Got no ideas for dinner tonight? This Spanish Chicken in Bravas Sauce is gonna blow your mind! Seriously, I’ve been making this for years and it never gets old. The tender chicken pieces soaked in that smoky, slightly spicy bravas sauce… just unbelievable. What makes this Spanish Chicken in Bravas Sauce special is how the rich tomato sauce kinda soaks into the chicken while it cooks, creating this perfect combo that’ll have everyone asking for seconds.
Keep reading cuz I’m gonna share all my little secrets to make this dish absolutely perfect every single time!
Why You’ll Love This Spanish Chicken in Bravas Sauce Recipe
Listen, we’ve all been there – staring at chicken in the fridge with zero inspiration. That’s exactly where I was when I first tried making Spanish Chicken in Bravas Sauce years ago. Was kinda nervous about trying something new but wow, game changer!
First time I made this for my family, my brother-in-law (who’s super picky btw) asked for the recipe. That NEVER happens! What’s awesome is you can totally adjust the spice level. Sometimes I make it milder when cooking for the kids, other times I crank up the heat when it’s just us adults.
Plus, it’s one of those one-pan wonders that looks fancy but is actually super easy. Who doesn’t want that combo?
Ingredients You’ll Need for Spanish Chicken in Bravas Sauce
For the Chicken:
- 8 chicken thighs (bone-in, skin-on) – The dark meat is way better here cuz it stays juicy. You could use breasts if you really want but they might dry out
- 2 tbsp olive oil – Don’t skimp here! Good olive oil makes a difference
- Salt and black pepper – Just the basics but so important
- 1 tsp smoked paprika – This is KEY for that authentic Spanish flavor
- 1/2 tsp garlic powder – Fresh is great too but powder coats more evenly
For the Bravas Sauce:
- 1 onion, diced – Yellow or white works fine
- 4 garlic cloves, minced – More if you’re like me and love garlic!
- 2 tbsp olive oil – Again, use the good stuff
- 1 red bell pepper, chopped – Adds sweetness and color
- 2 cans (14 oz each) diced tomatoes – San Marzano if you can find em
- 2 tbsp tomato paste – Adds richness and thickens the sauce
- 1 tbsp smoked paprika – This is what gives bravas sauce that signature flavor
- 1 tsp cayenne pepper (adjust to taste) – Less if you can’t handle heat
- 1 tsp dried oregano – Mediterranean flavor booster
- 1/2 tsp cumin – Just enough for depth without taking over
- 1 bay leaf – Don’t skip this! Adds subtle complexity
- 1/4 cup chicken broth – Low sodium if possible
- Salt and pepper to taste
- Fresh parsley for garnish – Optional but nice for color
How to Make Spanish Chicken in Bravas Sauce
Step 1: Prep the Chicken
- Pat chicken thighs dry with paper towels. This helps get crispy skin!
- Season chicken with salt, pepper, smoked paprika and garlic powder. Make sure to get under the skin too.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken skin-side down and cook for about 5 mins until skin is golden and crispy.
- Flip and cook another 3 mins. Don’t worry if it’s not fully cooked, it’ll finish in the oven.
- Remove chicken and set aside on a plate. Leave those tasty brown bits in the pan!
Step 2: Make the Bravas Sauce
- In the same skillet, add a bit more oil if needed.
- Add onions and cook until soft, about 3-4 mins.
- Toss in garlic and cook for 30 seconds until fragrant. Don’t burn it or it’ll get bitter!
- Add bell pepper and cook for another 3 mins until starting to soften.
- Stir in tomato paste and cook for 1 min to remove raw taste.
- Add diced tomatoes, smoked paprika, cayenne, oregano, cumin, and bay leaf.
- Pour in chicken broth and stir to combine everything.
- Let the sauce simmer for about 10 mins until it starts to thicken a bit. You’ll know it’s ready when it coats the back of a spoon.
- Taste and adjust seasonings. Might need more salt or heat!
Step 3: Combine and Bake
- Preheat oven to 375°F while sauce is simmering.
- Nestle the browned chicken pieces back into the sauce, skin-side up.
- Make sure the skin stays above the sauce so it stays crispy!
- Transfer skillet to oven and bake uncovered for 25-30 mins, or until chicken is completely cooked (internal temp of 165°F).
- Let it rest for 5 mins before serving. This lets the juices redistribute.
Delicious Variations of Spanish Chicken in Bravas Sauce
Seafood Twist
Add some shrimp or chunks of firm white fish during the last 10 minutes of cooking. The seafood picks up all those amazing flavors and turns this into a sorta surf and turf situation.
Veggie Loaded Version
Throw in some zucchini, eggplant, or mushrooms when making the sauce. Great way to sneak in extra veggies and make it even more filling.
Spicy Lover’s Dream
Double the cayenne and add 1-2 chopped jalapeños or a diced chipotle in adobo. If you love heat like me, this version is absolutely killer!
Creamy Bravas
Stir in 1/4 cup heavy cream or crème fraîche right before serving. Makes the sauce richer and helps mellow the spice if that’s your thing.
Chorizo Addition
Brown 8oz of Spanish chorizo before cooking the chicken and then crumble it into the sauce. Adds amazing depth and authentic Spanish flavor.
Spanish Chicken in Bravas Sauce
Equipment
- Oven-safe skillet
- Knife
- Chopping board
- Spoon
Ingredients
For the Chicken:
- 8 chicken thighs bone-in, skin-on
- 2 tbsp olive oil
- Salt and black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
For the Bravas Sauce:
- 1 onion diced
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 red bell pepper chopped
- 2 cans 14 oz each diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper adjust to taste
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1 bay leaf
- 1/4 cup chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Prep the Chicken:
- Pat chicken thighs dry with paper towels. Season with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until golden and crispy (5 minutes).
- Flip chicken and cook for another 3 minutes. Remove from skillet and set aside.
- Make the Bravas Sauce:
- In the same skillet, add more oil if needed. Add onions and cook until soft (3-4 minutes). Add garlic and cook for 30 seconds.
- Add red bell pepper and cook for 3 more minutes. Stir in tomato paste and cook for 1 minute.
- Add diced tomatoes, smoked paprika, cayenne, oregano, cumin, bay leaf, and chicken broth. Simmer for 10 minutes until thickened. Adjust seasoning to taste.
- Combine and Bake:
- Preheat oven to 375°F (190°C).
- Place browned chicken pieces back into the sauce, skin-side up.
- Transfer to the oven and bake uncovered for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C).
- Let rest for 5 minutes before serving.
Notes
Nutrition
FAQ: Everything You Need to Know About Spanish Chicken in Bravas Sauce
What is bravas sauce made of?
Bravas sauce is traditionally made from tomatoes, olive oil, garlic, and smoked paprika. The authentic version has a smoky flavor with a nice kick from cayenne or hot paprika. Some versions include red peppers too which adds sweetness. The sauce should be thick enough to coat the chicken but still have some pour-ability to it.
What is the famous chicken in Spain?
While Spain has many famous chicken dishes, some of the most popular include Pollo al Ajillo (garlic chicken) and Pollo en Pepitoria (chicken in almond sauce). Spanish Chicken in Bravas Sauce is inspired by the famous patatas bravas tapas dish, where the spicy sauce is paired with chicken instead of potatoes for a hearty main course.
What are the spices in Spanish chicken?
Traditional Spanish chicken dishes use smoked paprika (pimentón) as the signature spice. Other common Spanish chicken spices include garlic, oregano, bay leaf, saffron (in paella), and sometimes cumin. The combo of smoked paprika and garlic is what gives Spanish chicken that authentic flavor that’s hard to mistake for anything else.
What goes with Spanish Chicken for dinner?
Spanish Chicken in Bravas Sauce pairs perfectly with:
- Crusty bread for soaking up the sauce
- Simple green salad with vinaigrette
- Patatas bravas (fried potatoes) for a double bravas experience
- Spanish rice
- Roasted vegetables like zucchini or eggplant
- If you’re looking for another chicken dish to try next, check out my <a href=”https://thecrispychef.com/hawaiian-shoyu-chicken/”>Hawaiian Shoyu Chicken</a> or <a href=”https://thecrispychef.com/hawaiian-huli-huli-chicken/”>Hawaiian Huli Huli Chicken</a> recipes!
What vegetables to put in Spanish chicken?
Best vegetables for Spanish Chicken in Bravas Sauce include:
- Bell peppers (red, yellow, or green)
- Onions (essential for flavor base)
- Tomatoes (key component of bravas sauce)
- Garlic (technically not a veggie but crucial)
- Zucchini or eggplant work great too
- Peas can be added at the end for color and sweetness
- Artichoke hearts for an authentic Spanish touch
Make This Spanish Chicken in Bravas Sauce Your Own
First time I made this Spanish Chicken in Bravas Sauce was after a trip to Barcelona where I fell in love with everything patatas bravas. Came home determined to capture those flavors but wanted something more substantial than just potatoes.
What I love most is how this dish balances tradition with everyday practicality. The authentic flavors are there but it’s adapted to be doable on a weeknight. My Spanish friend Maria tried it last year and said it reminded her of home – biggest compliment ever!
Hope this becomes a regular in your dinner rotation like it has in mine. There’s something magical about how a few simple ingredients can transport you straight to Spain from your kitchen. Give it a try and make it your own!
Buen provecho!
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