Spanish Braised Chicken

5 from 4 votes

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.

Course Main Course

Cuisine Spanish

Keyword bell pepper, braise, Chicken, dairy-free, dinner, egg-free, lunch, main, nut-free, olive, spanish, stew, tomato

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 453kcal

Author Jenny Ross

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

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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