There’s something truly special about a meal that brings warmth and a touch of the exotic to your kitchen, and this Natillas & More recipe does just that. It’s a complete experience, marrying a vibrant, flavourful chicken main course with the creamy, comforting embrace of traditional Spanish Natillas for dessert. This isn’t just a recipe; it’s an invitation to create memories around the dining table, a culinary journey that I’m incredibly excited to share with you.

Recipe Overview

• Prep time: 30 minutes
• Cook time: 45 minutes
• Total time: 1 hour 15 minutes
• Servings: 4-6
• Difficulty: Intermediate

Why You’ll Love This Natillas & More

• It offers a complete meal solution, from a savoury main like Classic Italian Spaghetti & Meatballs In Tomato Sauce to a delightful dessert, all in one go, perhaps even something as satisfying as Perfect Homemade French Toast With Butter & Maple Syrup or a quick sweet treat like Air Fryer Apple Hand Pies (Quick Fall Dessert) .cookingenious.com/perfect-homemade-french-toast-with-butter-maple-syrup/”>Perfect Homemade French Toast With Butter & Maple Syrup .cookingenious.com/air-fryer-apple-hand-pies-quick-fall-dessert/”>Air Fryer Apple Hand Pies (Quick Fall Dessert).cookingenious.com/perfect-homemade-french-toast-with-butter-maple-syrup/”>Perfect Homemade French Toast With Butter & Maple Syrup.
• The rich, aromatic spices in the chicken dish are beautifully balanced by the delicate sweetness of the natillas.
• It’s a fantastic way to introduce new flavours and textures to your family and friends, sparking delightful conversations.
• Friends always ask me for this recipe after trying it at dinner parties, captivated by its unique charm.
• Each component can be made ahead, making entertaining much less stressful and allowing you to enjoy your guests.

Natillas & More

25 min prep  ·  60 min cook  ·  4 servings

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Ingredients You’ll Need

• 4 large chicken breasts, boneless and skinless (approx. 600g)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, deseeded and diced
• 1 yellow bell pepper, deseeded and diced
• 400g chopped tomatoes, tinned
• 150ml chicken stock
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Small bunch fresh parsley, chopped, for garnish
• For the Natillas:
• 500ml full-fat milk
• 100g caster sugar
• 4 large egg yolks
• 2 tablespoons cornflour (cornstarch)
• 1 vanilla pod, split and scraped (or 1 tsp vanilla extract)
• Pinch of ground cinnamon, for serving
• Lemon zest strip (optional, for infusing milk)

Tip: Sourcing good quality smoked paprika makes a significant difference to the depth of flavour in the chicken dish. It adds that authentic Spanish warmth without any heat.

How to Make Natillas & More

1. Prepare the Chicken: Slice the chicken breasts into 2cm thick strips. Season them generously with salt, black pepper, and half of the smoked paprika. You’ll notice the chicken strips taking on a lovely reddish hue from the paprika, indicating they’re ready for cooking.
2. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until it softens and turns translucent, filling your kitchen with a sweet, savoury aroma. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
3. Build the Sauce: Add the diced red and yellow bell peppers to the pan. Cook for 5 minutes until they start to soften slightly and their vibrant colours become more intense. Stir in the remaining smoked paprika, sweet paprika, and dried oregano. Cook for 1 minute, allowing the spices to toast and release their full fragrance. Pour in the tinned chopped tomatoes and chicken stock. Bring the mixture to a gentle simmer, allowing the liquids to bubble softly, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavours to meld beautifully.
4. Cook the Chicken: While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat. Add the seasoned chicken strips in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side until the chicken is golden brown and cooked through, losing its raw, pink appearance. Once cooked, transfer the chicken to the pan with the simmering sauce. Stir everything together gently and continue to simmer for another 5 minutes, allowing the chicken to absorb the rich flavours. The sauce will thicken slightly and cling to the chicken, looking glossy and inviting. Remove from heat and stir in the fresh parsley.
5. Start the Natillas Base: For the natillas, combine the milk, caster sugar, vanilla pod (or extract), and lemon zest strip (if using) in a medium saucepan. Heat over medium-low heat, stirring occasionally, until it’s steaming gently but not boiling. The milk will begin to smell wonderfully fragrant from the vanilla.
6. Thicken the Natillas: In a separate bowl, whisk the egg yolks and cornflour together until smooth. Once the milk is hot, remove the vanilla pod and lemon zest. Gradually pour about a third of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents them from scrambling. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
7. Cook the Natillas: Return the saucepan to medium-low heat and cook, stirring continuously with a wooden spoon or spatula, for 8-10 minutes. You’ll feel the custard thickening, starting to coat the back of your spoon, and it will develop a pale yellow, glossy appearance. It will eventually form soft, creamy waves as you stir. Do not allow it to boil.
8. Chill and Serve: Once thickened, remove the natillas from the heat. Pour the custard into individual serving bowls or a larger dish. Allow it to cool to room temperature, then cover with cling film, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until thoroughly cold and set. Just before serving, dust generously with ground cinnamon.

Tips From My Kitchen

• Temper Your Eggs Properly for Natillas: When combining the hot milk with the egg yolks, it’s crucial to pour the hot milk into the yolks very slowly while whisking vigorously. This gradual introduction of heat slowly raises the temperature of the eggs, preventing them from scrambling. If you add the eggs directly to the hot milk, you’ll end up with lumps rather than a smooth, creamy custard.
• Don’t Overcook the Chicken: Chicken breasts can dry out quickly if cooked for too long. For this recipe, browning the chicken in a separate pan and then adding it to the simmering sauce for just a few minutes ensures it remains tender and juicy. Overcooking will make it tough and stringy, detracting from the overall texture.
• Infuse the Milk for Maximum Flavour: For the natillas, don’t rush the milk infusion. Letting the vanilla pod and lemon zest gently warm in the milk allows their aromatic compounds to fully release and permeate the liquid, resulting in a much deeper, more complex flavour in your final custard.
• Adjust Spices to Your Liking: While my recipe provides a lovely balance, feel free to adjust the amount of paprika to suit your personal preference. Some prefer a bolder, smokier flavour, while others might like it milder. Taste the sauce as it simmers and adjust accordingly. Remember, it’s easier to add more than to take away.
• Resting the Chicken is Key: After the chicken has finished simmering in the sauce, allowing it to rest off the heat for 5-10 minutes before serving lets the juices redistribute throughout the meat. This results in a much more succulent and tender chicken dish, preventing dryness and enhancing the overall eating experience.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula
• Medium saucepan (for natillas)
• Whisk
• Individual serving dishes or a large serving bowl (for natillas)

Common Mistakes to Avoid

• Overcrowding the pan: When browning the chicken, ensure there’s enough space between pieces. Overcrowding lowers the pan’s temperature, steaming the chicken instead of browning it, which prevents that lovely golden crust and deep flavour from developing. Cook in batches if necessary.
• Wrong temperature for natillas: Cooking the natillas too high will cause the eggs to curdle and the custard to become lumpy. Always cook it over medium-low heat, stirring constantly, until it thickens gently. The ideal temperature is just below boiling, around 80-85°C (175-185°F).
• Skipping the rest time for chicken: After cooking, allowing the chicken to rest, even for just a few minutes, is vital. It permits the muscle fibres to relax and reabsorb their juices, ensuring the meat remains tender and moist when you cut into it.

Delicious Variations to Try

• Spicy Version: For those who enjoy a bit of heat, consider adding a pinch of cayenne pepper or a finely diced fresh green chilli along with the bell peppers in the chicken dish. Start with a small amount and taste as you go to achieve your desired level of spice.
• Vegetarian/Vegan Option: The chicken can be easily substituted with firm tofu or chickpeas. For a vegetarian option, simply omit the chicken and use vegetable stock. For vegan natillas, replace milk with a plant-based alternative like almond or oat milk, and use a suitable egg substitute or increase cornflour slightly for thickening.
• Different Protein: If chicken isn’t your preference, this rich sauce also works wonderfully with beef strips or turkey pieces. Adjust cooking times as needed to ensure the alternative protein is cooked through and tender. For a robust flavour, you might try it with lean cuts of beef, like sirloin or flank steak, cut into strips, as explored in recipes like this Butter Steak Recipe Juicy Beef.

What to Serve With Natillas & More

• Fluffy white rice or a fragrant Rice Pilaf Recipe Fluffy Side to soak up the delicious sauce.
• Crusty bread for dipping.
• A simple green salad with a light vinaigrette to cut through the richness.
• Steamed green beans or asparagus for a fresh vegetable accompaniment.

Frequently Asked Questions

Natillas & More

This recipe combines a vibrant and smoky chicken dish, featuring tender chicken strips cooked with bell peppers and paprika in a rich tomato sauce, with a classic Spanish dessert: creamy, chilled vanilla custard known as Natillas, dusted with cinnamon.

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Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 3 hours hrs 25 minutes mins

Servings: 4 servings

Course: Main Course and Dessert

Cuisine: Spanish

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 4 large chicken breasts boneless and skinless (approx. 600g)
• 2 tablespoons olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 1 red bell pepper deseeded and diced
• 1 yellow bell pepper deseeded and diced
• 400 g chopped tomatoes tinned
• 150 ml chicken stock
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Small bunch fresh parsley chopped, for garnish

For the Natillas

• 500 ml full-fat milk
• 100 g caster sugar
• 4 large egg yolks
• 2 tablespoons cornflour cornstarch
• 1 vanilla pod split and scraped (or 1 tsp vanilla extract)
• Pinch of ground cinnamon for serving
• Lemon zest strip optional, for infusing milk

Method

 

1. Prepare the Chicken: Slice the chicken breasts into 2cm thick strips. Season them generously with salt, black pepper, and half of the smoked paprika. You’ll notice the chicken strips taking on a lovely reddish hue from the paprika, indicating they’re ready for cooking.
2. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until it softens and turns translucent, filling your kitchen with a sweet, savoury aroma. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
3. Build the Sauce: Add the diced red and yellow bell peppers to the pan. Cook for 5 minutes until they start to soften slightly and their vibrant colours become more intense. Stir in the remaining smoked paprika, sweet paprika, and dried oregano. Cook for 1 minute, allowing the spices to toast and release their full fragrance. Pour in the tinned chopped tomatoes and chicken stock. Bring the mixture to a gentle simmer, allowing the liquids to bubble softly, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavours to meld beautifully.
4. Cook the Chicken: While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat. Add the seasoned chicken strips in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side until the chicken is golden brown and cooked through, losing its raw, pink appearance. Once cooked, transfer the chicken to the pan with the simmering sauce. Stir everything together gently and continue to simmer for another 5 minutes, allowing the chicken to absorb the rich flavours. The sauce will thicken slightly and cling to the chicken, looking glossy and inviting. Remove from heat and stir in the fresh parsley.
5. Start the Natillas Base: For the natillas, combine the milk, caster sugar, vanilla pod (or extract), and lemon zest strip (if using) in a medium saucepan. Heat over medium-low heat, stirring occasionally, until it’s steaming gently but not boiling. The milk will begin to smell wonderfully fragrant from the vanilla.
6. Thicken the Natillas: In a separate bowl, whisk the egg yolks and cornflour together until smooth. Once the milk is hot, remove the vanilla pod and lemon zest. Gradually pour about a third of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents them from scrambling. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
7. Cook the Natillas: Return the saucepan to medium-low heat and cook, stirring continuously with a wooden spoon or spatula, for 8-10 minutes. You’ll feel the custard thickening, starting to coat the back of your spoon, and it will develop a pale yellow, glossy appearance. It will eventually form soft, creamy waves as you stir. Do not allow it to boil.
8. Chill and Serve: Once thickened, remove the natillas from the heat. Pour the custard into individual serving bowls or a larger dish. Allow it to cool to room temperature, then cover with cling film, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until thoroughly cold and set. Just before serving, dust generously with ground cinnamon.

Notes

This recipe effectively provides a full meal, pairing a savory main course with a sweet dessert. Ensure the natillas are thoroughly chilled for the best texture and flavor. Tempering the egg yolks carefully is crucial to prevent scrambling.

I hope this Natillas & More recipe brings as much joy and deliciousness to your home as it does to mine. My kids absolutely devour this every time I make it, often asking for seconds of both the chicken and the creamy custard. It’s a testament to the fact that a well-balanced meal, with a touch of thoughtful preparation, can truly make any evening feel like a celebration. Don’t hesitate to leave a comment below with your thoughts, variations, or any questions you might have. Happy cooking!