6 Side Dishes To Serve With Spanish Chicken

There are few things more satisfying than a simple, rustic meal that tastes like home.

Spanish chicken is one of those dishes: It’s easy to make, it feeds a crowd, and everyone will love it.

While you’ll need only a handful of ingredients for this dish (including a whole lot of chicken), there are many ways to make it pop with flavor thanks to its simplicity.

Here are some tips for spicing up your Spanish chicken dinner—and what to serve with it!

Fideua

Fideua is a traditional Spanish dish, a type of paella made with thick noodles instead of rice.

The noodles are called fideus in Catalan and fideus de arròs in Spanish, both meaning “paella noodle.” Fideuà is the version served on the coast of Catalonia (Barcelona), while fideus are popular throughout Valencia and Murcia.

The base for this dish is fish and seafood like shrimp, mussels, squid or fish fillet .

It’s then seasoned with garlic and paprika before being topped with tomatoes sautéed in olive oil.

The tomato sauce can be finished with some hot pepper if desired.

This tasty combination makes for an aromatic dish that’s sure to please!

It’s always best served alongside vegetables: peppers or green beans are classic choices here but feel free to add whatever veggies you have on hand – broccoli would also be great!

Rice and beans

Spanish rice is a staple in the Spanish diet, and it’s pretty easy to make.

Just boil water with some salt for about 20 minutes, then add in 1 cup of white rice and simmer until tender.

Once the rice is cooked, add in a can of diced tomatoes and some chopped onion.

For extra flavor, throw in some garlic or sautéed vegetables like bell peppers.

Then just simmer all of this together until everything is tender, adding salt and pepper to taste.

If you’re looking for something different than traditional Spanish rice, try mixing it up with black beans!

This combination offers protein and fiber that will keep you feeling full longer.

Black beans are another classic pairing with chicken, but you can also use red or yellow varieties to get a different spin on your dish.

You can either soak dried beans overnight before cooking them in boiling water or just use canned beans (although this will change the flavor slightly).

If using dried beans, bring them up to a boil before simmering for about 30 minutes until tender; if using canned beans, simply drain and rinse before adding them into your recipe.

Traditional Spanish-style peas

There are a few ways to prepare your peas, but if you’re trying to make them as traditional as possible, you can use the same method used by Spaniards.

First, soak the peas overnight in cold water.

Then drain and rinse them thoroughly before boiling them until they are tender and cooked through (about 10 minutes).

To flavor the peas, add garlic cloves or smoked paprika; this will give them a nice smoky flavor (if using smoked paprika).

You can also add fresh herbs like thyme or oregano for an extra kick of flavor!

Once your peas are cooked, remove from heat and serve with any grilled meat (like chicken) or simply enjoy on their own for lunch or dinner!

Pimientos de Padrón

Pimientos de Padrón are a Spanish green pepper that look like little fingers.

Some people eat them raw, but I prefer to toss them into hot oil until they’re crispy and golden brown.

They’re best served with a glass of Rioja or Albariño wine and some good friends.

To prepare them: Wash the peppers in cold water and pat dry with paper towels.

Heat 1 cup of vegetable or olive oil in a small frying pan over medium-high heat until the oil is hot enough to make you sweat if you stick your finger in it (you don’t have to use much oil).

Add one or two peppers at a time depending on how many you’re preparing and cook until they turn light golden brown, about 2 minutes each side (don’t overcrowd the pan).

Remove from the pan using tongs or slotted spoon onto absorbent paper towels to drain excess oil, then serve immediately!

You can store any leftover pimientos de Padrón at room temperature for up to two days—just be sure not leave them sitting out for too long because they’ll get soggy quickly if left out uncovered for an extended period of time.

Grilled or barbecued corn on the cob

Grilling the corn is a great way to serve it at your Spanish chicken feast.

To grill, place the unhusked corn on a hot grill and cook for about 12 minutes.

Turn every few minutes until tender but not mushy.

Remove from the grill and serve with butter or a spicy sauce of your choice.

You can also add a little salt and pepper before serving if desired.Barbecuing is another popular way to prepare corn, just like in Mexico where they use limes instead of lemons when preparing meats such as tacos de ceviche (raw seafood marinated in lemon juice).

The tartness works well with most meats, especially those that are salty because it helps balance out any bitterness that could come from grilling over an open flame for too long.

A fresh loaf of crusty bread

When it comes to bread, you have a lot of options.

Bread is a staple of Spanish cuisine and can be served with many dishes.

It’s also a good source of carbohydrates and fiber, which help you stay full longer.

In addition to its nutritional value, bread makes for an excellent combination with other foods because it has so many textures that complement each other: crispy crusts, soft centers or both!

Now that we’ve established why you should eat bread with your chicken (or any other meal), let’s talk about how much bread to serve per person.

It depends on what else will be on the table—if there are side dishes like salad or vegetables then consider serving less since those also have carbs in them; if there are no carbs coming from other sources then feel free to serve up more slices!

Conclusion

We hope you’ve tried some of these great Spanish chicken recipes and enjoyed them as much as we did.

We’d love to hear about your experience and what you thought of the meal!