Spanish Chicken
Dive into the vibrant flavors of Spain with this irresistible Spanish Chicken recipe! Featuring tender, golden-seared chicken thighs simmered in a luscious tomato-based sauce infused with smoky paprika, earthy cumin, and the sweetness of sautéed bell peppers, this dish captures the essence of Mediterranean cuisine. The briny bite of Spanish olives adds a bold contrast, while fresh parsley provides a pop of freshness to every bite. Ready in under an hour, this one-pan wonder is perfect for busy weeknights or an impressive dinner party main. Serve it over fluffy rice, with crusty bread, or alongside roasted potatoes to soak up the rich, savory sauce. With its bold spices, vibrant colors, and deeply satisfying taste, this Spanish Chicken recipe is a must-try for any home cook looking to bring a taste of Spain to the table.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 400 grams canned diced tomatoes
- 1 cup chicken stock
- 1 cup Spanish olives (green or black), sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 3-4 minutes, until the skin is golden and crispy. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced yellow onion and sauté for 2-3 minutes, stirring occasionally, until softened.
Add the sliced red and green bell peppers to the skillet and cook for another 3-4 minutes, until slightly softened.
Stir in the minced garlic, smoked paprika, and ground cumin, cooking for 1 minute until fragrant.
Add the canned diced tomatoes (with their juice) and chicken stock to the skillet. Stir well to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover the skillet, and simmer for 25 minutes.
Uncover the skillet and stir in the Spanish olives. Simmer for an additional 5 minutes, allowing the flavors to meld together.
Taste the sauce and adjust the seasoning with more salt and black pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot with rice, crusty bread, or roasted potatoes.
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 7543 mg | 328% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 25.8 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3679 mg | 78% | |
*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.
