Spanish Chicken in Bravas Sauce
Chicken thighs cooked in paprika flavoured tomato sauce with olives and white beans.
Servings: 8
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 8 chicken thighs
- salt
- 1 tsp This is an affiliate link.smoked paprika
- 1 onion chopped
- 4 cloves garlic sliced
- 1 red pepper sliced/red bell pepper in the US
- 1/2 tsp This is an affiliate link.smoked paprika
- 2-3 sprigs fresh thyme or 1 tsp dried thyme
- 400g / 14oz chopped tomatoes canned
- 1/2 cup / 125ml water
- 1 tbsp red wine vinegar
- salt to taste
- 240g / 1 cup white beans such as cannellini or chickpeas, canned
- 90g / 1/2 cup green olives or black olives any kind
- 2-3 sprigs flat leaf parsley chopped
Instructions
- Preheat oven to 350F/180C.
- Sprinkle chicken thighs with Spanish paprika and salt on both sides and brown in a skillet until golden but not cooked all the way through. Cook in batches to avoid overcrowding. Remove from the pan and set aside until needed.
- To the same pan add the chopped onion, sliced red peppers, sliced garlic and cook over low heat for 5 minutes. Add the smoked paprika and thyme (leaves only) and cook for 5 minutes longer.
- Pour in canned chopped of whole tomatoes, water, red wine vinegar and a pinch of salt, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick. Stir in olives and white beans.
- Next put chicken on top of the sauce and bake uncovered in the preheated oven for 35-40 minutes. Sprinkle with chopped parsley and serve over rice.
Nutrition
Calories: 336kcal | Carbohydrates: 12g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 628mg | Potassium: 536mg | Fiber: 3g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 2mg