Spanish Paprika Chicken with Tomatoes & Onions
Spanish Paprika Chicken with Tomatoes & Onions is everything you want from an easy weeknight dinner—crispy golden skin, juicy, tender meat, and plenty of smoky Mediterranean flavour. Everything cooks together in one pan (or oven tray), creating a rich, rustic sauce with minimal effort and hardly any washing up, making this a brilliant recipe for busy evenings when you want something comforting and full of flavor without spending hours in the kitchen.
Equipment
- 1 large oven safe casserole dish or Stainless steel baking tray
- Basting brush
- Cutting board
- Chef knife
- Cooking Tongs
Ingredients
- 1.8 kg 4 lb skin-on chicken pieces (quarters or thighs)
- 1 can 300ml Tomato passata
- 3 tomatoes cut into quarters
- 2 red onions cut into wedges
- 6 garlic cloves whole
- 100 g 3.5 oz cherry tomatoes on-vine
- 3 tbsp extra virgin olive oil
- 1 tbsp Dried Ñora Pepper flakes
- 1 tsp Chipotle Pepper powder optional
- 1 tbsp Spanish La Vera smoked paprika
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
Preheat oven to 200°C / 400°F
Step 1 - Season chicken
- Add 1 can of tomato passata to the casserole dish.1 can
- Combine the smoked paprika, Dried Ñora Pepper (flakes), Chipotle Pepper powder, salt, and pepper. Mix well into the passata until combined, then spread out evenly around the dish.3 tbsp extra virgin olive oil, 1 tbsp Dried Ñora Pepper, 1 tsp Chipotle Pepper powder, Salt & pepper to taste, 1 tbsp Spanish La Vera smoked paprika
- Add chicken pieces, rub into sauce then, use a basting brush to evenly cover the chicken in seasoning and sauce.1.8 kg 4 lb skin-on chicken pieces (quarters or thighs)
Step 2- Add Veg
- Scatter the tomato, garlic, and onion wedges around the chicken. As they roast they'll soften, releasing their juices into the olive oil and smoked paprika to create a deliciously rich Mediterranean pan sauce.3 tomatoes, 2 red onions, 6 garlic cloves
- Add a few vines of cherry tomatoes around the chicken, drizzle everything with a splash more oil.100 g 3.5 oz cherry tomatoes
- Optional: add a light dusting of smoked paprika to the chicken, this helps develop extra color and flavor.
Step 3- Bake and Rotate Chicken
- Bake for 30 minutes, then turn the chicken skin-side up. By this stage the tomatoes will have softened and released plenty of juices into the pan.
- Bake for another 15-20 minutes or until the chicken skin begins to crisp.
Step 4 - Crisp the Chicken Skin (optional)
- Change the setting of the oven to broiler and crisp the skin for around 2-3 minutes. Keep an eye on the chicken and be careful not to burn it at this final stage.Fresh parsley