rcelona Brava Thighs is a mouthwatering chicken dish that beautifully combines the flavors of smoked and sweet paprika with a hint of cayenne heat, all mellowed by a simple tomato sauce. It's a nod to the flavors of Barcelona, making it a wonderful dish to explore Spanish cuisine at home.
Season the 8 chicken thighs on both sides with salt and pepper.
In an oven-safe skillet, heat the 2 tbsp olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear them for about 4-5 minutes until the skin is crispy and golden brown. Flip the chicken thighs and sear for another 2 minutes. Once seared, remove the chicken from the skillet and set aside.
In the same skillet, add the finely chopped 1 onion. Sauté until the onion becomes translucent, which should take about 3-4 minutes. Add the minced 2 cloves of garlic and continue cooking for an additional minute.
Sprinkle the 1 tsp smoked paprika, 1 tsp sweet paprika, and ½ tsp cayenne pepper over the sautéed onion and garlic. Stir well to combine, letting the spices toast for about a minute.
Pour the ½ cup tomato sauce and ¼ cup water into the skillet, stirring to mix the spices with the sauce. Allow the sauce to simmer for approximately 5-7 minutes until it has thickened slightly.
Nestle the chicken thighs back into the skillet, ensuring each thigh is well coated with the sauce.
Transfer the skillet to your preheated oven. Bake the chicken thighs for 25-30 minutes, or until they are fully cooked with an internal temperature of 165°F (75°C).
Once done, remove the skillet from the oven and let the chicken rest for about 5-10 minutes before serving.
Garnish the Barcelona Brava Thighs with chopped fresh parsley and serve hot. This dish pairs wonderfully with roasted potatoes or crusty bread to soak up the delicious sauce. For a lighter side, a simple green salad or grilled vegetables would also work well. Enjoy!
Notes
Adjust the cayenne pepper according to your preferred level of heat.
The chicken thighs can also be substituted with chicken legs or breasts; however, cooking times may vary.
If you don't have an oven-safe skillet, you can transfer the sauce and chicken into a baking dish for the oven step.
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