Pollo Espanol (Spanish Chicken) Recipe

Name: Pollo Espanol (Spanish Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken thighs; 1 lb chorizo sausage, uncooked and cut into 1 inch chunks; 4 sweet peppers, green and yellow diced in 1 inch pieces; 1 large tomatoes or 3 canned tomatoes, coursely chopped; 2 medium onions, diced into 1 inch pieces; 1/2 1/2 lb chard leaves (washed, dried, stripped of stems and torn into bite-sized pieces) or 1/2 lb spinach leaves (washed, dried, stripped of stems and torn into bite-sized pieces); 1 tablespoon sweet paprika or 1 tablespoon smoked paprika, more to taste; 4 large garlic cloves, minced; 1 teaspoon ground coriander; 1/4 cup extra virgin olive oil; 1 cup dry red wine; salt and freshly ground black pepper; lemon wedge (optional)

Servings: persons

3 lbs chicken thighs
1 lb chorizo sausage, uncooked and cut into 1 inch chunks
4 sweet peppers, green and yellow diced in 1 inch pieces
1 large tomatoes or 3 canned tomatoes, coursely chopped
2 medium onions, diced into 1 inch pieces
1/2 1/2 lb chard leaves (washed, dried, stripped of stems and torn into bite-sized pieces) or 1/2 lb spinach leaves (washed, dried, stripped of stems and torn into bite-sized pieces)
1 tablespoon sweet paprika or 1 tablespoon smoked paprika, more to taste
4 large garlic cloves, minced
1 teaspoon ground coriander
1/4 cup extra virgin olive oil
1 cup dry red wine
salt and freshly ground black pepper
lemon wedge (optional)

1
Preheat oven to 400u00b0F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
2
Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
3
Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
4
Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs chicken thighs, 1 lb chorizo sausage, uncooked and cut into 1 inch chunks, 4 sweet peppers, green and yellow diced in 1 inch pieces, 1 large tomatoes or 3 canned tomatoes, coursely chopped, and more.

Yes, Pollo Espanol (Spanish Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pollo Espanol (Spanish Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions