This Spanish Chicken fills your kitchen with incredible aromas of garlic, smoked paprika, and saffron simmering with tender chicken in a rich tomato sauce. It’s a vibrant, soul-warming dish that feels like a hug from the Mediterranean. The combination of simple ingredients and deep, complex flavor makes it a weeknight favorite.

Love Spanish Chicken? So do we! If you're into Chicken Recipes or curious about Chicken, you'll find plenty of inspiration below.

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Why You’ll Love This Spanish Chicken

• Incredible aroma: Smoked paprika, garlic, and saffron create a fragrant, inviting kitchen.
• Simple to make: Straightforward techniques deliver complex, slow-cooked flavor.
• Meal prep friendly: Tastes even better the next day as flavors meld.
• Impressive & cozy: Perfect for casual dinners or special family meals.

Ingredients & Tools

• 1.5 kg chicken thighs, bone-in and skin-on
• 3 tbsp extra virgin olive oil
• 1 large yellow onion, finely chopped
• 1 red bell pepper, sliced into strips
• 6 cloves garlic, minced
• 2 tsp smoked paprika (pimentón)
• 1/2 tsp saffron threads, lightly crushed
• 1 bay leaf
• 240 ml dry white wine
• 400 g canned crushed tomatoes
• 120 ml chicken stock
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh flat-leaf parsley, chopped

Tools: A large, heavy-bottomed skillet or Dutch oven with a tight-fitting lid.

Notes: Don’t skip bone-in, skin-on chicken thighs—they’re crucial for a rich sauce. Smoked paprika is non-negotiable.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs are key. They stay incredibly moist and flavorful during the longer cooking time. If you must use breasts, add them later in the process to prevent them from drying out.
• Don’t rush the browning. Getting a proper golden-brown crust on the chicken skin is your first layer of flavor. It should look crisp and deeply colored before you remove it from the pan.
• Bloom your spices. Adding the smoked paprika and saffron directly to the hot oil and onion mixture for just 30 seconds before the liquid goes in will wake up their essential oils and intensify their flavor dramatically.
• Taste your sauce before adding the chicken back. This is your chance to adjust the seasoning—add more salt, pepper, or even a pinch of sugar if your tomatoes are particularly acidic.

How to Make Spanish Chicken

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 4 days.
• Freezer: Freeze in airtight containers for up to 3 months. Thaw in fridge before reheating.
• Reviving: Reheat gently on stovetop, adding a splash of water or stock if sauce is too thick.

Serving Suggestions

Complementary Dishes

• Patatas Bravas — Crispy roasted potatoes with a spicy tomato sauce provide a fantastic textural contrast and soak up the delicious sauce.
• Saffron Rice — The delicate floral notes of saffron rice are a classic pairing that complements the main dish without overpowering it.
• Simple Green Salad with Sherry Vinaigrette — A crisp, acidic salad helps to cleanse the palate between bites of the rich, savory chicken.

Drinks

• A crisp Albariño — This Spanish white wine has bright acidity and citrus notes that cut through the richness of the dish beautifully.
• Spanish Red Sangria — For a more festive occasion, a pitcher of fruity sangria brings a sweet and refreshing counterpoint to the smoky flavors.
• Sparkling Water with Lemon — Sometimes the simplest option is the best; the bubbles and citrus are incredibly refreshing.

Something Sweet

• Crema Catalana — Spain’s version of crème brûlée, with a hint of citrus and cinnamon, provides a creamy, cool finish.
• Churros with Chocolate Sauce — For a truly indulgent end to the meal, the warm, cinnamon-sugar dough is pure comfort.
• Orange and Almond Cake — A moist, gluten-free cake that’s not too sweet, featuring classic Spanish flavors that echo the main course.

Top Mistakes to Avoid

• Mistake: Moving the chicken too soon. If you try to lift the chicken before the skin has properly seared and released from the pan, you’ll tear the beautiful crispy skin and leave flavor behind.
• Mistake: Skipping the deglazing step. All those browned bits at the bottom of the pan are pure flavor gold. Not scraping them up with the wine means you’re missing out on a huge depth of taste.
• Mistake: Boiling the sauce after adding the chicken. A gentle simmer is what you need for tender meat. A rolling boil will make the chicken tough and can cause the sauce to reduce too much and become overly thick.
• Mistake: Using sweet paprika instead of smoked. This is the most common substitution error. Sweet paprika lacks the smoky, earthy dimension that defines this dish. Smoked paprika (pimentón) is absolutely essential.

Expert Tips

• Tip: Make it a day ahead. The flavors in this dish improve immensely overnight. Simply cool it completely, store it in the fridge, and gently reheat it the next day. You’ll be amazed at the difference.
• Tip: Add olives for a briny kick. Stirring in a handful of good-quality green olives during the last 10 minutes of cooking adds a wonderful salty, briny contrast that elevates the entire dish.
• Tip: Use a mix of chicken pieces. For a more rustic presentation, use a whole chicken cut into pieces. The combination of dark and white meat offers different textures and flavors for everyone.
• Tip: Thicken the sauce without flour. If your sauce is too thin at the end, simply remove the chicken and let the sauce simmer uncovered for 5-10 minutes. It will reduce and thicken naturally.

FAQs

Can I make this Spanish Chicken with chicken breasts?
You can, but you’ll need to adjust the method. Sear boneless, skinless breasts as you would the thighs, but remove them from the pan after browning. Only add them back for the final 15-20 minutes of simmering to gently cook through. This prevents them from becoming dry and tough, which is the biggest risk with lean white meat in a braise.

What can I use if I don’t have saffron?
Saffron is unique, but in a pinch, you can use 1/4 teaspoon of turmeric for color and a tiny pinch of smoked paprika for a hint of that earthy complexity. It won’t be exactly the same, but it will still be delicious. The best substitute is actually a product called “saffron powder” or “saffron extract,” which is more affordable.

My sauce is too acidic. How can I fix it?
This can happen depending on your tomatoes. The easiest fix is to stir in a tiny pinch of sugar or a drizzle of honey—just a quarter teaspoon at a time—until the acidity is balanced. You can also add a tablespoon of butter at the end off the heat; the fat will mellow the sharpness beautifully.

Can I freeze Spanish Chicken?
Absolutely! It freezes wonderfully for up to 3 months. Cool it completely, then transfer it to an airtight container. I find it’s best to thaw it overnight in the refrigerator before reheating it gently on the stovetop. You may need to add a splash of water or stock when reheating if the sauce has thickened too much.

Is there a way to make this in a slow cooker?
Yes, though you’ll lose the crispy skin. Follow steps 1-6 to brown the chicken and build the sauce on the stovetop. Then transfer everything to your slow cooker and cook on low for 5-6 hours. For the best texture, I still recommend browning the chicken first for that foundational flavor.