Name: Spanish Chicken in Bravas Sauce Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 8 chicken thighs; salt (to taste); 1 tsp smoked paprika; 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, such as cannellini or chickpeas, drained; 90g / 1/2 cup olives, green or black, sliced; 2-3 sprigs flat leaf parsley, chopped (for garnish)

Jump to Recipe· 4.6 from 9 reviews

I’m so excited to share this Spanish Chicken in Bravas Sauce Recipe with you because it’s one of those dishes that just hugs your soul—and tastes absolutely incredible. Imagine tender chicken thighs simmered in a smoky, slightly spicy tomato sauce, mingling with olives and beans for that classic Spanish flair. Trust me, once you try this, it’ll become a dinner staple you’ll reach for again and again.

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Why This Recipe Works

Perfectly Balanced Flavors: The smoky paprika and fresh thyme bring warmth while the olives add a salty tang that makes every bite crave-worthy.
Juicy Chicken Thighs: Browning the chicken first locks in moisture and builds deep flavor before finishing in the bravas sauce.
Simple, Accessible Ingredients: Most pantry staples come together to create an authentic Spanish vibe without any fuss.
One-Pan to Oven Finish: Easy cleanup and effortless layering of flavors make it family-weeknight friendly.

Spanish Chicken in Bravas Sauce, Spanish chicken recipe, chicken in spicy tomato sauce, Mediterranean chicken dinner, 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

Ingredients & Why They Work

This Spanish Chicken in Bravas Sauce Recipe shines because of its respect for classic Spanish ingredients that complement each other beautifully—smoky paprika, tangy olives, and hearty white beans build a complex sauce that’s rich but approachable. When shopping, pick high-quality canned tomatoes and good olive oil for the best results.

Olive oil: Use extra virgin olive oil for authentic flavor and better browning of the chicken.
Chicken thighs: Skin-on, bone-in thighs offer the most juicy, tender meat and crisp skin when browned properly.
Smoked paprika: This is the star spice—adds that signature smoky warmth.
Onion: Brings sweetness and body to the sauce.
Garlic: Sliced thin for mellow, aromatic flavor that seeps into the sauce.
Red bell pepper: Adds freshness and a subtle sweetness that balances the smoky and tangy notes.
Thyme: Fresh sprigs are best, but dried thyme works too—adds earthiness.
Chopped tomatoes (canned): The base of the sauce—look for good quality with no added salts or sugars.
Red wine vinegar: Provides the bright acidity that cuts through the richness and enhances flavors.
White beans (canned): Like cannellini or chickpeas, they add creaminess and heartiness.
Olives: Green or black, pitted and sliced—choose your favorite, they bring the salty pop.
Flat leaf parsley: Chopped fresh for garnish, adds a fresh herbal note.

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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

I love tweaking my Spanish Chicken in Bravas Sauce Recipe depending on the season and what’s on hand. Don’t hesitate to experiment—maybe spice it up a bit, or swap the beans for something earthier. It’s your kitchen, your rules!

Spicier Version: Once, I added a pinch of cayenne pepper and a dash of smoked chili powder to give it a fiery kick, and honestly, it was addictive.
Vegetarian Swap: Try replacing the chicken with hearty mushrooms or roasted eggplant for a meat-free version that’s just as comforting.
Herb Variations: Fresh oregano or rosemary work beautifully too if thyme isn’t around.
Serving Styles: Feel free to serve over couscous or crusty bread instead of rice for a different vibe.

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

Step 1: Brown the Chicken to Lock in Juices

Start by sprinkling your chicken thighs generously with smoked paprika and salt on both sides. Heat olive oil in a big skillet over medium-high heat and brown the chicken thighs until they’re golden but not fully cooked through yet—about 4-5 minutes per side. It’s important to do this in batches so the pan doesn’t get overcrowded, which can cause steaming instead of browning. Once browned, set the chicken aside. This step makes all the difference in flavor and texture.

Step 2: Build the Flavorful Bravas Sauce

In that same skillet (leave all those flavorful browned bits!) toss in your chopped onion, sliced garlic, and red bell pepper. Cook them gently over low heat for about 5 minutes until they soften and release their sweetness. Then sprinkle in another dash of smoked paprika and add thyme leaves, cooking for 5 more minutes. This slow sauté brings out deep flavors without burning the garlic or paprika.

Step 3: Simmer the Sauce to Perfection

Now pour in the canned chopped tomatoes, water, red wine vinegar, and a pinch of salt. Turn the heat up to bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for about 10 minutes until the sauce thickens beautifully. Stir in your olives and white beans—it’s like little flavor bombs waiting to surprise you with every bite!

Step 4: Bake and Let the Flavors Meld

Transfer the sauce to a baking dish if your skillet isn’t oven-safe and nestle the browned chicken thighs right on top. Pop it uncovered into your preheated oven at 350°F (180°C) for 35-40 minutes. Baking allows the chicken to finish cooking in those rich, smoky flavors, with the sauce bubbling up around it. When it’s done, sprinkle with freshly chopped parsley for that fresh pop of color and taste!

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Tips from My Kitchen

Don’t Rush the Browning: Taking your time here locks in juiciness and makes the sauce more flavorful.
Use Fresh Herbs When Possible: Thyme and parsley freshen up the dish and add complexity.
Adjust Acidity Carefully: The red wine vinegar is key, but add it gradually—too much can overpower the balance.
Avoid Overcrowding the Pan: Cook the chicken in batches to ensure nice golden crusts instead of steamed skin.

How to Serve Spanish Chicken in Bravas Sauce Recipe

Garnishes

I always finish this dish with a generous sprinkle of fresh, chopped flat-leaf parsley—it adds brightness and color that contrasts with the deep, smoky sauce perfectly. Sometimes, if I’m feeling a little extra, I’ll add a few thin slices of fresh red chili for a subtle kick and a pop of heat.

Side Dishes

Serving this Spanish Chicken in Bravas Sauce Recipe over fluffy white rice is my go-to. The rice absorbs the rich sauce beautifully, making every bite satisfying. You can also try it with buttery mashed potatoes or crusty rustic bread to soak up the sauce. A simple green salad with lemon vinaigrette cuts through the richness and keeps things balanced.

Creative Ways to Present

For special occasions, I like to serve this dish family-style in a beautiful rustic terracotta casserole, letting everyone help themselves, which feels very authentic and festive. Adding a scattering of toasted almonds on top can add a lovely crunch and surprise texture contrast, making it look and taste restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

This dish actually tastes even better the next day after the flavors have had time to meld. I usually store leftovers in an airtight container in the fridge and consume within 3 days for the best taste and texture.

Freezing

If you want to freeze it, let the dish cool completely, then transfer to a freezer-safe container. It freezes well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

For reheating, I prefer warming it gently on the stovetop over low heat to avoid drying out the chicken. Add a splash of water or broth if the sauce has thickened too much. Alternatively, you can reheat in the oven at 325°F (160°C) until warmed through.

FAQs

Can I make this Spanish Chicken in Bravas Sauce Recipe spicy?

Absolutely! You can add a pinch of cayenne pepper, smoked chili powder, or chopped fresh chili peppers when you sauté the onions and peppers for an extra kick. Just adjust to your heat preference.
What’s the difference between using chicken thighs vs. breasts in this recipe?

Chicken thighs are more forgiving and stay juicy during baking, plus their darker meat adds richness that pairs perfectly with the smoky sauce. Breasts will cook faster but can dry out, so if you use them, keep a close eye and consider marinating first to lock in moisture.
Can I use dried beans instead of canned?

You can, but make sure to soak and cook them fully beforehand. Canned beans save time, and their creaminess blends better in this quick-cooking sauce.
Is there a substitute for red wine vinegar?

Yes, you can use sherry vinegar or apple cider vinegar as a substitute, but add gradually to taste, as they have slightly different flavor profiles and acidity levels.
What can I serve instead of rice?

Couscous, quinoa, mashed potatoes, or rustic bread for dipping all make excellent alternatives, allowing you to customize the meal to your taste and pantry.

Final Thoughts

This Spanish Chicken in Bravas Sauce Recipe is one of my absolute favorites because it’s simple but not boring, and it’s packed with flavors that feel like a warm hug from the Mediterranean. Whether it’s a cozy weeknight or you’re entertaining friends, this dish impresses without stress. I hope you give it a try and make it your own—you’ll love how the smoky, tangy sauce brings the chicken to life. Let me know how it goes, and enjoy every delicious bite!