Spanish Chicken with Oranges Olives
Infused with vibrant Mediterranean flavors, this Spanish Chicken with Oranges and Olives is a one-pan wonder that combines succulent, golden-seared chicken thighs with a zesty citrus-infused sauce. Sweet paprika, warming cinnamon, and earthy cumin create a spice blend that's both comforting and robust, while briny green olives and fresh orange slices add a delightful contrast of salty and sweet. Cooked in a fragrant base of orange juice, zest, and chicken broth, this dish is finished with a sprinkle of fresh parsley for a bright, aromatic finish. Perfect for weeknight dinners or entertaining, this recipe is quick to prepare yet bursting with rich, sophisticated flavors. Serve it with crusty bread or fluffy rice to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup orange juice
- 1 tablespoon orange zest
- 0.5 cup green olives (pitted)
- 1 large orange (sliced into rounds)
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs skin side down and sear for 5-7 minutes until deep golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
In the same pan, add the remaining tablespoon of olive oil and reduce the heat to medium. Sauté the minced garlic for 1 minute until fragrant.
Stir in the paprika, cumin, cinnamon, and remaining 1 teaspoon of salt. Cook for 30 seconds to toast the spices.
Deglaze the pan by adding the orange juice and scraping the bottom of the pan to release any browned bits. Stir in the orange zest, chicken broth, and olives.
Return the chicken thighs to the pan, skin side up, and add the orange slices around and on top of the chicken.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and cook for 25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the lid and let the sauce reduce slightly for an additional 5 minutes. Taste and adjust seasoning if needed.
Garnish with chopped fresh parsley and serve warm with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 569 mg | 12% | |
*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.
