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Smoky Spanish Chicken | Mouth watering Recipe Spanish style
Smoky Spanish Chicken | It is a heavenly and tasty dish that combines delicate, succulent chicken with the lively flavors of Spain. The utilization of smoked paprika, which confers a particular flavor profile, adds to this dish's intense, smoky flavor.
The marinade of flavors, garlic, olive oil, and smoked paprika gives the chicken a rich, smoky flavor by permitting the flavors to enter the meat. From that point forward, it is barbecued or cooked flawlessly, bringing about a delicious inside and a wonderfully scorched outside.
The dish is consistently given various reinforcements, such as stewed potatoes, grilled vegetables, or another plate of leafy greens. The lively side dishes and smoky chicken make an amicable flavor balance that will leave your taste buds wanting more.
Smoked Spanish Chicken is a group-satisfying choice that is certain to dazzle, whether you're arranging a relaxed evening gathering, a patio grill, or simply a flavorful weeknight dinner. It is a champion dish that will ship you to the bright roads of Spain with each chomp thanks to its engaging smell, strong flavors, and delicate surface.
Ingredients
- 3 teaspoons smoked paprika
- 1 half teaspoon of salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
- 4 chicken thighs, bone-in
- 1 1/2 cups quartered baby Portobello mushrooms
- 1 can (14 1/2 ounces) untrained fire-roasted diced tomatoes
- Mix the first 4 ingredients in a bowl
- Rub it over chicken
- Heat a large skillet over medium-high heat. Place the chicken, skin side down, in the pan. Cook until browned on both sides, about 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon of the pan drippings.
- Sauté mushrooms and 1/2 cup green onions in drippings until soft, about 1-2 minutes. Mix in the tomatoes. Bring it to a boil with the chicken. Reduce heat to low and cover for 10–12 minutes, or until a thermometer inserted into the chicken reads 170°. Finish with the remaining green onions.
Tips for this Recipe
- Smoked paprika is prepared by drying chilies over wood flames, giving it a deep, Smokey flavor.
- Serve with a starchy side like couscous or rice to take advantage of the rich sauce.
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