This bold and savory Spanish style chicken will surely become a fast family favorite. Keep the pasta or make it Whole30 and gluten-free with my swaps. Either way, you’re going to love it!
Bringing back memories…
Tasting this smokey-herbed chicken was like being transported back to Madrid; my 22 year old self people watching in the Plaza Mayor with a glass of sangria in hand. I don’t know about you, but any meal that can make me feel 23 years younger is a winner in my book!
It could have something to do with using the gorgeous paprika that my mother brought back from her latest trip to Spain ;). In any case, this international dish is delicious and quick. I found the recipe on Paleo Gluten Free Eats, a really fun food blog that you should really check out if you are looking to go paleo or gluten-free. The original recipe calls for cauliflower rice but I made this with orzo for my gluten-loving family. If you are looking to cut out pasta, simply sub in cauliflower rice or serve with potatoes.
I finished my dish with tomato confit but you can use any marinated tomatoes… or simply tomatoes… or sun-dried tomatoes. Just be sure to add that bit of tomato magic at the end.
A quick note about the chicken…
The recipe calls for boneless and skinless chicken thighs but you could certainly do chicken breasts if you want. Just be sure not to overcook them. When sautéing chicken breasts, I sometimes pound them so they cook more evenly (this also tenderizes the meat a bit). Bone-in chicken legs would also be spectacular, as well.
Be sure to thoroughly dry each chicken piece so that it achieves a gorgeous sear. And generously salt those bad boys before putting any spices on. It helps to bring out the flavor.
I hope you enjoy this quick and flavorful meal!
Thoroughly pat dry chicken. Generously salt both sides of chicken. In a small bowl, mix the spices (garlic powder through red pepper flakes). Rub about 1/2 of the mixture on the chicken. Allow chicken to sit out to get closer to room temperature. Heat 2 tbsp olive oil in skillet over medium heat. Once heated (the chicken should sizzle when placed in pan), add chicken and cook until nicely golden brown on each side (about 3 minutes on each side- longer for bone-in meat) or until it reaches an internal temp of 175° F. If cooking breasts, I cook mine until and internal temp of 155° F. Remove chicken and set aside, slightly tented (tin foil loosely put over but not sealed). Add a bit more olive oil, if needed to coat the pan. Add orzo and toast for about 1 minute. Add stock, lemon juice, and other half of spice mixture. Stir to mix. Cover with lid and cook for about 7-10 minutes (or follow your orzo package directions). The chicken stock should be absorbed by the orzo and reduced. In a platter, arrange some greens and place orzo on top. Add chicken to platter. Top with tomato confit (or marinaded tomatoes or sundried tomatoes), cilantro, and lemon wedges. Serve immediately. If subbing in cauliflower rice for the orzo, simply add cooking time to that step and cook for a total of about 20 minutes or follow cauliflower rice package for cooking time.Spanish Style Chicken
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