Description
Spanish-style chicken thighs cooked in a smoky paprika tomato sauce with olives and white beans. A rich, comforting one-pan meal packed with Mediterranean flavor.
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
- 400 g (14 oz) canned chopped tomatoes
- 1/2 cup (125 ml) water
- 1 tbsp apple cider vinegar
- 240 g (1 cup) white beans such as cannellini or chickpeas
- 90 g (1/2 cup) green or black olives
- 2–3 sprigs flat leaf parsley, chopped
Instructions
- Preheat oven to 180°C (350°F).
- Season chicken thighs with smoked paprika and salt. Brown them in a skillet until golden but not fully cooked. Remove and set aside.
- In the same pan cook the chopped onion, sliced red pepper and garlic over low heat for about 5 minutes.
- Add smoked paprika and thyme and cook for another 5 minutes.
- Pour in chopped tomatoes, water and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
- Stir in olives and white beans.
- Place the browned chicken on top of the sauce and bake uncovered for 35–40 minutes.
- Sprinkle with chopped parsley and serve over rice.
Notes
- You can substitute chickpeas for cannellini beans.
- Serve with rice, crusty bread, or roasted potatoes.
- Adjust paprika level for stronger smoky flavor.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Spanish