Spanish Chicken in Bravas Sauce
Delicious Spanish Chicken in Bravas Sauce features chicken thighs cooked in paprika flavored tomato sauce with olives and white beans.
Equipment
- Cast iron casserole dish
Ingredients
- 1 tablespoon olive oil
- 8 thighs chicken
- salt to taste
- 1 teaspoon smoked paprika
- 1 large onion chopped
- 4 cloves garlic sliced
- 1 medium red pepper sliced
- ½ teaspoon smoked paprika
- 2-3 sprigs fresh thyme or 1 teaspoon dried thyme
- 400 g canned chopped tomatoes
- ½ cup water approx. 125ml
- 1 tablespoon red wine vinegar
- 240 g white beans such as cannellini or chickpeas, canned
- 90 g 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, and 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 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
Serving: 1servingCalories: 336kcalCarbohydrates: 12gProtein: 22gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 111mgSodium: 628mgPotassium: 536mgFiber: 3gSugar: 3gVitamin A: 875IUVitamin C: 26mgCalcium: 62mgIron: 2mg
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