Mary Berry Spanish Style Paprika Chicken Recipe yields the tastiest, most juicy chicken, and it’s also ideal as the centerpiece of a special dinner. Simply amazing!
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What Is Mary Berry Spanish Style Paprika Chicken Recipe?
Mary Berry’s delicious Spanish-style chicken, seasoned with olives, chorizo, and paprika is great for casual parties as well as a tasty midweek meal. Before serving, it can be prepared in advance and finished in the oven. Give it more time to warm up if it has been in the refrigerator.
What Does Mary Berry Spanish Style Paprika Chicken Recipe Taste Like?
Paprika is a powdered spice made from red peppers that tastes sweet and spicy with a hint of earthiness. You won’t bake chicken any other way after trying this Mary Berry Spanish Style Paprika Chicken Recipe.
Why You’ll Love Mary Berry Spanish Style Paprika Chicken Recipe?
- Comforting: This dish for Spanish chicken and rice is ideal for gloomy or rainy days since it features succulent chicken thighs and cozy ingredients.
- Bold Flavors: The acidic, garlicky tastes of the Spanish seasoning elevate this one-pan chicken and rice meal to a whole new level.
What is The Best Mary Berry Spanish Style Paprika Chicken Recipe?
We love making the Best Mary Berry Spanish Style Paprika Chicken Recipe because the flavors are even better the next day. Additionally, it freezes quite well, which is fantastic if you want to spread out the times you eat it.
Ingredients Required For Mary Berry Spanish Style Paprika Chicken Recipe
The key ingredients of Mary Berry Spanish Style Paprika Chicken Recipe include chorizo, olive oil, onion, garlic cloves, boneless chicken breasts, chestnut mushrooms, paprika, cornflour, chicken stock, full-fat soured cream, pitted plump green olives, chopped fresh flat-leaf parsley, salt and freshly ground black pepper
How To Make Mary Berry Spanish Style Paprika Chicken Recipe?
- Heat a large saute pan or nonstick skillet. Cook the chorizo until it’s crispy.
- Add a tablespoon of olive oil. Add onion and garlic and cook over medium heat.
- Preheat the oven to 200°C (or 400°F for gas 6 or 180°C for fans).
- Season the chicken and cook over medium heat for 10 minutes, turning once.
- Add the pepper and mushrooms to the pan after adding the final tablespoon of oil.
- Fry for about 3 minutes, stirring occasionally, over medium-high heat.
- Stir in the paprika and cornflour. Stir in the soured cream and heat.
- Pour the dish’s mushroom sauce over the chicken. Add the chorizo and olives on top.
- Bake for 15 to 20 minutes, or until the edges bubble, with the foil covering.
- Serve with the parsley as a garnish.
How To Serve Mary Berry Spanish Style Paprika Chicken Recipe?
Comforting and smooth, Mary Berry’s paprika chicken is a traditional fast dinner recipe that will satisfy any appetite. To double the comfort factor, serve with creamy mash or plain boiled rice.
What To Serve With Mary Berry Spanish Style Paprika Chicken Recipe?
- We love serving it with cauliflower rice or steamed brown rice. Make sure to pour any remaining pan juices on top!
- Serve this with roasted potatoes or microwave-baked potatoes as an additional option.
- Include your preferred vegetable side dish. We usually pair it with my incredibly easy spinach salad or steaming broccoli. It would be delicious served with steamed lemon butter asparagus or sauteed spinach and leeks.
Read More: Mary Berry Savoury Muffins
Mary Berry Spanish Style Paprika Chicken Recipe Variations
- Instead of using sweet paprika, use ‘regular’ paprika. Since paprika is spicier than sweet paprika, you might want to reduce the amount if you’re using it.
- Baked chicken breasts with mayonnaise taste excellent as well.
- For the chicken tray bake, add bell peppers, sweet potatoes, and broccoli.
- For a more Spanish take on baked chicken, try using dried oregano and red pepper flakes in place of a spice blend. Arrange the cherry tomatoes around the chicken.
Pro Tips To Make Perfect Mary Berry Spanish Style Paprika Chicken Recipe
- For frying, use the chorizo oil. In a heated, dry pan, fry the chorizo for about a minute over medium heat, or until the fat begins to flow; then, turn the heat up and cook for an additional two minutes, or until crispy. To prevent burning, stir often. With a slotted spoon, remove it.
- Simmer the onion and garlic in 1 tablespoon of the hot red oil that the chorizo has emitted; the oil’s smoky paprika flavor gives the meal complexity. Use only a small amount more as it can become overwhelming; top with olive oil instead.
How To Store Leftover Mary Berry Spanish Style Paprika Chicken Recipe?
This Mary Berry Spanish Style Paprika Chicken Recipe can be stored in the refrigerator for up to three days. Before serving, reheat completely in the oven or microwave while covered with foil. Within the freezer, this dish doesn’t freeze very well because reheating and defrosting the ingredients could cause them to crack.
Mary Berry Spanish Style Paprika Chicken Recipe
Mary Berry Spanish Style Paprika Chicken Recipe Ingredients
- Chorizo: 115 grams
- Olive oil: 3 tbsp
- Onion: 1, halved lengthwise and thinly sliced
- Garlic cloves: 2, finely chopped
- Skinless, boneless chicken breasts: 4
- Salt and freshly ground black pepper: to taste
- Chestnut mushrooms: 250 grams
- Paprika: 2 tsp
- Cornflour: 1 tsp
- Chicken stock: 150 ml
- Full-fat soured cream: 170 ml
- Pitted plump green olives: 12
- Chopped fresh flat-leaf parsley: 1 tbsp
Mary Berry Spanish Style Paprika Chicken Recipe Instructions
Step 1: Warm up a big saute pan or nonstick frying pan. Fry the chorizo till it becomes crispy.
Step 2: Pour in 1 tbsp olive oil. When heated through, add the onion and garlic and cook, turning periodically, over medium heat for 6 to 8 minutes.
Step 3: Heat the oven to 200°C (180°C for fans, 400°F for gas 6). Transfer an additional tablespoon of oil to the pan.
Step 4: After seasoning, brown the chicken for ten minutes over medium heat, flipping once. Put on the onion’s top.
Step 5: When the last tablespoon of oil has been added to the pan, add the mushrooms and pepper. Fry, stirring periodically, over medium-high heat for about 3 minutes, or until beginning to brown.
Step 6: Add cornflour and paprika and stir. Add the soured cream and heat until the bubbles begin to form.
Step 7: Cover the chicken with the mushroom sauce in the dish. Sprinkle the olives and chorizo on top.
Step 8: Bake, covered with foil, for 15 to 20 minutes, or until the edges begin to bubble. Garnish with the parsley and serve.
Mary Berry Spanish Style Paprika Chicken Recipe Nutrition
- Calories: 515kcal
- Protein: 36 grams
- Fat: 13.5 grams
- Fiber: 2.8 grams
- Sodium: 67 mg
- Sugar: 9.8 grams
- Carbohydrates:57 grams
- Cholesterol: 77 mg
- Saturated Fat: 2.7 grams
- Unsaturated Fat: 1.8 grams
- Trans Fat: 0.5 grams
NOTES
- Nutrition values are an estimate only.
What Is Another Name For Spanish Paprika?
Pimentón, or Spanish paprika, is the magic spice that gives Spanish cuisine its amazing flavor. Anything this sweet and smokey material touches is infused with a wonderful aroma and a sense of grilled happiness.
How Should Spanish Chicken Be Reheated?
As soon as possible (and no later than two hours after cooking), leftovers should be chilled. They can be stored in the refrigerator for up to two days. Reheat the leftovers in a pot with chopped tomatoes, a squeeze of orange juice, and maybe a splash of sherry after shredding the chicken away from the bones.
What Is Paprika Good For In Cooking?
Paprika’s vibrant red hue and fruity, somewhat sweet aromas provide brightness to practically any dish. Use it as a garnish for fish and egg dishes, as an ingredient in rubs and marinades, or as the star of Mary Berry Spanish Style Paprika Chicken Recipe.
Can You Freeze Chicken Paprika?
Although freezing this dish is safe, we do not suggest doing it. We found that when the sour cream is frozen and thawed, it still separates despite being combined with other ingredients! If freezing is necessary, omit the sour cream and add it after reheating and defrosting.
Conclusion
Mary Berry’s flavorful Spanish-style chicken, is infused with paprika, chorizo, and olives. This is a delicious midweek meal or a terrific recipe for informal get-togethers. It can be made beforehand and finished in the oven before serving.
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Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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