Braised Spanish Chicken with Smoked Paprika and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs braised in a smoky paprika and garlic sauce, infused with sweet bell peppers and tomatoes. This spanish-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, smoked paprika, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 6 bone-in chicken thighs dry and season with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp smoked paprika. Heat 3 tbsp olive oil in a large skillet over medium-high heat, then brown chicken for 5 minutes per side until golden and crispy. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 medium diced yellow onion and 5 minced garlic cloves, sauté over medium heat for 4 minutes until softened and fragrant.
  3. Step 3: Add 1 large sliced red bell pepper and cook for 3 minutes until slightly tender. Stir in 14 oz canned diced tomatoes and 1 cup chicken broth, bring to a simmer.
  4. Step 4: Return chicken thighs to the skillet, cover, reduce heat to low, and braise for 30 minutes until chicken is cooked through and sauce thickens.
  5. Step 5: Sprinkle 1/4 cup chopped fresh parsley over the dish before serving to add freshness and color.

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Frequently asked questions

How long does Braised Spanish Chicken with Smoked Paprika and Garlic take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Spanish Chicken with Smoked Paprika and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Braised Spanish Chicken with Smoked Paprika and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Spanish Chicken with Smoked Paprika and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Spanish Chicken with Smoked Paprika and Garlic?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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