May 5, 2022
Spanish Braised Chicken
Paprika and sherry are classic Spanish flavors that pair well with a braised chicken thighs, which hold up with longer cooking. Briny olives add a nice pop along with some fresh herbs and lemon zest. Do not use breasts for this as they will overcook. If you prefer chicken breast, pan fry it separately while you simmer the sauce then serve them together. I like to serve this over cauliflower rice.
Servings: 2
Calories: 453kcal
Ingredients
- 1 pound chicken thighs boneless skinless
- salt and pepper to taste
- 1 teaspoon smoked paprika divided
- 1/2 tablespoon avocado oil or olive oil
- 1/2 yellow onion diced
- 1/2 bell pepper sliced
- 2 garlic cloves minced
- 1/2 cup cooking Sherry optional
- 1 cup chicken stock
- 1/2 teaspoon gelatin
- 1 tablespoon gluten-free soy sauce or coconut aminos
- 1 tablespoon sherry vinegar
- 1 teaspoon fish sauce optional, lends umami and you won’t taste fish
- 7 ounces canned tomatoes drained
- 1/2 teaspoon thyme dried
- 1/4 cup green olives or black olives, any kind
- 2 tablespoons parsley minced
- zest of 1 lemon
Instructions
- Season the chicken with salt, to taste then sprinkle with half the paprika on all sides so that the thighs are evenly coated.
- Heat a cast iron pan over medium high heat. Add the avocado oil and when the oil is hot, add the chicken. Cook without moving them for about 10 minutes, or until golden and released from the pan. Remove the thighs to a plate, leaving any released oil in the pan and setting the seared side up. Set aside.
- To the now empty pan, add the onions and bell pepper and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the Sherry and reduce until little to no liquid remains. Add the chicken stock, gelatin, soy sauce, vinegar, fish sauce, tomatoes, and thyme. Stir to combine evenly and bring to a simmer.
- Add back the chicken thighs, and nestle them into the liquid until most of the meat is submerged. Simmer for 30-35 minutes, or until the meat is tender and the liquid is reduced to a thick sauce. Off heat, stir in olives, parsley, and zest, then serve.
Notes
You can also cook this in the oven rather than simmer on the stovetop for 40 minutes. To do so, transfer the whole pan into a preheated 350ºF oven and bake for 30-35 minutes.
Protein:Energy Quotient [calories]: 1.5
Nutrition Facts
Spanish Braised Chicken
Amount per Serving
Calories
453
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
215
mg
72
%
Sodium
1775
mg
77
%
Potassium
1184
mg
34
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
49
g
98
%
Vitamin A
2122
IU
42
%
Vitamin C
65
mg
79
%
Calcium
103
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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