Spanish Chicken In Bravas Sauce Recipe tastes smoky, tangy, and just spicy enough to keep everyone reaching back into the pan. It works for busy weeknights or casual dinner parties and takes about 45 minutes from start to finish. I first cooked a version of this in a tiny apartment kitchen with one pan and a wobbly burner, so you can definitely pull it off at home.
Why Make This Spanish Chicken In Bravas Sauce Recipe at Home
You control the heat level, the quality of the chicken, and how saucy you want it. Restaurant patatas bravas often lean heavy on oil and light on flavor, while this version loads the pan with garlic, smoked paprika, and tomato for a rich, clingy sauce.
You also stretch a few simple ingredients into a full meal with very little fuss. The recipe uses pantry spices, basic vegetables, and one pan, so cleanup stays easy and the flavor still tastes like a vacation in a skillet.
“This Spanish Chicken In Bravas Sauce Recipe tastes like my favorite tapas bar moved into my kitchen and decided to stay forever. ★★★★★”
Ingredients You Need
Chicken
- 2 pounds boneless skinless chicken thighs, trimmed and cut into large chunks
- Use thighs for juicy, forgiving results; chicken breast works if you cook it slightly less.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for browning
Bravas-style sauce base
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 red bell pepper, diced small
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika (pimentón ahumado; I like La Chinata brand)
- 1 teaspoon sweet paprika
- 1/4 to 1/2 teaspoon hot smoked paprika or cayenne, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar, optional, to balance acidity
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) crushed tomatoes or tomato puree
- 1 cup low sodium chicken broth or stock
- 1 to 2 tablespoons sherry vinegar or red wine vinegar
- Salt and pepper to taste
Potatoes and finish
- 1 1/2 pounds waxy or all-purpose potatoes, cut into bite-size cubes
- Yukon Gold or red potatoes hold shape nicely.
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Pantry shortcuts and substitutions
- Use jarred roasted red peppers instead of fresh bell pepper for deeper flavor and less chopping.
- Swap tomato paste and crushed tomatoes with a 16 ounce jar of good quality tomato sauce if that sits in your pantry.
- Use pre-minced garlic from a jar on a busy night, though fresh garlic gives better flavor.
- Use pre-cubed refrigerated potatoes if you want to skip peeling and chopping.
Equipment list
- Large heavy skillet or wide Dutch oven with lid
- Medium baking sheet for potatoes
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring spoons and cups
Tips & Mistakes
- Brown the chicken in batches so the pieces sear instead of steam.
- Dry the chicken with paper towels before seasoning so it picks up better color.
- Use smoked paprika, not regular paprika only, or the sauce loses that classic bravas flavor.
- Taste the sauce before adding more hot paprika so you do not blow out the heat level.
- Cut potatoes into even cubes so they cook at the same rate and crisp evenly.
- Roast potatoes on a preheated baking sheet so they crisp faster.
- Do not crowd the potatoes on the pan or they turn soft instead of golden.
- Scrape up browned bits from the pan after searing the chicken so they melt into the sauce.
- Simmer the sauce until it thickens enough to coat the back of a spoon so it clings to the chicken.
- Add vinegar at the end and adjust slowly so the sauce tastes bright, not sharp.
How to Make Spanish Chicken In Bravas Sauce
Step 1: Prep and season the chicken
Pat the chicken thighs dry with paper towels. Cut them into large bite-size chunks. Season with salt and pepper on all sides and set the bowl aside while you prep the vegetables.
Step 2: Roast the potatoes
Preheat the oven to 425°F and place a baking sheet inside to heat. Toss potato cubes with olive oil, smoked paprika, garlic powder, and salt. Spread potatoes on the hot baking sheet in a single layer and roast 25 to 30 minutes, flipping once, until golden and crisp at the edges.
Step 3: Brown the chicken
Heat olive oil in a large skillet or Dutch oven over medium high heat. Add half the chicken in a single layer and cook 3 to 4 minutes per side until browned. Transfer to a plate, repeat with the remaining chicken, and keep it nearby.
Step 4: Sauté veggies and aromatics
Lower the heat to medium and add a bit more oil if the pan looks dry. Add onion and red bell pepper and cook, stirring often, until soft and lightly golden, about 7 to 8 minutes. Stir in garlic, smoked paprika, sweet paprika, hot paprika or cayenne, cumin, oregano, and sugar, and cook 1 to 2 minutes until the spices smell toasty.
Step 5: Build the bravas sauce
Stir in tomato paste and cook 1 minute to deepen the flavor. Pour in crushed tomatoes and chicken broth, scraping up browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook 8 to 10 minutes until it thickens slightly.
Step 6: Simmer the chicken in the sauce
Return browned chicken and any juices on the plate to the pan. Stir to coat the pieces in sauce, cover loosely, and simmer 10 to 12 minutes until the chicken cooks through and feels tender. Stir in 1 tablespoon vinegar, taste, and add more salt, pepper, or vinegar as needed.
Step 7: Combine with potatoes and finish
Fold the roasted potatoes into the pan with the chicken and sauce, or spoon the chicken and bravas sauce over the potatoes on each plate if you prefer extra crisp edges. Sprinkle with chopped parsley. Serve with lemon wedges so everyone can squeeze a little brightness over the top.
Variations I’ve Tried
I swap the potatoes with cauliflower florets and roast them the same way for a lighter, veggie-heavy version. I also add sliced Spanish chorizo with the chicken when I want a smokier, richer pan sauce. Sometimes I stir in a spoonful of plain Greek yogurt at the end for a creamy, slightly tangy twist that still keeps the bravas vibe.
You can add green olives near the end of cooking for a salty bite that pairs nicely with the tomato and paprika. I also like to toss in a handful of baby spinach right before serving so it wilts into the sauce and adds color and nutrients.
How to Serve Spanish Chicken In Bravas Sauce
Serve Spanish Chicken In Bravas Sauce Recipe piled over the roasted potatoes with extra sauce spooned on top. Add a simple green salad or steamed green beans on the side to keep the plate balanced. Warm crusty bread or toasted baguette slices work perfectly to scoop up every bit of sauce. For kids or spice-shy guests, keep a little plain yogurt on the table so they can cool things down.
How to store
- Cool leftovers to room temperature within 1 hour, then transfer to airtight containers.
- Store chicken and sauce in the fridge for up to 4 days; store potatoes separately if possible so they stay firmer.
- Freeze chicken and sauce (without potatoes) for up to 2 months in freezer-safe containers.
- Reheat on the stovetop over medium heat with a splash of broth or water until hot and bubbly, then add potatoes and warm them through in the pan or re-crisp them in a 400°F oven for 10 minutes.
Spanish Chicken In Bravas Sauce Recipe
Ingredients
Instructions
- Season the chicken pieces with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on all sides until lightly browned, about 5 to 7 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, reduce the heat to medium and add the chopped onion. Cook, stirring often, until softened and translucent, about 5 minutes.
- Add the minced garlic, smoked paprika, hot smoked paprika (if using), ground cumin, and red pepper flakes. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
- Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, chicken broth, red wine vinegar, and sugar. Mix well to combine.
- Return the browned chicken and any accumulated juices to the skillet, stirring to coat the pieces in the bravas sauce.
- Bring the mixture to a gentle simmer. Cover and cook over low heat for 20 to 25 minutes, or until the chicken is cooked through and tender and the sauce has thickened slightly.
- Taste and adjust seasoning with additional salt or vinegar if needed. Sprinkle with chopped fresh parsley before serving.
- Serve hot with crusty bread, potatoes, or rice to soak up the bravas sauce.
Notes
Approximate per serving (4 servings): 360 calories; fat 20 g; saturated fat 4 g; carbohydrates 14 g; fiber 3 g; sugars 7 g; protein 31 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion sizes.