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
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 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
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the chicken in the sauce.
- 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.
- 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.
- Add Spices and Herbs: Stir in 1/2 tsp smoked paprika and thyme leaves, cooking for an additional 5 minutes to develop flavors.
- 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.
- Add Beans and Olives: Stir in the drained white beans and olives, combining evenly into the sauce.
- 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.
- 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
