Spanish · intermediate
Spanish Smoked Paprika Chicken And White Bean Skillet
A comforting Spanish-inspired skillet featuring crisp pan-seared chicken thighs simmered with creamy white beans, garlic, and aromatic smoked pimentón.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs all over with half of the salt. Heat olive oil in a heavy skillet over medium-high heat.
- 02
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.
- 03
Lower heat to medium, add diced onion and red bell pepper to remaining pan fat, and cook for 5 minutes until soft.
- 04
Stir in minced garlic and smoked pimentón, cooking for 1 minute until fragrant.
- 05
Pour in halal chicken broth and white beans, scraping up browned bits from skillet bottom. Return chicken thighs skin-side up.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing and Legume Simmering
Browning skin-on poultry in olive oil to build flavor foundation, then finishing meat gently atop seasoned legumes.
Notes from the kitchen
- 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.