Description
A flavorful Spanish Chicken in Bravas Sauce featuring tender chicken thighs simmered in a smoky paprika tomato sauce with olives and white beans, baked to perfection and garnished with fresh parsley. Perfect served over rice for a comforting and hearty meal.
Ingredients
Scale
Chicken
- 1 tbsp olive oil
- 8 chicken thighs
- salt to taste
- 1 tsp smoked paprika
Sauce
- 1 onion, chopped
- 4 cloves garlic, sliced
- 1 red bell pepper, sliced
- 1/2 tsp smoked paprika
- 2-3 sprigs fresh thyme or 1 tsp dried thyme leaves
- 400g chopped canned tomatoes (14 oz)
- 1/2 cup (125 ml) water
- 1 tbsp red wine vinegar
- salt to taste
- 240g white beans (cannellini or chickpeas), canned (1 cup)
- 90g green or black olives, any kind (1/2 cup)
- 2-3 sprigs flat leaf parsley, chopped
Instructions
- Preheat oven: Preheat your oven to 350°F (180°C) to prepare for baking the chicken in the sauce.
- Brown chicken: Sprinkle chicken thighs evenly with smoked paprika and salt on both sides. Heat olive oil in a skillet over medium heat and brown the chicken in batches until the skin is golden but not fully cooked. Remove and set aside.
- Cook vegetables: In the same skillet, add chopped onion, sliced red bell pepper, and sliced garlic. Cook over low heat for 5 minutes until softened.
- Add spices and thyme: Stir in 1/2 tsp smoked paprika and the thyme leaves. Cook the mixture for an additional 5 minutes to develop the flavors.
- Make the sauce: Pour in the canned chopped tomatoes, water, and red wine vinegar. Add a pinch of salt, then increase heat to bring the sauce to a boil. Reduce heat and simmer uncovered for 10 minutes until thickened.
- Add beans and olives: Stir in the canned white beans and olives to incorporate them into the sauce evenly.
- Bake chicken in sauce: Place the browned chicken thighs on top of the sauce in the skillet or transfer to an oven-safe dish. Bake uncovered in the preheated oven for 40 minutes until the chicken is cooked through and tender.
- Garnish and serve: Sprinkle the chopped flat leaf parsley over the finished dish. Serve the Spanish chicken in bravas sauce over cooked rice for a complete meal.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture.
- If fresh thyme is unavailable, dried thyme can be used as a substitute.
- Canned beans should be drained and rinsed before adding to the sauce to reduce sodium.
- Adjust the amount of smoked paprika based on your spice preference for a milder or stronger smoky flavor.
- Serve with a side of steamed rice or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 115 mg
