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Spanish Chicken in Bravas Sauce Recipe

ByCaroline
Jump to Recipe· 4.4 from 7 reviews

If you’re craving something bold, comforting, and packed with amazing flavor, you’re going to love this Spanish Chicken in Bravas Sauce Recipe. It’s one of my all-time favorites because it combines tender chicken thighs with a smoky, spicy tomato sauce that feels like a warm hug on a plate. Plus, it’s way easier to make than you might think, and perfect for sharing with friends or family. Stick around – I’ll walk you through every step so yours turns out just right!

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Why This Recipe Works

  • Balanced Flavors: The smoky paprika and tangy vinegar create that iconic bravas sauce with just the right amount of kick.
  • Perfectly Juicy Chicken: Searing the thighs before baking locks in moisture and creates a crunchy golden skin that’s irresistible.
  • One-Pan Wonder: You build the sauce right in the same pan you brown the chicken, packing every bit of flavor into the final dish.
  • Versatile and Crowd-Pleasing: Whether it’s a weeknight dinner or a casual dinner party, this recipe fits the bill beautifully.
Spanish Chicken in Bravas Sauce, Spanish chicken with bravas sauce, best Spanish chicken recipe, smoky spicy chicken thighs, easy Spanish chicken dish - The image shows a white pot filled with five browned chicken thighs on top of a thick, red tomato sauce. The sauce contains white beans, whole green and black olives, and slices of red pepper, all mixed evenly around the chicken. The chicken skin is golden and crispy with some sprinkled green herbs on top. One silver spoon scoops up some sauce with beans and olives, resting near the bottom left of the pot. The pot's edge is slightly stained with sauce, and the background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient has a role here—from smoky paprika that defines bravas sauce, to the tender chicken thighs which soak up all those rich, spicy flavors. The combination of canned tomatoes, olives, and beans adds a wonderful depth and texture. Let me share some tips on picking your ingredients for best results.

Spanish Chicken in Bravas Sauce, Spanish chicken with bravas sauce, best Spanish chicken recipe, smoky spicy chicken thighs, easy Spanish chicken dish - Flat lay of fresh raw chicken thighs with smooth skin, a small mound of coarse sea salt crystals, a white ceramic bowl with bright golden olive oil, a whole red bell pepper sliced lengthwise showing its seeds, a chopped yellow onion with white and purple layers, a few fresh thyme sprigs with tiny green leaves, several garlic cloves sliced thinly, a small white bowl filled with vibrant chopped red tomatoes, a small white bowl of clear water, a small white bowl holding deep red wine vinegar, a small white bowl filled with plump white cannellini beans, a small white bowl with shiny green olives, and a few sprigs of fresh flat-leaf parsley with bright green leaves, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: Use good-quality extra virgin olive oil for that authentic Spanish taste and smooth richness.
  • Chicken thighs: Skin-on and bone-in are best for juicy, flavorful meat and crispy skin.
  • Smoked paprika: This is non-negotiable for the recipe’s signature smoky warmth—don’t substitute with regular paprika.
  • Onion: A yellow or white onion adds natural sweetness as it slowly sautés and softens.
  • Garlic cloves: Thinly sliced garlic infuses the sauce with savory depth without overpowering.
  • Red bell pepper: Adds color, a touch of natural sweetness, and a classic bravas sauce feel.
  • Thyme: Fresh is best, but dried works in a pinch; it lends an earthy herbaceous note.
  • Chopped tomatoes (canned): Choose good quality canned tomatoes—they make the sauce rich and tangy.
  • Red wine vinegar: It brightens the sauce and balances the smokiness perfectly.
  • White beans (cannellini or chickpeas): Adds a creamy texture and makes the dish more filling.
  • Green or black olives: Salty bursts of umami that complement the sauce and chicken beautifully.
  • Fresh parsley: Chopped on top for a fresh, vibrant finish that cuts through the richness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spanish Chicken in Bravas Sauce Recipe is how easy it is to adjust for your taste and pantry. I often play around with the level of spice or swap ingredients based on what I have. Feel free to make it your own!

  • Make it spicy: Sometimes I add a pinch of cayenne pepper or use hot smoked paprika for a fiery kick—you’ll definitely enjoy a bolder version like this.
  • Swap the beans: If you’re not a fan of cannellini beans, chickpeas or butter beans work just as well and change the texture slightly.
  • Add veggies: For extra color and nutrition, I love tossing in sliced zucchini or mushrooms when I’m making this for a heartier meal.
  • Use chicken breasts: If you prefer lean cuts, boneless chicken breasts work, but be mindful they cook faster and can dry out easily.

Step-by-Step: How I Make Spanish Chicken in Bravas Sauce Recipe

Step 1: Brown the Chicken for Golden, Crispy Skin

Start by seasoning the chicken thighs with smoked paprika and salt on both sides. Heat a tablespoon of olive oil in a skillet and brown the chicken over medium-high heat until beautifully golden but not fully cooked—the goal is color and flavor here. Work in batches so the pan doesn’t overcrowd, which helps the chicken crisp up nicely. Once browned, remove the chicken and set it aside. This step is key to keeping the chicken juicy and flavorful in the final bake.

Step 2: Build the Bravas Sauce Base

Using the same pan (no need to wash!), toss in the chopped onion, sliced red peppers, and garlic. Cook over low heat for about 5 minutes until everything starts to soften and smell incredible. Sprinkle in more smoked paprika and add the thyme leaves, stirring for another 5 minutes. This slow-cooking releases the flavors and lets the spices bloom, which is what makes this sauce so special.

Step 3: Simmer the Sauce to Perfection

Pour in the canned tomatoes, water, and red wine vinegar. Add a pinch of salt, then crank up the heat to bring it all to a boil. Once bubbling, reduce the heat and let it gently simmer for 10 minutes, stirring occasionally, until thickened. Lastly, stir in the olives and white beans to warm through—this adds amazing texture and that classic Mediterranean flavor you want in bravas sauce.

Step 4: Bake, Rest, and Garnish

Nestle the browned chicken thighs on top of your luscious sauce, then slide the whole pan into a 350°F (180°C) oven. Bake uncovered for 35-40 minutes until the chicken is cooked through and the sauce is bubbling merrily around it. Just before serving, sprinkle chopped fresh parsley over the top for a fresh burst of color and flavor. Serve it up with fluffy rice or crusty bread to soak up every last bit of that saucy goodness.

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Tips from My Kitchen

  • Don’t Skip Browning: I’ve learned the hard way that browning the chicken first adds so much complexity to this dish—it’s worth the little extra time.
  • Control the Spice: If you prefer a milder version, use regular paprika instead of smoked, or just reduce the amount slightly.
  • Use Fresh Herbs: Fresh thyme and parsley brighten the dish tremendously, giving it that homemade feel I always look for.
  • Avoid Overseasoning: Be careful with salt especially because of the olives—it’s easy to overdo, so taste as you go.

How to Serve Spanish Chicken in Bravas Sauce Recipe

Spanish Chicken in Bravas Sauce, Spanish chicken with bravas sauce, best Spanish chicken recipe, smoky spicy chicken thighs, easy Spanish chicken dish - A white pot filled with six pieces of browned chicken thighs in a thick red tomato sauce with white beans, green and black olives, and slices of red bell pepper scattered throughout. The chicken pieces have a crispy brown textured skin, sitting immersed in the sauce full of small herbs and vegetables. Next to the pot, on a white plate, are two chicken thighs with some sauce, beans, and olives on top, with a silver spoon resting on the plate partially covered in sauce and a green olive. The pot sits on a weathered rustic surface, with a gray cloth to the side, all placed on a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish with a generous sprinkle of fresh parsley—it just pops against the rich red sauce and adds a lovely herbaceous note. Sometimes, I also add a squeeze of fresh lemon juice right before serving; it brightens everything up and balances the smoky flavors beautifully.

Side Dishes

This Spanish Chicken in Bravas Sauce pairs perfectly with simple steamed white rice or fluffy couscous to soak up the sauce. On cooler nights, I serve it alongside warm crusty bread—nothing beats dunking bread into that smoky sauce. A crisp green salad or sautéed greens also complement the richness well.

Creative Ways to Present

For gatherings, I like to serve this in a rustic terracotta dish straight from the oven, surrounded by lemon wedges and extra parsley. It really elevates the experience and sparks conversation. Sometimes I plate it family-style on a big platter with colorful roasted veggies on the side—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover Spanish Chicken in Bravas Sauce stores beautifully in an airtight container in the fridge for up to 3 days. I usually keep the chicken submerged in the sauce to help retain moisture and flavor. When you eat the next day, the flavors actually deepen—bonus!

Freezing

This dish freezes well, too. Let it cool completely, then portion into freezer-safe containers. It’ll keep for up to 2 months. Just thaw in the fridge overnight before reheating. I find freezing works best without the fresh parsley, so add that after reheating for freshness.

Reheating

I usually reheat leftovers gently on the stovetop over low heat, stirring occasionally, to keep the chicken tender and the sauce silky. If you’re in a rush, the microwave works fine—just cover the dish to lock in moisture and reheat in short bursts to avoid drying out.

FAQs

  1. Can I use chicken breasts instead of thighs in this Spanish Chicken in Bravas Sauce Recipe?

    Yes, you can! Just keep in mind that chicken breasts cook faster and can dry out more easily, so reduce the baking time and watch closely. You might also want to brine them briefly or marinate to keep them juicy.

  2. How spicy is the bravas sauce in this recipe?

    The sauce has a gentle smoky warmth from the smoked paprika but isn’t overly spicy. If you like heat, you can easily add cayenne pepper or use hot smoked paprika to kick things up a notch.

  3. Can I make this recipe vegetarian or vegan?

    You could! Swap the chicken for hearty roasted vegetables like cauliflower, mushrooms, or eggplant, and use vegetable broth instead of water. The bravas sauce is naturally plant-based, so it works quite well for meatless versions.

  4. What can I serve with Spanish Chicken in Bravas Sauce?

    Rice, crusty bread, or couscous are perfect to soak up the sauce. For a balanced meal, add a simple green salad or roasted vegetables on the side. These pairings keep the hearty, comforting vibe of the dish intact.

Final Thoughts

I’ve made this Spanish Chicken in Bravas Sauce Recipe more times than I can count, and each time, it feels like I’m serving up a little taste of Spain right at my own kitchen table. It’s soulful, packed with flavor, and honestly just downright comforting. If you enjoy dishes with smoky depth and vibrant sauce, this one’s a keeper you’ll come back to again and again. Trust me—once you try it, you’ll be sharing it with your friends too!

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Spanish Chicken in Bravas Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 7 reviews
  • Author: Caroline
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Spanish
Print Recipe

Description

A flavorful Spanish Chicken in Bravas Sauce recipe featuring tender chicken thighs simmered in a smoky paprika tomato sauce with olives and white beans, baked to perfection and garnished with fresh parsley. Ideal for a hearty and comforting dinner served over rice.

Ingredients

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 only)
  • 400g / 14oz canned chopped tomatoes
  • 1/2 cup / 125ml water
  • 1 tbsp red wine vinegar
  • Salt to taste
  • 240g / 1 cup canned white beans (cannellini or chickpeas)
  • 90g / 1/2 cup green or black olives, any kind
  • 2-3 sprigs flat leaf parsley, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the chicken in the sauce.
  2. Brown Chicken: Sprinkle the chicken thighs evenly with 1 tsp smoked paprika and salt on both sides. Heat 1 tbsp olive oil in a skillet over medium heat and brown the chicken thighs until golden but not fully cooked, working in batches to avoid overcrowding the pan. Remove and set aside.
  3. Sauté Vegetables: In the same pan, add chopped onion, sliced red bell pepper, and sliced garlic. Cook over low heat for 5 minutes until softened.
  4. Add Spices and Herbs: Stir in 1/2 tsp smoked paprika and thyme leaves, cooking for an additional 5 minutes to develop flavors.
  5. Simmer Sauce: Pour in canned chopped tomatoes, 1/2 cup water, and 1 tbsp red wine vinegar. Add a pinch of salt, bring to a boil over medium-high heat, then reduce heat and simmer the sauce for 10 minutes until thickened.
  6. Add Beans and Olives: Stir in the drained white beans and olives, combining evenly into the sauce.
  7. Bake Chicken: Place the browned chicken thighs on top of the sauce in the skillet or transfer to an ovenproof dish. Bake uncovered in the preheated oven for 40 minutes until the chicken is cooked through and tender.
  8. Garnish and Serve: Sprinkle chopped flat leaf parsley over the dish before serving. Serve hot, traditionally over rice.

Notes

  • For a spicier version, add a pinch of cayenne pepper or a chopped chili to the sauce when adding the paprika.
  • If you prefer, boneless chicken thighs may be used but adjust baking time to avoid overcooking.
  • White beans can be swapped for chickpeas for a slightly different texture and flavor.
  • This dish pairs well with crusty bread or roasted potatoes instead of rice for variety.
  • Make sure not to overcrowd the pan when browning chicken to get an even sear and avoid steaming.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 38 g
  • Cholesterol: 120 mg

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