I’m sharing my Spanish Chicken Thighs recipe, with paprika-kissed thighs braised in a tangy tomato sauce alongside white beans and olives, and a finishing twist that might surprise you.

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I can’t get over how this Spanish Chicken In Bravas Sauce hit me the first time, it felt like finding a little secret in a crowded tapas bar. The chicken thighs soak up that smoky smoked paprika so it sings in every bite, but it’s not one note, theres this tang that makes you pause and taste again.

Part Catalan Chicken and part Spanish Bowl, it walks that line between familiar and surprising. I kept thinking, is this truly that simple, or am I missing something, and then I took another forkful and decided nope, this is exactly what dinner should be.

Ingredients

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Chicken thighs: High in protein and iron, pretty filling, skin adds fat and rich flavor.
Smoked paprika: Gives smokey warmth and color, low cal, adds mild heat and depth.
Chopped tomatoes: Provide vitamin C and fiber, makes sauce tangy slightly sweet, very hydrating.
White beans: Good source of fiber and plant protein, they bulk the dish.
Green olives: Salty briny bite, add healthy fats, make sauce tangy and savory.
Olive oil: Adds monounsaturated fat, helps cook aromatics, gives silky mouthfeel.
Garlic: Aromatic, provides flavor and some antioxidants, lets the sauce taste more rounded.
Parsley: Fresh herb, adds brightness and vitamin K, a nice fresh finish.

Ingredient Quantities

6 bone in skin on chicken thighs (about 1.2 kg), trimmed of excess fat

1 1/2 teaspoons smoked paprika

1 teaspoon sweet paprika

1/2 teaspoon hot paprika or cayenne pepper (adjust to taste)

2 teaspoons kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 large onion, thinly sliced

3 garlic cloves, minced or finely chopped

1 tablespoon tomato paste

1 can (14 oz / 400 g) chopped tomatoes

1 cup (240 ml) chicken stock

1 tablespoon sherry vinegar or red wine vinegar

1 teaspoon granulated sugar

1 bay leaf

1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped

1 can (15 oz / 425 g) white beans, drained and rinsed (cannellini or navy)

3/4 cup pitted green olives, halved (Manzanilla or Castelvetrano)

2 tablespoons chopped fresh parsley for garnish

Rice to serve optional 1 cup long grain rice (uncooked)

Simple salad to serve optional 4 cups mixed salad leaves, 2 tablespoons olive oil, 1 tablespoon lemon juice, pinch salt

How to Make this

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1. Pat the 6 bone in skin on chicken thighs very dry and rub all over with 1 1/2 teaspoons smoked paprika, 1 teaspoon sweet paprika, 1/2 teaspoon hot paprika or cayenne, 2 teaspoons kosher salt and 1/2 teaspoon black pepper; let sit while you prep the rest, helps the skin crisp up.

2. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium high heat until shimmering, add chicken skin side down and cook until the skin is deep golden and a lot of fat has rendered, about 7 to 9 minutes, flip and brown the other side 2 to 3 minutes then transfer chicken to a plate, do it in batches if needed so you dont crowd the pan.

3. Lower heat to medium, add the thinly sliced onion to the same pan and cook until soft and starting to brown about 6 to 8 minutes scraping up brown bits, then stir in 3 minced garlic cloves and 1 tablespoon tomato paste and cook 30 to 60 seconds until fragrant.

4. Pour in 1 cup chicken stock and 1 tablespoon sherry vinegar or red wine vinegar to deglaze the pan, scrape up the fond, then add 1 can chopped tomatoes, 1 teaspoon granulated sugar, 1 bay leaf and 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano, bring to a gentle simmer and taste for salt.

5. Nestle the chicken back into the sauce skin side up, bring the pot to a low simmer, cover and braise for 25 to 30 minutes until the chicken is cooked through and sauce has thickened a bit, check an internal temperature of 165 F 74 C if you want to be sure.

6. Stir in the drained 1 can white beans and 3/4 cup halved pitted green olives, simmer uncovered 5 to 10 minutes so the beans heat through and the olives mingle with the sauce, remove the bay leaf and adjust seasoning.

7. While the chicken is braising cook the rice if using: rinse 1 cup long grain rice, combine with 2 cups water and a pinch of salt, bring to a boil then reduce to a low simmer, cover and cook until tender about 15 to 18 minutes, fluff with a fork.

8. Toss the simple salad by mixing 4 cups mixed salad leaves with 2 tablespoons olive oil, 1 tablespoon lemon juice and a pinch of salt, taste and add more lemon or oil if needed.

9. Serve the chicken and bravas sauce spooned over rice or with crusty bread, scatter 2 tablespoons chopped fresh parsley over the top, and offer the salad on the side; if the sauce needs a lift add a splash more vinegar or a squeeze of lemon, dont be shy.

Equipment Needed

1. Large heavy skillet or Dutch oven (for searing the thighs and braising the sauce)
2. Tongs (for flipping and moving the chicken)
3. Wooden spoon or heatproof spatula (to scrape up the fond and stir)
4. Chef’s knife
5. Cutting board
6. Measuring spoons and measuring cups
7. Can opener
8. Fine-mesh sieve or colander (to drain and rinse the beans and rice)
9. Medium saucepan with tight-fitting lid (to cook the rice)
10. Instant-read meat thermometer (check chicken reaches 165 F / 74 C, dont skip this)

FAQ

Q: How spicy is this, can I make it milder? A: It's medium spicy as written, but you can easily tame it by using less hot paprika or cayenne, try a quarter teaspoon for just a hint. If it ends up too hot add a spoon of yogurt or sour cream to each portion, or serve with plain rice to mellow the heat.

Q: Can I use boneless skinless chicken instead of bone in skin on thighs? A: Yes, you can, it will cook faster though. Brown boneless thighs for about eight to ten minutes until golden then simmer in the sauce about fifteen minutes until internal temp reaches 165 F or 74 C. Bone in thighs usually need around thirty to forty minutes total.

Q: Can I make this ahead or freeze it? A: Absolutely, the flavors actually improve after sitting overnight in the fridge for one to two days. For freezing cool completely, then freeze up to three months. Thaw overnight in the fridge and gently reheat on the stove over low heat until hot, stirring so the sauce doesn't stick.

Q: I don't like white beans or olives, what can I swap them with? A: No problem, chickpeas work great instead of white beans. For the briny olive note try chopped roasted red peppers or a few tablespoons of capers. You can also just leave them out, the dish is still tasty.

Q: Do I have to cook it on the stove, can I bake it instead? A: Yes you can bake it. Brown the thighs in an oven safe pan then add the sauce, cover and bake in a preheated 375 F oven for about thirty five to forty minutes until cooked through. Finish uncovered a few minutes if you want the skin crisper.

Q: My sauce is too thin, how do I thicken or make it silkier? A: Let it simmer uncovered to reduce and concentrate, that takes ten to twenty minutes. For a silkier finish blitz a cup of the sauce and beans with an immersion blender and stir back in, or mash some of the beans right into the pot to naturally thicken it.

Spanish Chicken In Bravas Sauce Recipe Substitutions and Variations

Chicken thighs (6 bone in skin on) -> swap for bone in chicken breasts or drumsticks, or use boneless skinless thighs. If using breasts cook a bit less, check internal temp 165 F (74 C).
Smoked paprika -> use sweet paprika plus a tiny pinch of smoked salt or a pinch of chipotle powder for smoke. If you pick chipotle use less because its spicy.
White beans (cannellini) -> substitute canned chickpeas or butter beans. Chickpeas stay firmer, butter beans make the dish creamier, no change to cooking time with canned beans.
Pitted green olives -> use Kalamata or Castelvetrano olives, or swap in capers for a briny pop. If you use Kalamata expect a stronger flavor so taste before adding more salt.

Pro Tips

1) Pat and season, then let it sit for at least 20 minutes so the spice rub really sticks to the skin. You can slide a little of the rub under the skin too, that gives more flavor right at the meat. Be careful with salt though, olives add a lot, so taste the sauce before adding more.

2) Don’t crowd the pan when you brown the thighs. Crowding steams them and you lose crisp skin. Use high enough heat to get a deep color, then scrape up those brown bits with the onions, that fond is where the best flavor lives.

3) Add the beans and olives near the end so the beans don’t turn into mush and the olives keep their texture. If your olives are very salty, rinse them or use fewer. If the sauce tastes flat, a small splash of vinegar or a squeeze of lemon at the end will wake it up.

4) For a silky sauce, if it’s too thin remove the chicken and simmer it down until it coats a spoon. If it’s too thick add a few tablespoons of stock or pasta water. Let the dish rest 5 minutes before serving so the juices settle, and finish with fresh parsley for brightness.

Spanish Chicken In Bravas Sauce Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Spanish Chicken Thighs recipe, with paprika-kissed thighs braised in a tangy tomato sauce alongside white beans and olives, and a finishing twist that might surprise you.

Servings

servings

Calories

495

kcal

Equipment: 1. Large heavy skillet or Dutch oven (for searing the thighs and braising the sauce)
2. Tongs (for flipping and moving the chicken)
3. Wooden spoon or heatproof spatula (to scrape up the fond and stir)
4. Chef’s knife
5. Cutting board
6. Measuring spoons and measuring cups
7. Can opener
8. Fine-mesh sieve or colander (to drain and rinse the beans and rice)
9. Medium saucepan with tight-fitting lid (to cook the rice)
10. Instant-read meat thermometer (check chicken reaches 165 F / 74 C, dont skip this)

Ingredients

6 bone in skin on chicken thighs (about 1.2 kg), trimmed of excess fat
1 1/2 teaspoons smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon hot paprika or cayenne pepper (adjust to taste)
2 teaspoons kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
3 garlic cloves, minced or finely chopped
1 tablespoon tomato paste
1 can (14 oz / 400 g) chopped tomatoes
1 cup (240 ml) chicken stock
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon granulated sugar
1 bay leaf
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
1 can (15 oz / 425 g) white beans, drained and rinsed (cannellini or navy)
3/4 cup pitted green olives, halved (Manzanilla or Castelvetrano)
2 tablespoons chopped fresh parsley for garnish
Rice to serve optional 1 cup long grain rice (uncooked)
Simple salad to serve optional 4 cups mixed salad leaves, 2 tablespoons olive oil, 1 tablespoon lemon juice, pinch salt

Directions

Pat the 6 bone in skin on chicken thighs very dry and rub all over with 1 1/2 teaspoons smoked paprika, 1 teaspoon sweet paprika, 1/2 teaspoon hot paprika or cayenne, 2 teaspoons kosher salt and 1/2 teaspoon black pepper; let sit while you prep the rest, helps the skin crisp up.
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium high heat until shimmering, add chicken skin side down and cook until the skin is deep golden and a lot of fat has rendered, about 7 to 9 minutes, flip and brown the other side 2 to 3 minutes then transfer chicken to a plate, do it in batches if needed so you dont crowd the pan.
Lower heat to medium, add the thinly sliced onion to the same pan and cook until soft and starting to brown about 6 to 8 minutes scraping up brown bits, then stir in 3 minced garlic cloves and 1 tablespoon tomato paste and cook 30 to 60 seconds until fragrant.
Pour in 1 cup chicken stock and 1 tablespoon sherry vinegar or red wine vinegar to deglaze the pan, scrape up the fond, then add 1 can chopped tomatoes, 1 teaspoon granulated sugar, 1 bay leaf and 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano, bring to a gentle simmer and taste for salt.
Nestle the chicken back into the sauce skin side up, bring the pot to a low simmer, cover and braise for 25 to 30 minutes until the chicken is cooked through and sauce has thickened a bit, check an internal temperature of 165 F 74 C if you want to be sure.
Stir in the drained 1 can white beans and 3/4 cup halved pitted green olives, simmer uncovered 5 to 10 minutes so the beans heat through and the olives mingle with the sauce, remove the bay leaf and adjust seasoning.
While the chicken is braising cook the rice if using: rinse 1 cup long grain rice, combine with 2 cups water and a pinch of salt, bring to a boil then reduce to a low simmer, cover and cook until tender about 15 to 18 minutes, fluff with a fork.
Toss the simple salad by mixing 4 cups mixed salad leaves with 2 tablespoons olive oil, 1 tablespoon lemon juice and a pinch of salt, taste and add more lemon or oil if needed.
Serve the chicken and bravas sauce spooned over rice or with crusty bread, scatter 2 tablespoons chopped fresh parsley over the top, and offer the salad on the side; if the sauce needs a lift add a splash more vinegar or a squeeze of lemon, dont be shy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 390g
Total number of serves: 6
Calories: 495kcal
Fat: 28.7g
Saturated Fat: 6.5g
Trans Fat: 0.1g
Polyunsaturated: 4g
Monounsaturated: 13.2g
Cholesterol: 168mg
Sodium: 1008mg
Potassium: 845mg
Carbohydrates: 12.8g
Fiber: 4.2g
Sugar: 2.3g
Protein: 41g
Vitamin A: 600IU
Vitamin C: 13mg
Calcium: 64mg
Iron: 3.1mg

Spanish Chicken In Bravas Sauce Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Spanish Chicken In Bravas Sauce Recipe Substitutions and Variations

Pro Tips