Garcia's Spanish-Style Braised Chicken with Saffron Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a vibrant tomato-olive sauce infused with saffron, garlic, and smoked paprika for a taste of Andalusia. This spanish-inspired one pot ready in about 50 minutes pairs ounces bone-in chicken thighs, tablespoons olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 35 min Serves 2 Spanish cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season with 1/2 teaspoon smoked paprika. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering, then add chicken skin-side down and sear for 4-5 minutes until golden brown.
  2. Step 2: Add minced garlic to the skillet and cook for 1 minute until fragrant, then stir in canned diced tomatoes, 1/2 teaspoon smoked paprika, saffron threads, and chicken broth; bring to a gentle simmer.
  3. Step 3: Nestle pitted green olives into the sauce, cover the skillet with a lid, and transfer to a preheated oven at 375°F. Bake for 30 minutes until chicken reaches 165°F internally, then remove lid and broil for 2 minutes to crisp the skin slightly.
  4. Step 4: Garnish with chopped parsley and serve with crusty bread to soak up the saffron-infused sauce.

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Frequently asked questions

How long does Garcia's Spanish-Style Braised Chicken with Saffron Tomatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 Garcia's Spanish-Style Braised Chicken with Saffron Tomatoes?

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 ounces bone-in chicken thighs from drying out.

Can I substitute ingredients in Garcia's Spanish-Style Braised Chicken with Saffron Tomatoes?

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 Garcia's Spanish-Style Braised Chicken with Saffron Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garcia's Spanish-Style Braised Chicken with Saffron Tomatoes?

Spanish one pot 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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