Spanish Chicken In Smoky Bravas Sauce (Spicy Recipe)
No foray into Spanish cuisine is complete without visiting the much-loved and cherished Spanish chicken in smoky Bravas sauce. This humble recipe is loaded with flavor and takes you straight back to the summertime. A rich spiciness from the homemade bravas sauce flavors the chicken pieces to perfection. With a cook time of around 1 hour, this delicious Spanish chicken recipe can be made in one pan. Without further ado, get your skillets ready, today we make a recipe we are sure will impress: Let’s make Spanish Chicken In A Smoky Bravas Sauce! This recipe makes a main meal serving for 4 and is best served with steamed rice or lots of fresh to mop up the delicious spicy bravas sauce.
Equipment
- 1 large pan or 12 inch skillet
- 1 medium-sized bowl
- 1 pan (for the stock)
- Ladle and Sieve or mesh strainer
Ingredients
- 4 chicken pieces thighs, breast, or leg all work just fine.
- 1 onion chopped fine
- 4 cloves garlic sliced fine
- 1 red bell pepper sliced into thin strips
- 1.5 cups white beans canned
- 1/2 cup black olives
- 1 tbsp Jerez sherry vinegar
- 1 tbsp extra virgin olive oil
- 1-2 cups vegetable stock
- 1 tsp garlic powder
- 1/2 tsp white pepper
- Pink Himalayan Salt to taste
- Cracked black pepper to taste
For the bravas sauce
- ¼ cup Extra Virgin Olive Oil
- 2 garlic cloves sliced
- 2-3 tablespoons tomato paste
- 1 tablespoon Spanish La Vera Smoked Paprika
- 1 teaspoon crushed red pepper flakes
- 1-2 tablespoons all-purpose flour add more for a thicker consistency
- 1-2 cups vegetable stock
- 1 tablespoon Jerez Sherry Vinegar
Instructions
Step 1 - Prepare Bravas Sauce
- Heat some water in a pot and prepare vegetable stock.1-2 cups vegetable stock
- In a large pan or skillet, heat the extra virgin olive oil over medium heat, if it is smoking it is too hot. Add the garlic slices and cook for 1 minute or until they become golden.¼ cup Extra Virgin Olive Oil, 2 garlic cloves
- Remove the garlic from the pan and discard the garlic. Reduce heat to low.
- Add the tomato paste and stir through, then add the smoked paprika, red pepper (chili) flakes. Mix into the oil until you get a paste.2-3 tablespoons tomato paste, 1 tablespoon Spanish La Vera Smoked Paprika, 1 teaspoon crushed red pepper flakes
- Add a little of the all-purpose flour at a time and stir to combine. Once the flour is absorbed, slowly add the vegetable broth and keep stirring constantly until the broth is incorporated. This should take around 3- minutes.1-2 tablespoons all-purpose flour, 1-2 cups vegetable stock
- Remove from the heat once you have the desired consistency. Add the sherry vinegar, and stir through. Your sauce will thicken slightly while standing.1 tablespoon Jerez Sherry Vinegar
Step 2 - Brown Chicken
- Preheat oven to 400°F(200°C). Sprinkle chicken pieces with Spanish paprika, garlic powder, white pepper, and salt on both sides4 chicken pieces, 1 tsp garlic powder, 1/2 tsp white pepper
- Add a little oil to the pan with a few tablespoons of bravas sauce.1 tbsp extra virgin olive oil
- Brown chicken in a skillet. If Note: If your chicken pieces are large, cook them in batches to avoid overcrowding the pan.
- Once chicken pieces are browned, remove them from the pan and set aside.
Step 3 - Cook Veggies
- In the same pan used to cook the chicken, add the chopped onion, sliced red peppers, and sliced garlic. Cook over medium heat for 5 minutes or until the veggies start to soften.1 onion, 1 red bell pepper, 4 cloves garlic
- Add the Jerez vinegar, black olives, white beans, a few tablespoons of the Bravas sauce, and some veggie stock. Stir well and simmer for 5 minutes.1.5 cups white beans, 1/2 cup black olives, 1 tbsp Jerez sherry vinegar
- Next, take around half of the pan ingredients and set aside. Add the browned chicken pieces on top of the ingredients in the pan. Sprinkle the other half of the veg around the chicken then pour the Bravas sauce over the chicken pieces. Season to taste with salt.Cracked black pepper, Pink Himalayan Salt
- Bake uncovered in the preheated oven for 25-30 minutes. Serve with some steamed rice or lots of fresh bread to mop up the delicious sauce.
