- Recipes
- Smoky Spanish Chicken
Smoky Spanish Chicken

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Servings: 6
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Meal Tags: Dinner
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free
Ingredients
- 1 tbsp oil
- 6 chicken thighs
- 1/2 Spanish onion, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 19-oz can fire-roasted tomatoes
- 4 cups chopped baby spinach
- Salt and pepper to taste
Preparation
Season the chicken with salt and pepper to taste. In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the skillet, skin side down. Cook until the skin is golden and crisp, about 4 to 5 minutes. Flip the chicken over and continue to cook until the remaining side is golden, another 2 to 3 minutes. Remove the chicken from the skillet and set it aside.
Add the onion, yellow bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the garlic and smoked paprika, and cook, stirring, until they become fragrant, about 30 seconds. Stir in the diced tomatoes and baby spinach. Bring the mixture to a simmer and return the chicken to the skillet, skin side up. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 5 to 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.