What is Spanish Chicken?
Chicken is cooked in so many ways in Spain - roasted, braised, grilled, fried and more. One of my most favourite methods is this baked chicken recipe which uses a simple marinade as the sauce and basting liquid. Often baked in earthenware dishes in a wood-fired oven or over hot coals, this dish takes on many forms and flavours - For my recipe I use my favourite flavours and I cook in the oven and the results are splendid.
In my recipe we pair the chicken with three quintessential Spanish ingredients: Smoked paprika, Fino sherry and green olives. A delicious balance of smoky, sweet and tangy umami.
Marination is the key, and the longer you can let the marinade do its magic, the better (and tastier) the chicken gets. 4 hours is the very least amount of time I'll leave it, but it's usually a full 24 hours. A little planning makes all the difference, and it's well worth the wait, trust!