HAIRY BIKERS' SPANISH CHICKEN BAKE RECIPE
This Hairy Bikers' Spanish chicken bake recipe is a one pot wonder. Chorizo, and paprika gives this chicken a Spanish flavour in this low-calorie dish
Provided by Hairy Bikers
Categories Dinner
Time 1h15m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
- While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
- Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
- Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
- Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp Recipe taken from The Hairy Dieters: How to Love Food and Lose Weight by Si King and Dave Myers View at Amazon | £14.99
Nutrition Facts : @context https, Calories 492 Kcal, Sugar 12.5 g, Fat 22 g, SaturatedFat 6.5 g, Sodium 1.34 g, Protein 39.8 g, Carbohydrate 33.9 g
SPANISH-STYLE CHICKEN BAKE
At just 370 calories per serving, you'd think this dish would be lacking in flavour - far from it! The powerful flavours of paprika and chorizo give the chicken a lovely Spanish twist.
Categories Main Hairy Dieters
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices - 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.
Nutrition Facts :
HAIRY BIKERS' CHICKEN PAPRIKAS
Make and share this Hairy Bikers' Chicken Paprikas recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
- In the same pan, sweat the onions and garlic for about 5 minutes Add the paprika, then the flour, and stir till blended. Don't burn it!
- Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
- Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour.
- When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.
Nutrition Facts : Calories 323.4, Fat 24.9, SaturatedFat 9.9, Cholesterol 66.9, Sodium 164.4, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 12.4
HAIRY BIKERS' CHICKEN PAPRIKAS RECIPE
www.goodto.com has lots of quick and easy food recipes like The Hairy Bikers' chicken paprikas. Find out more recipes at www.goodto.com
Provided by Hairy Bikers
Categories Dinner
Yield Serves: 6-8
Number Of Ingredients 14
Steps:
- Joint the chicken (or get your butcher to do it). Rub the meat with salt, then brown in the oil and butter and set aside.
- In the same pan, sweat the onions and garlic for about 5 mins. Add the paprika, then the flour, and stir till blended. Don't burn it!
- Add most of the stock and stir for 5 mins to make the thick gravy base then add the chicken pieces. Add the rest of the stock (and then some boiling water) if it looks a bit dry.
- Mix in half the parsley and bring to the boil then add the red pepper. Simmer for 10 mins, add the tomatoes then cook over a low heat for about an hour. When the chicken is cooked, add the sour cream and the remaining parsley. Adjust the seasoning to taste.
Nutrition Facts : @context https
TRUE HUNGARIAN CHICKEN PAPRIKAS
This is a Hungarian dish that seems to be loved by almost everyone....the chicken is very tender and very flavorful and the sauce is one that is always soaked up by good french bread or hungarian bread.....althought there are many different versions of this made up by many different people......there is only 1 true Hungarian Paprikas. I come from a family of 7 generations of full blooded Hungarians, we eat , we talk and we all cook hungarian.....still to this day. So I will pass on this recipe from many generations of fantastic cooks and people. Enjoy.
Provided by Paprikamama
Categories Whole Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and cut up chickens into pieces. Heat butter in large skillet and fry chicken pieces till browned. Remove from skillet and keep warm. Pour off most of fat from skillet and add chopped onions and garlic, saute till tender, add paprika and cook for a minute, add salt and pepper to onion mixture. Add chicken broth and stir well to remove mixture from bottom of pan. In a large dutch oven or cooking pot, add broth mixture and bring to a boil, add chicken. Make sure there is enough liquid to just cover all the chicken (if there is not enough, then add some water or more broth.)Cook covered on low heat till chicken is so tender it will fall off the bones. Remove chicken to a platter when fully cooked. Combine flour and sour cream, mix into the pot, cook slow, stirring often until thickened and smooth. At this point if sauce is not thick enough, add cream slowly while still cooking on low until desired thickness. You want to achieve a sauce that is a consistancy of gravy, but not too thick. Once this is done you will need to make some dumplings as follows:.
- 3-C. flour.
- 5 eggs.
- 2 teaspoons salt.
- 1/4 C water.
- mix ingredients together until smooth. Drop batter by teaspoons into boiling salted water. Cook 10 minutes. Drain. Rinse with cold water. Serve on plates and top off with sauce and chicken. This can also be served with the traditional Hungarian Cucumber salad.
- Hungarian Cucumber Salad with Sour Cream:.
- 2 cucumbers.
- 1 lg clove garlic, pressed.
- 1 1/2 teaspoons salt.
- 2 T. vinegar.
- 1/2°C sour cream.
- Hungarian Paprika.
- Pare cucmbers and slice into thin slices, place in bowl,add garlic, toss with salt. Refrigerate for 2 hours. Drain cucumbers very well. Blend vinegar with sour cream and add cucumbers, mix well and sprinkle top with paprika generously, and serve.
Nutrition Facts : Calories 1118.7, Fat 89.3, SaturatedFat 37.8, Cholesterol 378.2, Sodium 777.7, Carbohydrate 9, Fiber 0.9, Sugar 3.9, Protein 67.5
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