12 食谱使用鸡肉 — 海鲜饭、小吃、西班牙凉菜汤——来自伊比利亚阳光普照的厨房。
这些12西班牙鸡肉食谱平均准备时间约70分钟，每份提供385-720 kcal，17%评级容易足以平日。每个食谱包括精确食材数量、分步说明和完整每份营养。
西班牙菜是慷慨和社交的 — 大胆烟熏甜味层叠在慢炖sofrito底料上，为分享而生。当西班牙厨师使用鸡肉时，他们伸向橄榄油、烟熏辣椒粉、藏红花、大蒜、雪利酒和优质西班牙香肠，并且这些食谱中最常出现的技法是炖, 煮沸, 煎 和 炒。
世界上最常见的蛋白质 — 温和、精瘦，几乎适应任何香料和烹饪方法。在这个集合中最常见的是与garlic, smoked paprika, fine sea salt, crusty bread, parsley 和 onion一起烹饪。这里的菜肴跨越西班牙经典在仅仅32分钟准备到更慢、更复杂烹饪酬报放松下午。
读者收藏： Paella Valenciana 是这个集合中评分最高菜肴在4.9★来自3,120评分。
The socarrat is the whole point: saffron-perfumed rice with chicken and chorizo, cooked in the iconic wide Spanish pan until a golden, crackling crust forms at the base.
Authentic Paella Valenciana with rabbit, chicken, lima beans, and saffron-perfumed bomba rice — the original countryside recipe, crispy socarrat included.
The original Valencian paella — chicken, rabbit, flat green beans, and butter beans simmered with bomba rice over a wide pan until the prized socarrat forms.
Spain's most beloved winter stew — a three-course meal of chickpeas, vegetables, and meats cooked in a single pot and served separately in the traditional vuelco (pouring) style.
Valencia Smoked Paprika Rice Rice Bowl brings spanish flavor into a practical home recipe with chicken thighs, smoked paprika, olive oil, saffron and sherry vinegar, and a finish of parsley.
Galician Sesame Lime Stew turns spanish pantry flavors into a complete stew with chicken legs, smoked paprika, olive oil, saffron and sherry vinegar, and a fresh parsley finish.
Catalan Green Herb Salad turns spanish pantry flavors into a complete salad with grilled chicken, smoked paprika, olive oil, saffron and sherry vinegar, and a fresh parsley finish.
Spanish Market Lemon Herb Rice Bowl brings spanish flavor to a practical rice bowl built with chicken thighs, smoked paprika, olive oil, saffron and sherry vinegar, and a fresh parsley finish.
Spanish Mountain Green Herb Salad brings spanish flavor to a practical salad built with grilled chicken, smoked paprika, olive oil, saffron and sherry vinegar, and a fresh parsley finish.
Chicken pieces roasted with whole garlic cloves, white wine and bay leaf until deeply savory, a classic Spanish tapas-turned-dinner dish.
A soupy, saffron-scented Spanish rice dish with chicken and vegetables, brothier and more forgiving than paella.
Chicken pieces sauteed with an abundance of garlic and a splash of sherry, pan-fried until crisp and deeply garlicky.
寻找饱满、粉红色的肉质，没有灰色斑块，气味清新。鸡腿比鸡胸肉汁液更丰富，更耐高温；带骨带皮的块肉提供最多风味。
在烤前拍干以获得适当的褐色，并在室温下静置15分钟，使其均匀烹饪。含酸性或酸奶的腌汁能使精瘦鸡胸肉变嫩。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
精瘦、高蛋白选择：无皮鸡胸肉每100克提供约31克蛋白质，饱和脂肪很少。
大多数这些12西班牙鸡肉食谱从开始到完成准备好约70分钟。最快的，Spanish Market Lemon Herb Rice Bowl，采用约32分钟，而较慢煮菜肴运行至210分钟。
跨越这个集合他们范围从约385至720 kcal每份，平均517 kcal — Spanish Market Lemon Herb Rice Bowl是最清淡选择在385 kcal。
Pollo al Ajillo (Spanish Garlic Chicken Traybake)是开始一个好地方 — 评级easy和在约55分钟汇聚。17%食谱这里初学者友好。
在这些食谱中，鸡肉最常与garlic, smoked paprika, fine sea salt, crusty bread, parsley 和 onion配对。西班牙厨房也依靠橄榄油、烟熏辣椒粉、藏红花、大蒜、雪利酒和优质西班牙香肠。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
