Description
This Spanish Chicken in Bravas Sauce recipe features tender chicken thighs simmered in a rich, smoky tomato sauce with olives and white beans, baked to perfection. A hearty and flavorful dish perfect for a 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, such as cannellini or chickpeas, drained
- 90g / 1/2 cup olives, green or black, sliced
- 2-3 sprigs flat leaf parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) to prepare for baking the chicken later.
- Season and Brown Chicken: Sprinkle chicken thighs 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 until golden but not fully cooked, working in batches to avoid overcrowding. Remove and set aside.
- Sauté 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, cooking for another 5 minutes to develop flavor.
- Make Sauce: Pour in canned chopped tomatoes, 1/2 cup water, red wine vinegar, and a pinch of salt. Turn heat up to bring the sauce to a boil, then reduce heat and let it simmer for 10 minutes until thickened.
- Add Beans and Olives: Stir in the drained white beans and sliced olives into the sauce, mixing well to combine.
- Bake the Chicken: Place the 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, ensuring the chicken is fully cooked and tender.
- Garnish and Serve: Remove from oven, sprinkle chopped flat leaf parsley on top, and serve the dish hot over cooked rice or your preferred side.
Notes
- Use skin-on chicken thighs for best flavor and moisture retention.
- If you do not have fresh thyme, 1 tsp dried thyme can be used instead.
- Substitute white beans with chickpeas if desired for a slightly different texture.
- To make this dish gluten free, ensure all canned ingredients and paprika are free from additives containing gluten.
- Serve over rice, crusty bread, or potatoes for a complete meal.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 125 mg
