Spanish Chicken with Bacon and Olives
Savor the bold and robust flavors of Spain with this mouthwatering Spanish Chicken with Bacon and Olives recipe. Juicy, golden-brown chicken thighs are paired with smoky bacon, briny green olives, and a medley of vibrant red bell peppers, onions, and garlic. Infused with smoked paprika, oregano, and a touch of heat from red pepper flakes, this dish is simmered in a rich tomato, white wine, and chicken stock sauce before being oven-baked to perfection. The crispy bacon bits and tangy olives elevate every bite, while fresh parsley adds a hint of brightness. Ideal for a comforting dinner, serve this one-pan marvel with crusty bread, rice, or roasted potatoes to soak up the flavorful sauce. Perfect for weeknights or special occasions, this Spanish-inspired chicken recipe is both easy to prepare and absolutely unforgettable.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 6 slices Bacon (thick-cut)
- 1 cup Green olives (pitted)
- 1 large Red bell pepper
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 teaspoons Paprika (smoked)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 1.5 cups Chicken stock
- 0.5 cup Dry white wine
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the bacon slices. Cook for 5 minutes until crispy. Remove and chop the bacon into small pieces. Set aside.
Drain excess fat from the skillet, leaving about 2 tablespoons. Add diced onion and red bell pepper. Cook for 4-5 minutes until softened.
Add minced garlic, smoked paprika, dried oregano, and crushed red pepper flakes to the skillet. Stir for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute. Then, deglaze the skillet by adding white wine, scraping up any browned bits from the bottom.
Add chicken stock and bring the mixture to a simmer.
Return the chicken thighs to the skillet, placing them skin-side up. Sprinkle chopped bacon pieces and green olives around the chicken.
Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Garnish with chopped fresh parsley before serving. Serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.4 g | 401% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 9288 mg | 404% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 18.9 g | ||
| Protein | 285.6 g | 571% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3989 mg | 85% | |
*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.
