Name: Viva Madrid Spanish Chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 8 bone-in chicken thighs, skin-on; 2 tablespoons olive oil; 2 onions, thinly sliced; 2 red bell peppers, thinly sliced; 2 green bell peppers, thinly sliced; 4 cloves garlic, minced; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 cup dry sherry; 1 cup chicken broth; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Enjoy the taste of Spain with this delicious and flavorful Spanish Chicken dish. Made with tender chicken thighs, smoky paprika, peppers, onions, and a touch of sherry, this dish is a tribute to the culinary heritage of Madrid. The chicken is marinated in a vibrant mixture of spices before being seared to perfection and braised in a rich sauce. Serve it with crusty bread and a glass of Rioja wine for a truly authentic Spanish experience.

Ingredients

8 bone-in chicken thighs, skin-on
2 tablespoons olive oil
2 onions, thinly sliced
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
4 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup dry sherry
1 cup chicken broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions

In a large bowl, combine the smoked paprika, dried oregano, ground cumin, minced garlic, salt, and pepper. Add the chicken thighs to the bowl and toss to coat them evenly with the spice mixture. Let the chicken marinate for at least 30 minutes.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for about 5 minutes until browned. Flip the chicken and cook for another 5 minutes to brown the other side. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onions and bell peppers. Cook for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute.
Deglaze the skillet by pouring in the dry sherry. Scrape the bottom of the skillet to release any browned bits. Let the sherry simmer for a minute to reduce slightly.
Return the chicken thighs to the skillet and pour in the chicken broth. Bring the mixture to a simmer and cover the skillet. Cook for about 40-45 minutes until the chicken is cooked through and tender.
Remove the lid and let the sauce reduce for an additional 10-15 minutes until it thickens slightly.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread and enjoy!

Interesting Facts

The traditional Spanish method of cooking chicken with peppers and onions is known as 'Pollo a la Madrileña', which translates to Chicken Madrid-style.

Smoked paprika, also known as pimentón, is a commonly used spice in Spanish cuisine and adds a distinct smoky flavor to the dish.

Dry sherry, often used in Spanish cooking, adds depth and complexity to the sauce.

This dish pairs perfectly with a glass of Rioja wine, a red wine from the Rioja region of Spain.