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Easy Spanish chicken is a vibrant, protein-rich dish inspired by traditional Spanish flavors. Tender chicken is simmered with tomatoes, bell peppers, onions, garlic, and aromatic spices to create a rich, savory sauce. This dish is perfect for a quick weeknight dinner, serving with rice, potatoes, or crusty bread for a complete meal. It’s colorful, flavorful, and packed with lean protein and nutrients.
Ingredients
Main Ingredients
- Chicken thighs or breasts – 600 grams, bone-in or boneless, cut into pieces
- Olive oil – 2 tablespoons
- Onion – 1 large, finely chopped
- Garlic – 3 cloves, minced
- Bell peppers – 2 medium (red and yellow), sliced
- Canned diced tomatoes – 1 can (400 grams)
- Chicken stock – ½ cup
- Smoked paprika – 1½ teaspoons
- Dried oregano – 1 teaspoon
- Salt – 1 teaspoon (adjust to taste)
- Black pepper – ½ teaspoon
Optional Add-ins
- Green olives – ½ cup, pitted and sliced
- Capers – 1 tablespoon
- Fresh parsley – 2 tablespoons, chopped
- Lemon wedges – for serving
Equipment Needed
- Large sauté pan or skillet with lid
- Wooden spoon or spatula
- Knife and chopping board
- Mixing bowl
Preparation Method
Step 1: Prepare the Chicken
- Pat the chicken dry with paper towels.
- Season with salt, black pepper, and half of the smoked paprika.
- Set aside while preparing the vegetables.
Step 2: Sauté the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces in a single layer.
- Brown on all sides for 4–5 minutes without overcrowding.
- Remove the chicken from the pan and set aside.
Step 3: Cook the Vegetables
- In the same pan, add the chopped onion and cook for 3–4 minutes until softened.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced bell peppers and cook for another 3–4 minutes until slightly tender.
Step 4: Build the Sauce
- Sprinkle remaining smoked paprika and dried oregano over the vegetables.
- Stir well to coat and cook for 1 minute to release the aroma.
- Add canned diced tomatoes and chicken stock.
- Stir to combine and bring to a gentle simmer.
Step 5: Simmer the Chicken
- Return the browned chicken to the pan, nestling it into the sauce.
- Reduce heat to low, cover with a lid, and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
- Stir occasionally and check that the sauce doesn’t dry out; add a little more stock or water if needed.
Step 6: Finish the Dish
- Taste and adjust seasoning with salt and pepper.
- Stir in optional green olives or capers if using.
- Sprinkle fresh parsley over the top before serving.
- Serve hot with steamed rice, roasted potatoes, or crusty bread.
- Optionally, garnish with lemon wedges for a bright finish.
Tips and Variations
- Use chicken thighs for juicier results; breasts keep the dish leaner.
- Add smoked chorizo slices for a deeper, traditional Spanish flavor.
- For a spicier version, include ½ teaspoon chili flakes.
- Can be cooked in advance; flavors improve after sitting for an hour.
- Use fresh tomatoes if preferred, adjusting cooking time to achieve a thick sauce.
Nutritional Highlights
- High in protein from chicken
- Rich in vitamins A and C from bell peppers
- Moderate fat content from olive oil and chicken
- A balanced, flavorful meal suitable for active lifestyles
