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Spanish Chicken in Bravas Sauce

Spanish Chicken in Bravas Sauce

The Crispy Chef
Tender chicken pieces in a smoky, spicy bravas sauce that’s simple to make but impressive enough to serve to guests. It’s a one-pan wonder with a variety of possible variations!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Spanish
Servings 4
Calories 340 kcal

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

If you prefer a spicier dish, increase the amount of cayenne or add chopped jalapeños.
For a creamy twist, stir in 1/4 cup heavy cream or crème fraîche just before serving.

Nutrition

Calories: 340kcalCarbohydrates: 10gProtein: 28gFat: 22g
Keyword Bravas Sauce, Spanish Chicken, Spanish Chicken in Bravas Sauce
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