Spanish Garlic Chicken
Spanish Garlic Chicken is a flavorful, comforting dish that showcases the essence of Spanish cuisine. With tender, bone-in chicken thighs at its core, this recipe highlights the bold and aromatic blend of garlic, paprika, white wine, and herbs. The dish begins by searing the chicken to lock in its juices and create a golden-brown crust. A garlic-infused sauce, seasoned with Goya Sazon Con Azafran, crushed red pepper, and bay leaves, is then simmered to perfection, adding depth and complexity.Slow-cooked to tender, fall-off-the-bone perfection, the chicken absorbs the rich flavors of the sauce while maintaining its succulence. The finishing touches of fresh cilantro, parsley, and a splash of lemon juice brighten the dish, balancing its robust and savory profile. Spanish Garlic Chicken pairs wonderfully with rice or homemade Spanish-style potato chips, making it versatile enough for a family dinner or a special occasion.
Equipment
- Large Saucepan or Skillet: For searing the chicken and simmering the sauce. Choose one with a lid for slow cooking.
- tongs To flip the chicken thighs during searing and cooking.
- Measuring Cups and Spoons To ensure precise measurements for ingredients.
- Knife and Cutting Board: For chopping fresh herbs and preparing lemon wedges.
Ingredients
- 12 chicken thighs bone-in
- 2 pkts Goya Sazon Con Azafran
- 5 – 6 tbsps minced powder
- 2 – 3 cups dry white wine
- 2 cups chicken stock
- 3 bay leaves
- 1 tbsp Sapnish paprika
- dried oregano or cilantro
- crushed red pepper
- olive oil
- fresh cilantro
- fresh parsley
- lemon juice
Instructions
- Sear the chicken thighs in a saucepan to brown each side, and set aside.
- Add some olive oil into the pan if the chicken hasn’t created enough fat.
- Sauté the garlic and cook until just brown.
- Add bay leaves, crushed red pepper, dried oregano or cilantro, Goya Sazon-Azafran, and Spanish paprika. Stir the ingredients through and cook for 1 to 2 minutes at a lower so you don’t risk burning the garlic.
- Add the dry white wine and chicken stock.
- Put the chicken back into the saucepan and cook covered for 90 minutes or more at low heat, occasionally flipping the chicken over. Cook at low heat and slow so the chicken is falling off the bone.
- Towards the end, cook for 15 minutes with the lid off to reduce the sauce a bit.
- Finish with fresh cilantro and parsley and a squeeze of lemon juice.
- Serve with either rice or homemade Spanish-style potato chips.
Notes
Cooking Tips:
- Ensure the chicken is seared well to enhance flavor before simmering.
- Cook the sauce slowly and let it reduce for maximum richness.
Herb Variations:
- Swap cilantro with parsley or oregano for a different flavor profile.
Serving Suggestions:
- Best paired with steamed rice, crusty bread, or Spanish-style potato chips.
- Garnish with fresh herbs and a squeeze of lemon juice for added brightness.
Storage:
- Leftovers can be refrigerated for up to 3 days in an airtight container. Reheat gently to preserve tenderness.
Make-Ahead Tips:
- Sear the chicken and prepare the sauce a day in advance to save time. Slow-cook the chicken on the day of serving for the best texture.
- Garnish with fresh herbs just before serving to maintain their vibrant color and flavor.
Nutrition
Calories: 707kcalCarbohydrates: 7gProtein: 47gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 269mgSodium: 351mgPotassium: 725mgFiber: 0.02gSugar: 2gVitamin A: 218IUVitamin C: 0.2mgCalcium: 34mgIron: 2mg
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