Spanish Chicken and Potatoes
Tender chicken thighs braised with potatoes, bell peppers, and tomatoes in a vibrant saffron and paprika-infused sauce. A classic one-pan Mediterranean comfort dish bursting with warm spices and savory flavors.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons kosher salt
- ¾ teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons smoked paprika
- ¼ teaspoon saffron threads
- 1 teaspoon cumin
- 14.5 oz can diced tomatoes with juice
- 1 cup low-sodium chicken broth
- 1 large red bell pepper, chopped
- 1.5 lbs yellow potatoes, cut into 1.5-inch cubes
- ¾ cup green olives, pitted
- 3 sprigs fresh thyme sprigs
- ¼ cup fresh parsley, chopped
Instructions
- 1
Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Steep saffron threads in 2 tablespoons warm water for 5 minutes to bloom.
- 3
Heat olive oil in a 12-inch heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches, sear chicken thighs skin-side down for 5-6 minutes until golden brown. Transfer to a plate.
- 4
Reduce heat to medium. Add diced onion to the skillet and sauté for 3-4 minutes until softened. Stir in garlic, smoked paprika, and cumin, cooking for 1 minute until fragrant.
- 5
Pour in diced tomatoes with juice, chicken broth, and the saffron steep liquid, scraping up browned bits from the bottom. Stir well to combine.
- 6
Return chicken thighs to the skillet, nestling them skin-side up in the sauce. Add potatoes, bell pepper, olives, and thyme sprigs. Bring to a simmer.
- 7
Reduce heat to medium-low, cover partially, and braise for 25-30 minutes until potatoes are tender and chicken is cooked through (internal temperature 165°F at the thickest part).
- 8
Taste and adjust seasoning with additional salt and pepper as needed. Discard thyme sprigs. Garnish with fresh chopped parsley before serving.
Tools you’ll need
- 12-inch heavy-bottomed skillet or Dutch oven
- wooden spoon
- kitchen tongs
- meat thermometer
- paper towels
- measuring spoons
- measuring cups
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