Spanish Chicken in Bravas Sauce
A perfect blend of bold flavors, Spanish Chicken in Bravas Sauce is a delicious, rustic dish inspired by Spain’s famous tapas. Tender chicken thighs are seared to golden perfection, then simmered in a rich, smoky, and spicy bravas sauce—a vibrant blend of tomatoes, garlic, onions, smoked paprika, and a touch of heat from chili peppers. The bravas sauce is tangy, spicy, and full of depth, perfectly complementing the juicy chicken. Serve with crispy potatoes and salad.
- Serves
- 6
Directions
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Prepare the Chicken: Preheat your oven to 375°F. Pat chicken thighs dry. Trim any excess skin not attached to the meat.
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Season the chicken with 1 tsp. smoked paprika, salt, and pepper.
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In a large oven-safe skillet or braising pan, heat 1 tablespoon olive oil over medium-high heat.
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Brown the chicken thighs, skin-side down first, until golden on both sides (about 3–4 minutes per side). Remove and set aside.
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Make the Bravas Sauce: In the same skillet, lower the heat to medium. Add additional oil if needed. Add onion and red bell pepper. Sauté until soft (4-5 minutes).
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Add garlic and thyme, stir for 1 minute until fragrant. Stir in tomato paste, 1 teaspoon smoked paprika, red pepper flakes, and cornstarch. Stir well to combine and cook for 1 minute.
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Slowly pour in the chicken broth, whisking continuously to prevent lumps. Stir in the diced tomatoes, red wine vinegar, and sherry wine. Simmer for 10–15 minutes, until slightly thickened.
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Bake: Nestle the browned chicken thighs back into the sauce, skin-side up. Scatter in the white beans and olives. Transfer the pan to the oven and bake uncovered for 30 minutes, or until the chicken is cooked through (internal temp of 165°F ).
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Serve: Garnish with chopped flat-leaf parsley.
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Serve hot with rice, roasted potatoes, or with crusty bread to soak up the sauce. Finish with a sprinkle of flaky salt and a crack of black pepper, if desired.
From Shawnie's class “Chicken Goes Global” (also taught in Spanish Chicken in Bravas Sauce)
