Name: Spanish Chicken in Bravas Sauce Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 8 chicken thighs; salt to taste; 1 tsp smoked paprika; 1 onion, chopped; 4 cloves garlic, sliced; 1 red bell 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 canned white beans (cannellini or chickpeas); 90g / 1/2 cup green or black olives; 2-3 sprigs flat leaf parsley, chopped

Jump to Recipe· 4.4 from 11 reviews

If you’re craving something cozy with a spicy kick, this Spanish Chicken in Bravas Sauce Recipe is an absolute game-changer. It hits all the right notes — tender, juicy chicken simmered in a smoky, tangy sauce that’s loaded with flavors of paprika, garlic, and yes, those olives and beans that make it truly special. Trust me, once you try this, you’ll find yourself dreaming up excuses to make it again and again. So let’s roll up our sleeves and dive in!

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Why This Recipe Works

Balanced Flavors: The smoky paprika and red wine vinegar create a sauce that’s tangy, smoky, and just a little spicy without overwhelming the chicken.
Textural Harmony: Juicy chicken thighs combine perfectly with tender white beans and briny olives for depth and interest.
Layered Cooking: Browning the chicken first builds incredible flavor, while simmering the sauce separately ensures it’s rich and thick.
Simple Techniques: No fancy equipment or complicated steps, just good cooking instincts and hearty ingredients.

Spanish Chicken in Bravas Sauce, Spanish Chicken with Bravas Sauce, flavorful Spanish chicken dish, spicy chicken dinner, easy Spanish chicken recipe - 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

Ingredients & Why They Work

This Spanish Chicken in Bravas Sauce Recipe is all about combining humble, fresh ingredients that pack a punch together. Every single one plays a role — from paprika giving a deep smoky background to the olives adding a bright salty pop. Don’t worry if you can’t find fresh thyme; dried works just fine and I’ll share why.

Olive Oil: The foundation for browning your chicken; it adds richness without overpowering flavors.
Chicken Thighs: I prefer thighs because they stay juicy and flavorful when cooked in the sauce.
Smoked Paprika: This is the star spice in bravas sauce — it lends a smoky warmth that really makes the dish unique.
Onion: Adds sweetness and builds the sauce base for depth.
Garlic: Essential for that aromatic punch that complements the paprika perfectly.
Red Bell Pepper: Brings color and a subtle sweetness that balances the smoky heat.
Thyme: Whether fresh or dried, thyme’s earthy note lifts the sauce beautifully.
Chopped Tomatoes (Canned): The heart of the sauce – use good quality to ensure it’s rich and vibrant.
Red Wine Vinegar: Adds acidity and brightness that cuts through the richness.
White Beans (Cannellini or Chickpeas): They soak up the sauce and add a creamy texture.
Olives: Saltiness and sharpness from the olives give the dish that classic Spanish flair.
Parsley: Fresh parsley at the end finishes the dish with a fresh, herbal note.

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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.

Make It Your Way

I love how versatile this Spanish Chicken in Bravas Sauce Recipe is — sometimes I swap the white beans for chickpeas, or add a splash of sherry instead of red wine vinegar for a little twist. Don’t be afraid to make it your own!

Variation: I once roasted the chicken a little longer to get crispy skin before adding it to the sauce — it added an amazing texture contrast.
Spice Level: Feel free to add a pinch of chili flakes if you like more heat — it pairs so well with the smoky paprika.
Herb Swaps: If you don’t have thyme, rosemary or oregano work nicely too.
Vegetarian Version: Skip the chicken and double the beans with extra veggies like zucchini or mushrooms for comfort food that’s still full of flavor.

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

Step 1: Brown the Chicken for Maximum Flavor

First things first — sprinkle your chicken thighs generously with smoked paprika and salt on both sides. Getting them nicely browned in the skillet seals in all those juices and builds the base for your sauce. Don’t crowd the pan! I usually do this in batches to get that golden crust instead of steaming them. Set them aside once browned but not fully cooked — they’ll finish in the oven later.

Step 2: Build the Bravas Sauce

Using the same skillet (hello, all those flavorful bits left behind!), add chopped onion, sliced garlic, and red pepper. Cook over low heat gently for about 5 minutes until soft — patience here is key because you want everything tender but not browned yet. Stir in smoked paprika and thyme leaves, then let it cook for another 5 minutes to marry those flavors.

Step 3: Simmer the Sauce

Now pour in the canned chopped tomatoes, water, and a splash of red wine vinegar with a pinch of salt, then crank up the heat just long enough to bring the sauce to a boil. Once boiling, lower the heat to a gentle simmer and let it thicken — this usually takes around 10 minutes. Stir in your beans and olives toward the end so they warm through without losing their shape.

Step 4: Bake and Finish

Arrange your partially cooked chicken thighs on top of the sauce in an ovenproof dish or leave them in the skillet if it’s oven-safe. Bake uncovered at 350°F (180°C) for about 35-40 minutes, until the chicken is cooked through and tender. I like to sprinkle fresh chopped parsley right before serving for that lovely herbal brightness.

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Tips from My Kitchen

Don’t Rush Browning: Taking your time browning the chicken creates depth — avoid high heat to prevent burning the paprika.
Simmer Gently: Keep the sauce at a low simmer so it reduces slowly and thickens without drying out or sticking to the pan.
Beans Timing: Add canned beans later in the process to keep them intact — they should warm through, not mushy.
Use Fresh Parsley: It brightens the dish at the end and elevates all those rich flavors — don’t skip it!

How to Serve Spanish Chicken in Bravas Sauce Recipe

Garnishes

I always finish with a generous sprinkle of fresh chopped parsley — it’s simple but instantly freshens the dish. Sometimes I add a little lemon zest for extra zing or a few slices of roasted red chili if I’m feeling spicy.

Side Dishes

Serving this Spanish Chicken in Bravas Sauce Recipe over fluffy white rice is my go-to because it soaks up all that incredible sauce. But crusty bread works great too if you want to mop up every last bit. For veggies, simple roasted asparagus or a crisp green salad adds a fresh contrast.

Creative Ways to Present

For hosting a special meal, I love serving this family-style in a rustic earthenware casserole with extra herbs scattered on top. It’s such a cozy, inviting way to share the dish, and it looks stunning on the table. Arranging it alongside roasted potatoes and a bright salad makes it perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

After the meal, I let any leftovers cool completely before transferring them to an airtight container. Stored in the fridge, they keep beautifully for up to 3 days. The flavors actually intensify overnight, making it even better the next day.

Freezing

If you want to freeze this Spanish Chicken in Bravas Sauce Recipe, let it cool fully, then portion it out in freezer-safe containers. It freezes really well and lasts up to 3 months. I like to freeze the sauce and chicken together, so when I reheat, everything melds perfectly.

Reheating

To reheat, I prefer gently warming leftovers on the stovetop over low heat, stirring occasionally. It keeps the chicken juicy and prevents the sauce from drying out. Microwave works too — just cover and add a little splash of water or stock to keep moisture.

FAQs

Can I use chicken breasts instead of thighs?

You absolutely can, but chicken thighs are more forgiving and stay moist during the longer baking time. If you use breasts, keep a close eye on them to avoid drying out, and consider reducing the baking time slightly.
What’s the best type of smoked paprika to use?

Look for Spanish smoked paprika (pimentón) if you can — it has a sweet, smoky depth that regular paprika can’t replicate. It’s sometimes labeled as “pimentón de la Vera.”
Can I make the sauce ahead of time?

Yes! Making the bravas sauce a day in advance actually helps the flavors deepen. Just reheat gently before adding your browned chicken and finishing in the oven.
Is this recipe spicy?

This version has a gentle smoky heat from the paprika, but it’s not very spicy. You can add chili flakes or fresh chilies to amp up the heat if you prefer.
What can I substitute for white beans?

Cannellini beans are classic here, but chickpeas or butter beans work just as well. Even kidney or black beans can add a delicious twist.

Final Thoughts

This Spanish Chicken in Bravas Sauce Recipe brings a little bit of Spain into your own kitchen with minimal fuss and maximum flavor. I’ve cooked this for quiet weeknights and lively dinner parties alike — it’s always a hit and makes you feel like you’re sharing something truly special. I hope you give it a try soon and find it as comforting and delicious as I do. Happy cooking!