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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.

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)

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

Find it online: https://cookibly.com/spanish-chicken/