One-Pan Spicy Spanish Chicken Thighs with White Beans (Easy Mediterranean Dinner)
This rustic Spanish-inspired recipe combines juicy chicken thighs, authentic Spanish smoked paprika (Pimentón de La Vera), garlic, tomatoes, and creamy white beans, all cooked together in one pan for maximum flavor and minimal cleanup.
Equipment
- Ceramic grater plate or garlic press
- Olla de hierro Enameled Cast Iron Dutch Oven
- Cutting board
- Chef knife
- Cooking Tongs
Ingredients
- 1 kg 2.2 lb bone-in, skinless chicken thighs
- 2 tbsp extra virgin olive oil
- 1 large onion finely diced
- 4 garlic cloves minced
- 1 red bell pepper finely diced
- 2 tsp Spanish La Vera smoked paprika
- 1 tsp cayenne pepper add more for extra heat
- 1 tsp dried oregano organic
- 1 tsp chili flakes optional- add more for extra heat
- 400 g 14 oz canned diced tomatoes
- 400 g 14 oz cooked White beans (butter beans, cannellini beans, or alubias blancas)
- 250 ml 1 cup chicken stock (low sodium)
- Salt and cracked black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Step 1: Brown the Chicken
- Pat the chicken thighs dry and season generously with salt and pepper.1 kg 2.2 lb bone-in, skinless chicken thighs, Salt and cracked black pepper to taste
- Heat the olive oil in a large oven-safe skillet or casserole dish over medium-high heat.2 tbsp extra virgin olive oil
- Add the chicken and cook for 6–8 minutes until golden brown.
- Turn and cook for another 3 minutes.
- Remove and set aside.
Step 2: Build the Flavor Base
- Reduce the heat to medium.
- Add the onion and cook for 5 minutes until softened.1 large onion
- Stir in the red pepper and garlic.1 red bell pepper, 4 garlic cloves
- Cook for another 2–3 minutes.
- Add the smoked paprika,Cayenne pepper, oregano, and chili flakes.2 tsp Spanish La Vera smoked paprika, 1 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp chili flakes
- Stir continuously for 30 seconds until fragrant.
Step 3: Create the Sauce
- Pour in the chopped tomatoes and chicken stock.400 g 14 oz canned diced tomatoes, 250 ml 1 cup chicken stock (low sodium)
- Simmer for 5 minutes to allow the flavors to develop.
- Season to taste.
Step 4: Return the Chicken
- Nestle the chicken thighs back into the sauce.
- Stir in the white beans around the chicken thighs.400 g 14 oz cooked White beans (butter beans, cannellini beans, or alubias blancas)
- On a medium heat, cover and cook for 15 minutes.
- Remove lid and cook for another 5-10 minutes or until the chicken is cooked through.
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.Fresh parsley
Notes
Ingredient Notes
- Use authentic Pimentón de La Vera (smoked paprika) for the best flavor.
- Bone-in thighs create a richer sauce.
- Butter beans create a creamier texture.
- Low-sodium stock gives you more control over seasoning.