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This one-pan Spanish-style chicken gets served alongside roasted potatoes, but charred bread rubbed with garlic makes for an easy, equally delicious side.
"The highlight to any dish that makes it Spanish-style is the use of pimenton or paprika—ground peppers. In true Spanish style, we're going to finish this dish with lemon and parsley. Serve with roasted potatoes (recipe below), or ciabatta or baguette, halved charred bread rubbed with halved garlic, covered with EVOO and rubbed with halved ripe tomato, and sprinkled with flaky sea salt." –Rach
For the potatoes, parboil potatoes in salted water 5 minutes, pat dry. In a small saucepan, warm about ⅓ cup olive oil over low heat with the crushed garlic. Pour olive oil over potatoes and season with salt and pepper, toss to coat. Roast on a parchment- or foil-lined baking sheet at 450˚F to crisp and light-medium brown, remove from oven and add a light dusting of paprika and parsley.
For the chicken, turn on broiler and place rack one above center and char the peppers on all sides, cool in covered bowl to handle. Remove seeds and top and halve peppers lengthwise then across, then cut into ½-inch-wide strips.
Halve the chicken breasts across and season with salt and pepper.
Heat a large cast iron or nonstick deep skillet over medium high heat, add 2 tablespoons olive oil, 2 turns of the pan, add the chicken and brown 3 minutes on each side and remove. Add more EVOO and the bay leaf, red onions, fresh bell peppers if using, season with salt and pepper, and soften 5 to 6 minutes. Add garlic and paprika and pimenton, stir a minute more, add thyme, add sherry vinegar then wine and then tomatoes and let simmer over medium heat 3 minutes, add chicken and roasted peppers to pan and cook at a low bubble 5 minutes or so more. Top with lemon juice and parsley and serve from skillet with potatoes.