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Spanish Chicken in Bravas Sauce

Spanish Chicken in Bravas Sauce
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This rustic Spanish-style chicken dish is bold, smoky, and deeply comforting. Juicy chicken thighs are braised in a rich tomato sauce flavored with smoked paprika, garlic, peppers, olives, and white beans. It’s a one-pan meal that’s hearty enough for a family dinner and perfect served with rice or crusty bread to soak up every drop of sauce.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 8 chicken thighs

  • Salt, to taste

  • 1 teaspoon smoked paprika

  • 1 onion, chopped

  • 4 cloves garlic, sliced

  • 1 red bell pepper, sliced

  • ½ teaspoon smoked paprika (extra for sauce)

  • 2–3 sprigs fresh thyme (or 1 teaspoon dried thyme)

  • 14 oz (400 g) canned chopped tomatoes

  • ½ cup (125 ml) water

  • 1 tablespoon red wine vinegar

  • Salt, to taste

  • 1 cup (240 g) white beans or chickpeas, drained and rinsed

  • ½ cup (90 g) green or black olives

  • 2–3 sprigs flat-leaf parsley, chopped

Instructions

1. Preheat

Preheat oven to 350°F (180°C).

2. Brown the chicken

Season chicken thighs with salt and smoked paprika.
Heat olive oil in a large oven-safe skillet or casserole over medium-high heat.
Brown the chicken on both sides until golden but not fully cooked. Work in batches if needed. Remove and set aside.

3. Cook the vegetables

In the same pan, add onion, bell pepper, and garlic. Cook over low heat for about 5 minutes until softened.
Add extra smoked paprika and thyme. Cook another 5 minutes to release flavor.

4. Make the sauce

Stir in tomatoes, water, red wine vinegar, and a pinch of salt.
Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
Add white beans and olives.

5. Bake

Nestle chicken thighs on top of the sauce.
Transfer to the oven and bake uncovered for 35–40 minutes, until the chicken is fully cooked and tender.

6. Serve

Sprinkle with chopped parsley and serve hot over rice, potatoes, or crusty bread.

Notes

  • Use smoked Spanish paprika (pimentón) for authentic flavor.

  • Brown the chicken well — this adds depth to the sauce.

  • Bone-in thighs stay juicier, but boneless also work with slightly shorter cooking time.

  • Make ahead friendly: flavors improve the next day.

  • Add heat: stir in chili flakes or a spoonful of bravas sauce for spice.

Find it online: https://biteseason.com/spanish-chicken-in-bravas-sauce/