Spanish Chicken In Bravas Sauce
A flavorful and comforting dish featuring juicy chicken thighs in a rich bravas sauce.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 8 thighs chicken
- to taste salt
- 2 tsp smoked paprika
- 1 onion chopped
- 4 cloves garlic sliced
- 1 red bell pepper sliced
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 14 oz canned chopped tomatoes
- 0.5 cup water
- 1 tbsp red wine vinegar No alcoholic drinks allowed, please substitute with a non-alcoholic option
- 1 cup canned white beans such as cannellini or chickpeas
- 0.5 cup green or black olives any kind
- 2 sprigs flat-leaf parsley chopped
Instructions
- Preheat your oven to 350°F (180°C).
- Season the chicken thighs with smoked paprika and salt on both sides. In a skillet, heat the olive oil over medium heat and brown the chicken thighs until golden, but not fully cooked. Work in batches to avoid overcrowding. Once browned, remove the chicken from the pan and set aside. Tip: Marinating the chicken in the spices for a few hours before cooking can enhance the flavor.
- In the same skillet, add the chopped onion, sliced red bell pepper, and sliced garlic. Cook over low heat for about 5 minutes, stirring occasionally.
- Add the remaining smoked paprika and thyme (leaves only) to the skillet, and cook for an additional 5 minutes.
- Pour in the canned chopped tomatoes, water, and red wine vinegar. Add a pinch of salt, increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes until thickened. Stir in the olives and white beans.
- Place the browned chicken thighs on top of the sauce in the skillet. Bake uncovered in the preheated oven for 35-40 minutes, or until the chicken is cooked through.
- Once done, sprinkle with chopped parsley and serve over rice or your favorite grain. Tip: This dish pairs wonderfully with crusty bread to soak up the delicious sauce.
Notes
For added flavor, consider marinating the chicken thighs in the spices for a few hours before cooking. You can substitute the white beans with any other beans you prefer. This dish pairs wonderfully with a side of crusty bread to soak up the delicious sauce.