Viva Madrid Spanish Chicken
Experience the bold and vibrant flavors of Spain with Viva Madrid Spanish Chicken, a hearty one-pot dish that’s perfect for family dinners or gatherings. This recipe features tender, golden-seared bone-in chicken thighs simmered in a rich, aromatic sauce made with smoked paprika, garlic, and cumin, complemented by sweet bell peppers, juicy tomatoes, and a splash of dry white wine. A handful of briny Kalamata olives adds a burst of Mediterranean flair, while fresh parsley provides a bright finishing touch. Ready in just an hour, this dish pairs beautifully with crusty bread or fluffy rice to soak up every flavorful bite. Perfect for lovers of Spanish cuisine, this recipe is a must-try for anyone seeking a comforting yet elegant meal.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional, for spice)
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 0.5 cup dry white wine
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the 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 for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the diced onions. Sauté for 3-4 minutes until softened.
Add the minced garlic and continue cooking for 1 minute until fragrant.
Stir in the sliced red and green bell peppers, cooking for 5-6 minutes until slightly tender.
Add the smoked paprika, ground cumin, and cayenne pepper (if using) to the pan. Stir well to coat the vegetables in the spices.
Pour in the canned diced tomatoes, chicken broth, and white wine. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the pan, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to low.
Simmer the chicken for 25-30 minutes, or until it is fully cooked and tender, and the sauce has thickened slightly.
Stir in the kalamata olives and cook for an additional 2-3 minutes.
Garnish with fresh parsley before serving and enjoy with crusty bread or over rice.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 30.6 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4246 mg | 90% | |
*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.
