Spanish Chicken in Bravas Sauce Recipe

ByJulia
Jump to Recipe· 4.7 from 11 reviews

If you’ve been craving a dish that’s bursting with vibrant flavors and soul-warming comfort, you’re in for a treat. This Spanish Chicken in Bravas Sauce Recipe is hands-down one of my favorite weeknight dinners. It’s got that beautiful balance of smoky paprika, tender chicken, and the tangy, slightly spicy bravas sauce that makes every bite a little celebration. Trust me, once you try this recipe, you’ll want to make it again and again—and I’m here to help you make it perfect every time.

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Why This Recipe Works

  • Balanced Flavors: The smoky paprika paired with the sweet roasted peppers and tangy vinegar creates a sauce that’s just right—not too spicy, but packed with character.
  • Tender, Juicy Chicken: Browning the thighs first locks in moisture and flavor, while the slow bake in the sauce makes the chicken super tender.
  • One-Pan Convenience: You cook the sauce right in the same skillet you browned the chicken, so you get all those caramelized bits without extra cleanup.
  • Great for Leftovers: This dish tastes even better the next day, making it fantastic for meal prep or feeding a crowd.
Spanish Chicken in Bravas Sauce, Spanish chicken recipes, bravas sauce chicken, flavorful Spanish chicken dish, spicy chicken with bravas sauce - The image shows a white pot filled with five browned chicken thighs on top of a thick, red tomato sauce. The sauce contains white beans, whole green and black olives, and slices of red pepper, all mixed evenly around the chicken. The chicken skin is golden and crispy with some sprinkled green herbs on top. One silver spoon scoops up some sauce with beans and olives, resting near the bottom left of the pot. The pot's edge is slightly stained with sauce, and the background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Spanish Chicken in Bravas Sauce Recipe plays a part in creating that classic, rustic flavor you want from a Spanish comfort meal. I always recommend getting good-quality smoked paprika and fresh herbs if you can — it truly elevates the dish.

Spanish Chicken in Bravas Sauce, Spanish chicken recipes, bravas sauce chicken, flavorful Spanish chicken dish, spicy chicken with bravas sauce - Flat lay of fresh raw chicken thighs with smooth skin, a small mound of coarse sea salt crystals, a white ceramic bowl with bright golden olive oil, a whole red bell pepper sliced lengthwise showing its seeds, a chopped yellow onion with white and purple layers, a few fresh thyme sprigs with tiny green leaves, several garlic cloves sliced thinly, a small white bowl filled with vibrant chopped red tomatoes, a small white bowl of clear water, a small white bowl holding deep red wine vinegar, a small white bowl filled with plump white cannellini beans, a small white bowl with shiny green olives, and a few sprigs of fresh flat-leaf parsley with bright green leaves, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: The foundation for browning the chicken and sautéing veggies, adding a subtle fruity richness.
  • Chicken thighs: Juicy and forgiving in the oven, they stay tender and flavorful—much better than breasts here.
  • Salt: Enhances all the flavors and helps in browning the chicken beautifully.
  • Smoked paprika: The star spice of bravas sauce; gives that signature smoky depth and a slight earthiness.
  • Onion: Adds natural sweetness and body to the sauce when slow-cooked.
  • Garlic: Brings warmth and aroma, boosting flavor complexity.
  • Red bell pepper: Sweetness and color, simulating the roasted pepper flavor typical in Spanish dishes.
  • Thyme: A fresh herb that pairs beautifully with chicken and the smoky notes of paprika.
  • Canned chopped tomatoes: Forms the saucy base, giving acidity and richness.
  • Water: Adjusts sauce consistency without watering down flavor.
  • Red wine vinegar: Adds that essential tang and brightness, balancing the smoky and rich flavors.
  • White beans: Hearty and creamy, providing texture and substance to the dish.
  • Olives: Briny punch that cuts through the richness and adds a nice salty bite.
  • Parsley: Freshness and a pop of color to finish the plate.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve tried this recipe a few different ways, and honestly, that’s part of the fun. Don’t be afraid to make it yours by adjusting the heat level or swapping ingredients you love.

  • Spice it up: I sometimes add a pinch of cayenne or smoked chili flakes when sautéing the onions to give the bravas sauce a little extra kick.
  • Swap the beans: Cannellini are classic here, but chickpeas or even butter beans work beautifully, especially if you want a creamier texture.
  • Use chicken breasts: If thighs aren’t your thing, breasts can work—in that case, watch the oven time carefully so they don’t dry out.
  • Make it vegetarian: Skip the chicken and load up on extra beans and roasted vegetables, then serve with some crusty bread for dipping.

Step-by-Step: How I Make Spanish Chicken in Bravas Sauce Recipe

Step 1: Brown the chicken to lock in flavor

First things first: pat your chicken thighs dry, then sprinkle each side with salt and smoked paprika. This not only flavors the meat but also helps you get a gorgeous golden crust. Heat olive oil in a large skillet over medium-high heat and brown the chicken in batches to avoid overcrowding — otherwise, you’ll end up steaming the meat, and that’s no good. You want nice caramelization, about 5 minutes per side. The chicken shouldn’t be cooked through yet since it’ll finish cooking in the oven. Set aside once browned.

Step 2: Build your bravas sauce base

In the same pan, toss in your chopped onion, sliced red peppers, and garlic. Cook everything over low heat so the veggies soften and release their sweetness — about 5 minutes. Don’t rush this part; it’s key to developing that cozy depth of flavor. Add the smoked paprika again, along with thyme leaves, then cook for another 5 minutes. The air should be smelling irresistible right about now.

Step 3: Simmer the sauce

Pour in your canned chopped tomatoes, add water and red wine vinegar, sprinkle a pinch of salt, and crank up the heat to bring everything to a boil. Once bubbling, lower the heat and let it gently simmer for about 10 minutes, stirring now and then, until it thickens and intensifies in flavor. Toss in the olives and white beans, stirring them into the sauce for that salty, creamy goodness.

Step 4: Bake to juicy perfection

Nestle your browned chicken on top of the bubbling bravas sauce, then pop the skillet or transfer everything to an oven-safe dish and bake uncovered at 350°F (180°C) for 35-40 minutes. This slow bake makes the chicken tender and lets it soak up all those beautiful sauce flavors. When ready, sprinkle with freshly chopped parsley for a pop of color and freshness.

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Pro Tips for Making Spanish Chicken in Bravas Sauce Recipe

  • Don’t skip browning the chicken: That golden crust adds flavor and texture you can’t get from baking alone.
  • Low and slow with the sauce: Giving the onions and peppers time to soften before adding tomatoes really transforms the flavor.
  • Adjust seasoning late: Taste after simmering the sauce and before baking—sometimes it needs a little more vinegar or salt to brighten things up.
  • Use an oven-safe skillet: Saves you from dirtying extra dishes and makes moving from stove to oven seamless.

How to Serve Spanish Chicken in Bravas Sauce Recipe

Spanish Chicken in Bravas Sauce, Spanish chicken recipes, bravas sauce chicken, flavorful Spanish chicken dish, spicy chicken with bravas sauce - A white pot filled with six pieces of browned chicken thighs in a thick red tomato sauce with white beans, green and black olives, and slices of red bell pepper scattered throughout. The chicken pieces have a crispy brown textured skin, sitting immersed in the sauce full of small herbs and vegetables. Next to the pot, on a white plate, are two chicken thighs with some sauce, beans, and olives on top, with a silver spoon resting on the plate partially covered in sauce and a green olive. The pot sits on a weathered rustic surface, with a gray cloth to the side, all placed on a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle fresh chopped flat-leaf parsley right before serving—that vibrant green pops beautifully against the rich red sauce. Sometimes, I’ll add a few extra olives on top for garnish and a lemon wedge on the side to add a burst of citrus brightness for those who want it.

Side Dishes

This dish is fantastic served over a bed of fluffy rice to soak up all the sauce—white or brown works great. I’ve also paired it with crusty bread for sopping up those last drips, or a simple green salad dressed with sherry vinaigrette to balance the richness.

Creative Ways to Present

For dinner parties, I like to serve this Spanish Chicken in Bravas Sauce Recipe family-style in a big rustic skillet surrounded by bowls of tapas favorites like patatas bravas, manchego cheese, and marinated olives. It instantly turns a simple meal into a festive Spanish feast everyone will love!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to three days. The flavors actually deepen overnight, so it makes for a delicious lunch the next day. Just be sure to cool it down before refrigerating to keep the sauce fresh.

Freezing

I’ve frozen this dish a couple of times with great results. Freeze the chicken and sauce in a sturdy airtight container for up to 3 months. When thawed, it might separate slightly, but a good stir while reheating smooths it right out.

Reheating

Reheat gently in a covered pan over medium-low heat or in the oven at 325°F (160°C), adding a splash of water or broth if the sauce thickened too much. This keeps the chicken moist and the sauce luscious.

FAQs

  1. Can I use chicken breasts instead of thighs in this Spanish Chicken in Bravas Sauce Recipe?

    Yes, you can swap chicken thighs for breasts, but be mindful that breasts cook faster and can dry out if overcooked. I recommend reducing the oven time by about 10 minutes and monitoring closely, perhaps using an instant-read thermometer to check for doneness.

  2. What can I use if I don’t have smoked paprika?

    If you don’t have smoked paprika, try substituting with regular paprika combined with a tiny pinch of chipotle powder or cumin for that smoky edge. Freshly ground black pepper can also help add complexity.

  3. Is this Spanish Chicken in Bravas Sauce Recipe suitable for meal prep?

    Absolutely! This recipe actually tastes better the next day as the flavors meld. It keeps well in the fridge for 3 days and is freezer-friendly too. Just portion it out and reheat gently when you’re ready to eat.

  4. Can I make the bravas sauce in advance?

    Yes! You can prepare the bravas sauce up to 2 days in advance and store it separately in the fridge. When ready, reheat gently and add the browned chicken before baking as per the recipe.

Final Thoughts

This Spanish Chicken in Bravas Sauce Recipe is one of those dishes that feels like a warm hug from the inside. Whether you’re making it for a casual weeknight dinner or to impress friends with bold flavors, it never disappoints. I love how effortlessly it brings a bit of Spain into my kitchen, and I hope it becomes one of your favorites too. So, grab those chicken thighs, fire up the skillet, and let’s make some magic happen—you’ll be so glad you did!

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Spanish Chicken in Bravas Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Halal
Print Recipe

Description

A flavorful Spanish Chicken in Bravas Sauce recipe featuring tender chicken thighs simmered in a smoky paprika-infused tomato sauce with olives and white beans, baked until perfectly cooked and served with fresh parsley.

Ingredients

Chicken

  • 1 tbsp olive oil
  • 8 chicken thighs
  • salt to taste
  • 1 tsp smoked paprika

Sauce

  • 1 onion, chopped
  • 4 cloves garlic, sliced
  • 1 red pepper, sliced
  • 1/2 tsp smoked paprika
  • 2-3 sprigs fresh thyme or 1 tsp dried thyme
  • 400g / 14oz canned chopped tomatoes
  • 1/2 cup / 125ml water
  • 1 tbsp red wine vinegar
  • salt to taste
  • 240g / 1 cup white beans (cannellini or chickpeas), canned
  • 90g / 1/2 cup green or black olives
  • 2-3 sprigs flat leaf parsley, chopped

Instructions

  1. Preheat Oven: Preheat the oven to 350F (180C) to prepare for baking the chicken at the final stage.
  2. Brown Chicken: Sprinkle chicken thighs with smoked paprika and salt on both sides. Heat olive oil in a skillet and brown the chicken in batches over medium heat until golden but not fully cooked. Remove and set aside.
  3. Cook Vegetables: In the same skillet, add chopped onion, sliced red pepper, and sliced garlic. Cook on low heat for 5 minutes until softened.
  4. Add Spices and Herbs: Stir in 1/2 tsp smoked paprika and thyme leaves. Continue cooking for another 5 minutes to develop flavors.
  5. Prepare Sauce: Pour in canned chopped tomatoes, water, red wine vinegar, and a pinch of salt. Bring to a boil over higher heat, then reduce heat and simmer for 10 minutes until the sauce thickens.
  6. Mix Beans and Olives: Stir in the white beans and olives into the sauce, ensuring they are well combined.
  7. Bake Chicken: Place the browned chicken thighs on top of the sauce in the skillet or transfer the mixture to an oven-safe dish. Bake uncovered in the preheated oven for 35-40 minutes until the chicken is cooked through.
  8. Finish and Serve: Sprinkle chopped flat leaf parsley over the dish before serving. Serve the chicken and sauce over rice or your preferred side.

Notes

  • Use bone-in, skin-on chicken thighs for best flavor and moisture.
  • For a spicier sauce, add a pinch of cayenne pepper or chili flakes with the smoked paprika.
  • If you do not have fresh thyme, dried thyme works equally well—use 1 tsp dried.
  • You can substitute canned white beans with chickpeas for a different texture.
  • Serve over rice, crusty bread, or roasted potatoes for a complete meal.
  • The sauce can be made ahead and refrigerated for up to 2 days; add chicken just before baking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Protein: 38 g
  • Cholesterol: 120 mg

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