Editorial sample recipeSpanishintermediateGluten-FreeDairy-Free

Spanish Smoked Paprika Chicken And White Bean Skillet

Name: Spanish Smoked Paprika Chicken And White Bean Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lbs bone-in skin-on chicken thighs, halal certified; 1 tsp salt, divided; 2 tbsp extra virgin olive oil; 1 large yellow onion, finely diced; 1 medium red bell pepper, diced; 4 clove garlic cloves, minced; 1.5 tbsp smoked pimentón paprika; 1.5 cup halal chicken broth; 15 oz canned white beans, drained and rinsed; 2 tbsp fresh flat-leaf parsley, chopped

A comforting Spanish-inspired skillet featuring crisp pan-seared chicken thighs simmered with creamy white beans, garlic, and aromatic smoked pimentón.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Pan-Searing and Legume Simmering

Browning skin-on poultry in olive oil to build flavor foundation, then finishing meat gently atop seasoned legumes.

Instructions

Step 1: Season chicken thighs all over with half of the salt. Heat olive oil in a heavy skillet over medium-high heat.
Step 2: Sear chicken skin-side down for 6 to 8 minutes until golden brown and crisp. Flip and sear for 3 minutes, then transfer chicken to a plate.

Step 3: Lower heat to medium, add diced onion and red bell pepper to remaining pan fat, and cook for 5 minutes until soft.

Step 4: Stir in minced garlic and smoked pimentón, cooking for 1 minute until fragrant.

Step 5: Pour in halal chicken broth and white beans, scraping up browned bits from skillet bottom. Return chicken thighs skin-side up.

Step 6: Simmer uncovered over medium-low heat for 18 to 20 minutes until chicken reaches 165°F (74°C) internal temperature; scatter parsley on top before serving.

Cooking tips

Keep heat at medium-low while simmering white beans to prevent their skins from splitting.
Use genuine Spanish smoked pimentón de la Vera for authentic deep smoky flavor.
Original home-cooking adaptation inspired by Spanish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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