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Smoky Iberian Chicken Recipe

Smoky Iberian Chicken
Servings: 6

This is a riff on a dish I had at a restaurant. I was wondering how I could combine alder-smoked Romas, hot pimenton and saffron to play off the taste of caramelized onions and red pepper strips. Then add the earthy taste of portobello mushrooms to pull it together. Dry vermouth is wonderful in this rather than white wine. Really pulls the flavors together. It turned out better than I thought it could. DS2 says it is "delectable." LOL Try it and let me know what you think. The prep. time includes the brining period for the chicken. Thanks

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Smoky Iberian Chicken. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Smoky Iberian Chicken in your home. Then, follow these steps below to serve Smoky Iberian Chicken for your family or friends.


  • 2 water

  • 1/2 kosher salt

  • 1/2 turbinado sugar

  • 1 boneless chicken breasts

  • 6 red bell peppers

  • 2 garlic cloves

  • 2 saffron strands

  • 6 saffron

  • 8 ground cinnamon

  • 2 olive oil

  • 1/4 portabella mushroom caps

  • 1, NA, 4 roma tomato

  • 1 roma tomato

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Smoky Iberian Chicken in your home by yourself.

Directions: How to Make Smoky Iberian Chicken

  1. Mix brine ingredients and submerge chicken in the liquid. Allow about 30 minutes per pound for the brining.

  2. The smoked tomato recipe is number 117225 or number 181924. Use a mild wood, I like alder for this recipe.

  3. Combine all the tomatos in a bowl with the wine, garlic, cinnamon, saffron and pimenton. Mix well and cover until needed.

  4. Remove chicken from the brine, dry well and brown thoroughly in a heavy pan using some of the oil.

  5. Remove the chicken.

  6. Scrape the pan bottom, add some more oil if needed and dump in the onions and pepper strips, stirring to coat. Add oil as necessary but don't get it mushy from too much. It will end up as grease when the dish is finished., Caramelize the vegetables.

  7. Keeping heat up, add the tomato mixture. Reduce heat to simmer and cover.

  8. Simmer for about 30 minutes until the sauce has come together and reduced a bit.

  9. Return the chicken to the sauce, covering the pieces as much as possible. Place the mushroom strips over the chicken.

  10. Keeping heat very low, cover tightly and simmer until the chicken is fork-tender and the sauce is a consistency pleasing to you, anywhere from very thick to thin, it's your call. (If you are serving this with rice, thinner is better. If it's a stand-alone with oven roasted potatos or something like that, make it thick so the sauce clings to the meat..

So that brings us to the end of this special Smoky Iberian Chicken recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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