Description
A bold and flavorful Spanish chicken dish cooked in a rich, spicy bravas-style tomato sauce with olives and beans. This one-pan meal brings the rustic, smoky flavors of Spain to your table, perfect for a satisfying and hearty dinner.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup canned diced tomatoes
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 cup canned white beans, drained
- 1/4 cup green and black olives
- 1 teaspoon red wine vinegar
- Fresh thyme or parsley for garnish
Instructions
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear for 5 minutes per side until golden brown. Remove and set aside.
- Sauté the vegetables: In the same pan, sauté onions, garlic, and red bell pepper until softened, about 5 minutes.
- Add spices: Stir in smoked paprika, cayenne, and cumin. Cook for 1 minute to release their flavors.
- Make the sauce: Pour in diced tomatoes, tomato sauce, and chicken broth. Stir well and bring to a simmer.
- Simmer the chicken: Return the chicken to the skillet, cover, and cook on low heat for 20 minutes.
- Finish with beans and olives: Stir in white beans, olives, and red wine vinegar. Cook uncovered for another 10 minutes until the sauce thickens.
- Garnish and serve: Sprinkle with fresh thyme or parsley and serve hot.
Notes
- Serve with crusty bread, rice, or roasted potatoes for a complete meal.
- Adjust the cayenne pepper to control the spice level.
- You can use boneless chicken thighs for a quicker cooking time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish, Mediterranean
