Spicy Spanish Chicken
Savor the bold and vibrant flavors of Spicy Spanish Chicken, a one-pan masterpiece that brings the essence of Mediterranean cuisine to your table. This recipe features juicy, golden-brown chicken thighs simmered in a smoky tomato-based sauce infused with garlic, smoked paprika, cumin, and a kick of cayenne pepper. Sweet bell peppers, briny green olives, and fresh parsley add layers of richness and complexity, while a touch of lemon provides a bright, zesty finish. Perfect for weeknight dinners or casual entertaining, this hearty dish pairs beautifully with crusty bread, fluffy rice, or roasted vegetables. Ready in under an hour, this spicy and aromatic dish will transport your taste buds straight to Spain!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, sliced into strips
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 14.5 ounces canned diced tomatoes
- 1 cup chicken stock
- 0.5 cup green olives (pitted, sliced)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (for garnish, optional)
Instructions
Pat the chicken thighs dry with a paper towel and season them generously with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sliced red bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Stir for 1 minute until fragrant.
Pour in the canned diced tomatoes and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, skin-side up, ensuring that they are partially submerged in the sauce. Cover with a lid and simmer over medium-low heat for 25-30 minutes, or until the chicken is cooked through and tender.
Stir in the green olives and cook for an additional 5 minutes to allow the flavors to meld.
Taste the sauce and adjust the seasoning with more salt or black pepper if needed.
Garnish the dish with fresh parsley and serve with lemon wedges on the side for a zesty finish. Pair with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 729 mg | 16% | |
*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.
