Pollo Barcelona Barcelona Style Chicken
Transport your taste buds to the vibrant streets of Spain with Pollo Barcelona, a richly flavored Barcelona-style chicken dish that's as comforting as it is sophisticated. This recipe highlights tender, golden-seared chicken thighs simmered in a fragrant tomato and white wine sauce infused with garlic, sweet bell peppers, and aromatic spices like paprika and oregano. The addition of briny green olives and capers brings a burst of Mediterranean flair, while the final touch of fresh parsley ensures a bright finish. Perfect for a cozy family dinner or an elegant gathering, this one-pan dish pairs beautifully with crusty bread, fluffy rice, or roasted potatoes, making every bite a celebration of Spanish cuisine. Quick to prepare and easy to fall in love with, Pollo Barcelona will bring warmth and elegance to your dining table.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- 1 large, diced onion
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips yellow bell pepper
- 4 minced garlic cloves
- 1 cup crushed tomatoes (canned or fresh)
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup green olives
- 2 tablespoons capers
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Sauté for about 3 minutes until softened.
Add the sliced red and yellow bell peppers to the skillet and cook for another 5 minutes until slightly tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the dry white wine, scraping the bottom of the pan to deglaze and release any browned bits. Let it simmer for 2 minutes.
Add the crushed tomatoes, chicken stock, paprika, oregano, bay leaf, and a pinch of salt. Stir well to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer for 30 minutes.
Add the green olives and capers to the skillet and stir gently. Continue to cook uncovered for an additional 10 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust seasoning with more salt or pepper, if needed.
Remove the bay leaf before serving. Sprinkle the dish with chopped fresh parsley for garnish.
Serve hot with crusty bread, rice, or roasted potatoes, and enjoy!
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.6 g | 308% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 7622 mg | 331% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 25.4 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3959 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
