Description
A flavorful Spanish Chicken in Bravas Sauce featuring tender chicken thighs simmered in a rich smoky paprika and tomato sauce with white beans and olives, perfect served over rice for a 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
- 400g / 14oz canned chopped tomatoes
- 1/2 cup / 125ml water
- 1 tbsp red wine vinegar
- salt to taste
- 240g / 1 cup white beans (cannellini or chickpeas), canned
- 90g / 1/2 cup green or black olives, any kind
To Garnish
- 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.
- Season and Brown Chicken: Sprinkle the chicken thighs with 1 tsp smoked paprika and salt on both sides. Heat olive oil in a skillet over medium heat and brown the chicken thighs until golden but not fully cooked, cooking in batches to avoid overcrowding. Remove chicken from the pan 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 Herbs: Stir in 1/2 tsp smoked paprika and thyme leaves stripped from sprigs. Continue cooking for another 5 minutes to deepen the flavors.
- Make the Sauce: Pour in the canned chopped tomatoes, water, red wine vinegar, and a pinch of salt. Increase heat to bring the sauce to a boil, then reduce heat and simmer uncovered for 10 minutes until thickened.
- Add Beans and Olives: Stir white beans and olives into the sauce to incorporate evenly.
- Bake Chicken in Sauce: Place 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 chicken is cooked through.
- Garnish and Serve: Remove from oven, sprinkle with chopped flat leaf parsley, and serve hot over cooked rice.
Notes
- Using bone-in, skin-on chicken thighs will add extra flavor and moisture to the dish.
- If you prefer a spicier sauce, add a pinch of cayenne pepper or chili flakes when cooking the vegetables.
- For a gluten free version, ensure all canned ingredients are gluten free.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- Serve with crusty bread instead of rice for a delicious alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
