Spanish Chicken Legs and Thighs with Olives and Capers
Infused with bold Mediterranean flavors, Spanish Chicken Legs and Thighs with Olives and Capers is the perfect one-pot dish for an easy yet elegant dinner. Juicy chicken thighs and drumsticks are seared to golden perfection and then simmered in a rich tomato-based sauce that’s spiced with smoked paprika, cumin, and a touch of red pepper flakes. The addition of briny green olives and capers lends a burst of vibrant flavor that beautifully complements the savory sauce. Ready in just over an hour, this comforting, flavor-packed meal is ideal for weeknight dinners or special occasions. Serve it with crusty bread, fluffy rice, or roasted potatoes to soak up every bit of the luscious sauce, and garnish with fresh parsley for a finishing touch. Whether you're hosting guests or simply craving a taste of Spain, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 4 pieces chicken drumsticks
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon crushed red pepper flakes
- 14.5 ounces canned diced tomatoes
- 1 cup low-sodium chicken broth
- 0.5 cup green olives, pitted and halved
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the chicken thighs and drumsticks dry with a paper towel. Sprinkle both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in batches and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the smoked paprika, dried oregano, ground cumin, and crushed red pepper flakes. Stir for another 30 seconds to toast the spices.
Pour in the canned diced tomatoes and chicken broth. Stir well and bring to a simmer.
Return the seared chicken pieces to the skillet, nestling them into the sauce. Lower the heat to medium-low, cover, and cook for 30 minutes, turning the chicken halfway through.
After 30 minutes, stir in the green olives and capers. Cover and cook for an additional 10 minutes until the chicken is fully cooked and tender (internal temperature should reach 165°F or 74°C).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley (optional) and serve hot. This dish pairs well with crusty bread, white rice, or roasted potatoes.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 6096 mg | 265% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 18.4 g | ||
| Protein | 255.7 g | 511% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 428 mg | 33% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3577 mg | 76% | |
*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.
