Spanish Chicken Pimientos with Hot Cherry Peppers

There’s no better way to take a trip around the world from the comfort of your own home than through food, and this recipe for Chicken Pimientos with Hot Cherry Peppers is no exception. Influenced by a recent meal I had at Barcelona Wine Bar in Fairfield Connecticut, this Spanish-inspired dish features crispy skin-on chicken thighs with a tangy, creamy sauce packed with flavorful ingredients such as lemon juice, garlic, white wine, and (of course) the zippy heat of hot cherry peppers. The best part? You can have this delicious and crowd-pleasing meal on the table in 25 minutes or less.

More Easy Chicken Recipes You’ll Love:

Chicken is a major player in our weekly meal rotation, it’s the ultimate blank canvas when it comes to the many, many ways it can be prepared. Whether you prefer simple dishes, like my recipes for Oven Roasted Chicken or Chicken Chasseur (also known as French Hunter’s Chicken), or more complex recipes there’s an option for every taste and occasion!

• One Pot Chicken Saffron Rice with Peas and Olives
• Baked Honey Lemon Chicken with Garlic & Rosemary
• Fennel Chicken Mediterranean Style
• Grilled Chicken Shawarma

Ingredients for Spanish Chicken Pimientos with Hot Peppers:

• Chicken thighs: Choose bone-in, skin-on thighs for the most succulent results. The chicken thighs are cooked in two stages: first they’re seared in a frying pan and before being moved to a hot oven for the remainder of the cooking time.
• Olive oil: Use a buttery olive oil or, if you prefer, grapeseed or avocado oil.
• Garlic: Take the time to finely mince fresh garlic, the results are worth it!
• Lemon juice: Freshly squeezed lemon juice gives the sauce for this chicken recipe a bright and tangy flavor.
• Dry white wine: Choose a dry, not-too-oaky white wine that you like to drink—Pinot Grigio or Sauvignon Blanc both work well.
• Cherry bomb hot peppers: Super sweet and super flavorful, these scarlet red, round little peppers pack a moderate amount of heat into this chicken dish. Find cherry bomb hot peppers at your local grocer or farmers market.
• Butter: Unsalted butter is added to thicken and emulsify, or stabilize, the sauce.
• Chicken stock: Use a homemade or prepared stock (such as Better-than-Bouillon).

How to Make Chicken Pimientos with Hot Cherry Peppers:

1. Preheat the oven to 450° F.
2. Season both sides of each chicken thigh with salt and pepper.
3. Add olive to a large skillet or frying pan and heat the oil over medium-high heat.
4. Place chicken thighs in the hot pan skin-side down. Cook for about 7 minutes, being careful not to move the chicken around—the skin will become crispier if allowed to cook undisturbed.
5. Using tongs or a spatula, flip the chicken over and continue to cook on the other side for another 5 minutes.
6. As the chicken is cooking, line a baking sheet with with foil or parchment paper and place a rack overtop. Move the mostly-cooked chicken from the frying pan to the rack and place the baking sheet in the oven.
7. Roast the chicken for 12-15 more minutes, or until the internal temperature reaches 165° F (if using a meat thermometer, be careful not to let it touch the bone).
8. While the chicken is roasting, discard all but 2 tablespoons of chicken fat from the pan. Place the skillet back on the stove and heat over medium-low heat.
9. Add the minced garlic to the pan and cook for 1 minute, stirring occasionally.
10. Add the cherry peppers and then deglaze the pan with your choice of dry white wine—cook for 3 more minutes.
11. Add the chicken stock and lemon juice. Reduce heat to low and cook until thickened, about 10 minutes.
12. Remove the pan from the heat and stir in 1 tablespoon of butter at a time until it melts and has the sauce is emulsified.
13. Check for seasoning, adding more salt and pepper if needed.
14. Remove roasted chicken thighs from the oven. Serve with the hot pepper sauce spooned over the chicken.
15. Enjoy hot with your favorite potato dish.

Season the chicken

Sear the chicken on both sides

Transfer chicken to the oven

Prepare garlic and hot peppers

Cook the garlic in the same pan as you cooked chicken

Add hot peppers

And wine and deglaze the pan

Add broth and lemon juice and bring to boil, turn off the heat and add butter

What if I can’t find hot cherry bomb peppers?

No problem! For a spicier take on chicken pimientos substitute red or ripened jalapeño peppers. For a milder dish, use peppadew or even red bell peppers as a replacement.

Can I make pimientos with chicken breast?

Yes. I prefer bone-on, skin-on chicken thighs for the juicy meat, but skin-on, boneless chicken breasts could also be used. Depending on the thickness of the cut, you may have to adjust the cooking time (just make sure it reaches 165° F as stated in the original recipe).

What kind of white wine should I use to make this recipe?

Choose a wine that you enjoy drinking. My go-to choice is Sauvignon Blanc or Pinot Grigio but a dry, white Rioja would also be delicious.

Tasty Potato Dishes to Serve with this Spicy Chicken Pimientos Recipe:

• Fondant Potatoes
• Boulanger Potatoes
• Greek Lemon Potatoes
• Dill Mashed Potatoes
• European Potato Pancakes

Print

Chicken Pimientos with Hot Cherry Peppers

This recipe for Chicken Pimientos with Lemon and Hot Cherry Peppers is a delicious, weeknight-friendly version of the classic Spanish chicken recipe. Serve with potatoes and a glass of Rioja!

Course Main Course, Main Dish

Cuisine Spanish

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Calories 454kcal

Author Edyta

Ingredients

• 4 chicken thighs bone in, with skin
• 1.5 Tbsp. olive oil
• 2 cloves garlic minced
• 1 Tbsp. lemon juice freshly squeezed
• 1/4 cup dry white wine
• 2 cherry bomb hot peppers seeded or 6-7 slices
• 2 Tbsp. unsalted butter
• 3/4 cup chicken stock (or 1 Tbsp. Better than Bouillon + 3/4 cup water)
• Salt and pepper

Instructions

• Preheat oven to 450°F.
• Season chicken thighs with salt and pepper on both sides.
• In a large frying pan, heat up the olive oil.
• When the oil is hot, add the chicken thighs to the pan skin-side down. Cook for 7 minutes.
• Using tongs, flip the chicken thighs skin-side up and cook for another 5 minutes.
• Transfer the chicken to a lined baking with a rack and place in the hot oven for 12-15 minutes or until the internal temperature reads 165°F (avoid touching the bone with the thermometer when checking the temperature).
• Leaving 2 tablespoons of remaining chicken fat in the pan, discard the rest. Place the pan back on the stove over medium-low heat.
• Add minced garlic and cook for 1 minute.
• Add cherry peppers and white wine, cook for another 3 minutes.
• Add chicken stock and lemon juice, reduce heat to low and cook until it thickens for about 10 minutes.
• Turn off the heat and add one tablespoon of butter at a time until it fully melts and emulsifies the sauce.
• Check for seasoning, add salt and pepper if needed.
• Once the chicken is cooked through remove from the oven. Place it on a serving plate and spoon over the sauce.
• Enjoy with your favorite potatoes.

Nutrition

Calories: 454kcal | Carbohydrates: 4g | Protein: 25g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 159mg | Sodium: 307mg | Potassium: 366mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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