Spanish Chicken in Bravas Sauce | Crazy Delicious One-Pan Recipe

This Spanish chicken in bravas sauce, known as pollo en salsa brava, promises to be one of the best chicken dishes you will ever taste. It’s easy to make, made with simple ingredients, and done in about 30 minutes using one pan. Serve it as a tapas appetizer or even as a main course. Either way, enjoy it next to a crunchy baguette to mop up all that goodness.

To make this recipe, I used skinless boneless chicken breast. You can also use chicken breast with skin, chicken thighs, or a combination of both. If you use chicken breast or thighs with skins on, make sure to brown the chicken for double the amount I did, which was 3 minutes per side.

What flavors this dish is the bravas sauce. Made with onions, garlic, flour, sweet smoked paprika, hot smoked paprika, chicken broth, and vinegar. If you don’t have hot smoked paprika, just sub it for half the amount of crushed red pepper. You can also substitute vegetable broth or even beef broth for the chicken broth.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge in an airtight container. When reheating, just add in some more broth to bring back the creaminess in the sauce. 

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 

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Watch the Video Below on How to Make Spanish Chicken in Bravas Sauce

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Spanish Chicken in Bravas Sauce | Pollo en Salsa Brava

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 311 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 boneless chicken breast 10 oz / 300 grams each
• 1 small onion (finely chopped)
• 3 cloves garlic (roughly chopped)
• 1 1/2 tbsp all purpose flour 12 grams
• 2 tsp sweet smoked Spanish paprika 5 grams
• 1 tsp hot smoked Spanish paprika 2.50 grams
• 1 1/2 cups chicken broth 360 ml
• 1 tsp white wine vinegar 5 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, place the chicken breasts over some paper towels and pat them dry, then season both sides with salt and pepper, and cut each chicken breast into pieces that are 1 1/4 inches (4 cm) thick

3. Once the oil is nice and hot, add the pieces of chicken in a single layer and fry for 3 minutes per side (at this stage, you don't need to fully cook the chicken), then remove the chicken from the pan and set it aside

4. Using the same pan with the same heat, add in the chopped onion and garlic, and mix continuously

5. After 3 minutes and the onions and garlic are lightly sautéed, add in the flour, continue to mix together and go for 2 minutes, then add in the sweet smoked paprika and hot smoked paprika, quickly mix together, and then slowly add in the chicken broth while mixing continuously

6. Once all the broth has been added and you've ended up with a creamy sauce with no lumps in it, add in the vinegar and season with a kiss of salt & pepper, mix together, then add the pieces of chicken back into the pan, once again all in a single layer, then flip each one so they're coated in all that goodness, and then place a lid on the pan and lower to a low-medium heat

7. After simmering the chicken for 3 to 4 minutes and it's fully cooked through (165°F - 74°C), it is ready to go, remove the pan from the heat and transfer the mixture into a large serving dish

8. Top off with chopped parsley and serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Chicken in Bravas Sauce | Pollo en Salsa Brava

Amount Per Serving

Calories 311 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 92mg31%

Sodium 494mg21%

Potassium 613mg18%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 784IU16%

Vitamin C 4mg5%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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