Roasted Paprika Chicken with Pisto Manchego / Pollo asado con pimentón y pisto manchego

By Prensa 28 de enero de 2016 Leave a comment Go to comments

Shauna Havey from Utah in the US participates in our IV International Smoked Paprika Powder “La Chinata” Contest with this tasty “Roasted Paprika Chicken with Pisto Manchego”. The main ingredients are tomatoes, green pepper, red onion, garlic, sea salt, black pepper, green olives, chicken thighs and Hot Smoked Paprika La Chinata, amongst others.

Shauna Havey desde Utah en los Estados Unidos participa en IV Concurso Internacional de Recetas Pimentón Ahumado La Chinata con este sabroso Pollo asado con pimentón y pisto manchego. Los ingredientes principales son tomates, pimiento verde, cebolla roja, sal marina, pimiento negra, aceitunas negras, muslos de pollo y el Pimentón Ahumado Picante La Chinata.

Recipe details:

Serves Four

Prep time:  15 minutes

Cook time: 1 hour

Succulent bone-in chicken is rubbed generously with hot and fragrant La Chinata Smoked Paprika, then  roasted to perfection on a bed of fresh vegetables.  The dish is tossed with briny green olives and toasted chunks of bread before a sprinkling of salty Manchego cheese is applied.  The toasted bread soaks up all the fragrant juices from the pan and the chicken is tender with a crispy, spicy skin.  It's a dinner your family will be passionate about.


2 teaspoons La Chinata Hot Smoked Paprika

1 head fennel, bulb sliced, fronds reserved

6 Campari tomatoes, quartered

1 Cup cherry tomatoes left whole

1 medium yellow squash cut into 1 inch pieces

1 green bell pepper cut into 1 inch pieces

1 red onion, halved and sliced

six cloves garlic, peeled

1/2 Cup olive oil, divided

2 teaspoons sea salt, divided

1/2 teaspoon black pepper

4 bone in, skin on chicken thighs

4bone in, skin on chicken legs

1/2 Cup green olives

1/2 baguette loaf, cut into one inch pieces

1 four ounce wedge Manchego cheese, grated


Preheat the oven to 425 degrees.

Place the all of the vegetables onto a large sheet pan.  Drizzle on three tablespoons of the olive oil.  Add 1 teaspoon of the sea salt, the pepper, and 1/2 teaspoon of the La Chinata Paprika.  Toss with your hands to coat the vegetables in the oil and seasonings.

Place one Tablespoon of olive oil into your palm and use your fingers to rub it onto the chicken skin.  Sprinkle 1/2 teaspoon of salt onto the chicken.  Rub the remaining 1 1/2 teaspoons of La Chinata Paprika into the chicken skins.

Place the chicken on top of the vegetables, pushing the pieces down slightly so they nestle into the veggies.

Roast for one hour, just until the vegetables are roasted and the chicken is cooked through.

When there is 20 minutes left for the chicken to bake, place the cubed bread onto a separate sheet pan.  Drizzle it with the remaining olive oil and sprinkle on the remaining 1/2 teaspoon of salt.  Place it into the oven next to the chicken to allow it to toast.

Remove the chicken and the bread from the oven.  Scatter the green olives and the toasted bread pieces over the chicken and vegetables. 

Divide the pisto (the vegetables) and the chicken onto four plates.  Spoon on the pan juices.  Sprinkle with the grated Manchego.  Garnish with a few torn fennel fronds and serve.

Posted in: RECETASNOTICIAS Tags: roastedchickenpolloAsadopistoconcursocontest
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