 360 Calories
Protein: 27 g
Carbohydrate: 24 g
Fibre: 2 g
Sodium: 281 mg

Top 5 Nutrients

(% DV*)
Calcium: 5 % / 56 mg
Niacin: 55 %
Vitamin A: 33 %
Vitamin C: 94 %
Zinc: 32 %