Spanish Chicken

Why You’ll Love This Recipe

Spanish Chicken is a vibrant and flavorful dish that brings the rich, bold flavors of Spain right to your dinner table. Tender chicken thighs or breasts are simmered in a delicious tomato-based sauce made with garlic, onions, bell peppers, and a combination of spices like paprika and saffron. The dish is both comforting and hearty, with a slight tang from olives and a touch of heat from the peppers. It’s perfect for weeknight dinners or special occasions, and it pairs wonderfully with rice, potatoes, or crusty bread to soak up the flavorful sauce. Simple yet packed with flavor, this Spanish Chicken will quickly become a family favorite.

Ingredients

• 4 chicken thighs or breasts (bone-in or boneless)

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 bell peppers, chopped (red and green)

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/4 teaspoon saffron threads (optional)

• 1 can (14.5 oz) diced tomatoes

• 1/2 cup chicken broth

• 1/4 cup green olives, pitted and sliced

• 1/4 cup black olives, pitted and sliced

• 1 tablespoon capers (optional)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet. Brown the chicken on both sides for about 5-6 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.

2. Sauté the Vegetables: In the same skillet, add the chopped onion and bell peppers. Sauté for 5-7 minutes until softened. Add the minced garlic, smoked paprika, dried oregano, and saffron (if using). Stir for about 1 minute until the garlic is fragrant and the spices are well combined.

3. Add the Tomatoes and Broth: Pour in the diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

4. Simmer the Chicken: Return the browned chicken to the skillet, nestling it into the tomato sauce. Cover and simmer on low heat for 20-25 minutes (depending on the size of your chicken pieces) until the chicken is fully cooked and tender.

5. Add Olives and Capers: Stir in the green and black olives, and capers if using. Cook for an additional 5 minutes to allow the olives to soften and the flavors to meld together.

6. Serve: Remove from heat and garnish with chopped fresh parsley. Serve the Spanish chicken with rice, crusty bread, or potatoes to soak up the delicious sauce.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 40 minutes

• Total time: 50 minutes

Variations

• Spicy Spanish Chicken: Add a diced red chili pepper or a pinch of cayenne pepper for a spicier kick.

• Vegetarian Version: Substitute the chicken with hearty vegetables like mushrooms, zucchini, or eggplant, and follow the same cooking method for a delicious vegetarian dish.

• Add Potatoes: For a more substantial meal, add cubed potatoes into the sauce and cook them with the chicken for the last 20 minutes of simmering.

Storage/Reheating

• Storage: Store leftover Spanish chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the chicken in a skillet over medium heat or in the microwave until heated through. If the sauce has thickened, add a splash of chicken broth to loosen it up.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, though thighs will give the dish more flavor and tenderness. If using chicken breasts, be sure not to overcook them, as they can become dry.

Can I make this dish ahead of time?

Yes, this dish actually tastes even better the next day as the flavors continue to meld. You can prepare it ahead of time and store it in the refrigerator, then reheat when ready to serve.

What can I substitute for saffron?

If you don’t have saffron, you can substitute with a pinch of turmeric for color and a similar earthy flavor, though it won’t have the exact same taste as saffron.

Can I make this dish in a slow cooker?

Yes, you can make this Spanish chicken in a slow cooker. Brown the chicken first in a skillet, then transfer it to the slow cooker with the vegetables, tomatoes, broth, olives, and spices. Cook on low for 4-6 hours until the chicken is tender.

Is there an alternative to olives?

If you’re not a fan of olives, you can skip them or substitute with artichoke hearts or roasted red peppers for a different flavor.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used. About 4 large ripe tomatoes, peeled and chopped, would be a great substitution for canned diced tomatoes.

Conclusion

Spanish Chicken is a flavorful and satisfying dish that brings the taste of Spain to your kitchen with minimal effort. With its rich tomato sauce, savory olives, and tender chicken, it’s the perfect meal for any occasion. You can easily customize it by adding more vegetables, adjusting the spice level, or serving it with your favorite side dishes. Whether you’re cooking for a family dinner or entertaining guests, this dish will impress everyone with its vibrant flavors and comforting nature.

Spanish Chicken

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Spanish Chicken is a vibrant and flavorful dish featuring tender chicken simmered in a tomato-based sauce with garlic, onions, bell peppers, olives, and a blend of spices like paprika and saffron. This comforting dish pairs perfectly with rice, potatoes, or crusty bread, and is perfect for weeknight dinners or special occasions.

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Sautéing, Simmering
• Cuisine: Spanish

Ingredients

• 4 chicken thighs or breasts (bone-in or boneless)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 bell peppers, chopped (red and green)
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon saffron threads (optional)
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1/4 cup green olives, pitted and sliced
• 1/4 cup black olives, pitted and sliced
• 1 tablespoon capers (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Brown the Chicken: Heat the olive oil over medium-high heat in a large skillet or Dutch oven. Season the chicken with salt and pepper, then add it to the skillet. Brown the chicken on both sides for about 5-6 minutes per side until golden brown. Remove the chicken and set aside.
2. Sauté the Vegetables: In the same skillet, add the chopped onion and bell peppers. Sauté for 5-7 minutes until softened. Add the garlic, paprika, oregano, and saffron (if using). Stir for 1 minute until the garlic is fragrant.
3. Add the Tomatoes and Broth: Pour in the diced tomatoes and chicken broth, stirring to combine. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Simmer the Chicken: Return the browned chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for 20-25 minutes (depending on chicken size) until the chicken is fully cooked and tender.
5. Add Olives and Capers: Stir in the green and black olives, and capers (optional). Cook for an additional 5 minutes to allow the flavors to meld.
6. Serve: Remove from heat and garnish with fresh parsley. Serve with rice, crusty bread, or potatoes to soak up the sauce.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheating: Reheat in a skillet over medium heat or in the microwave until heated through. Add a splash of chicken broth if the sauce has thickened.Variations: For a spicier version, add diced red chili peppers or cayenne. For a vegetarian version, substitute the chicken with vegetables like mushrooms or eggplant.If you don’t have saffron, substitute with a pinch of turmeric for color and flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 900mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg