Are you ready to transport your taste buds to the sun-drenched kitchens of Spain with a single bite? This Spanish Style Chicken Cacciatore is not just a meal—it's a culinary adventure that promises to tantalize your senses and impress even the most discerning food lovers. Imagine tender, golden-brown chicken thighs swimming in a rich, vibrant sauce bursting with the bold flavors of Mediterranean cuisine. Whether you're a seasoned home cook or a curious foodie looking to expand your recipe repertoire, this dish will become your new go-to comfort food that's both elegant and utterly delicious!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 onion, sliced
- 2 bell peppers, sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup olives, pitted
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 sliced onion, 2 sliced bell peppers, 3 minced garlic cloves, 1 can of diced tomatoes, 1 cup of pitted olives, 1 teaspoon of paprika, salt, and pepper to taste. Have fresh parsley ready for garnish.
- In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and bell peppers. Sauté for about 5-7 minutes until they are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the can of diced tomatoes (with their juices) to the skillet, along with the paprika. Stir well to combine all the ingredients and bring the mixture to a simmer.
- Return the seared chicken thighs to the skillet, nestling them into the vegetable and tomato mixture. Add the pitted olives on top of the chicken.
- Cover the skillet with a lid and reduce the heat to low. Allow the chicken to simmer gently for about 1 hour, or until the chicken is cooked through and tender, stirring occasionally.
- Once cooked, taste the sauce and adjust the seasoning with more salt and pepper if necessary. If you prefer a thicker sauce, you can remove the lid for the last 15-20 minutes of cooking to allow some of the liquid to evaporate.
- After the chicken is tender and the flavors have melded together, remove the skillet from heat. Let it rest for a few minutes before serving.
- To serve, plate the chicken thighs with the sauce and vegetables spooned over the top. Garnish with fresh parsley for a pop of color and added flavor.
- Enjoy your Spanish Style Chicken Cacciatore with crusty bread, rice, or pasta to soak up the delicious sauce!
Tips
- Choose high-quality chicken thighs with the skin on for maximum flavor and crispy texture.
- Take your time when searing the chicken—achieving a golden-brown crust is key to developing deep, rich flavors.
- Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent burning.
- Don't rush the simmering process; low and slow cooking allows the flavors to meld beautifully.
- For an extra depth of flavor, consider adding a splash of red wine to the tomato sauce.
- Fresh herbs make a huge difference—use freshly chopped parsley just before serving.
- If the sauce seems too thin, you can thicken it by removing the lid during the last 15-20 minutes of cooking.
- This dish tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
