Name: Spanish Chicken in Bravas Sauce | Pollo en Salsa Brava
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: ¼ cup extra virgin olive oil (60 ml); 2 boneless chicken breast (10 oz / 300 grams each); 1 small onion (finely chopped); 3 cloves garlic (roughly chopped); 1½ tbsp all purpose flour (12 grams); 2 tsp sweet smoked Spanish paprika (5 grams); 1 tsp hot smoked Spanish paprika (2.50 grams); 1½ cups chicken broth (360 ml); 1 tsp white wine vinegar (5 ml); chopped parsley for garnish; sea salt & black pepper

👨‍🍳 Instructions

✨ Meez Magic · 8 steps → 16 actions

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Heat a large fry pan over medium heat and add in the olive oil

Place the chicken breasts over paper towels and pat them dry

Season both sides of the chicken breasts with salt and pepper

Cut each chicken breast into pieces about 1 1/4 inches (4 cm) thick

Once the oil is hot, add the chicken pieces in a single layer and fry for 3 minutes per side (no need to fully cook)

Remove the chicken from the pan and set it aside

In the same pan over the same heat, add the chopped onion and garlic, mixing continuously

After 3 minutes, once the onions and garlic are lightly sautéed, add in the flour and continue mixing for 2 minutes

Add in the sweet smoked paprika and hot smoked paprika, quickly mix together

Slowly add in the chicken broth while mixing continuously

Once all the broth has been added and you have a creamy, lump-free sauce, add in the vinegar and season with salt and pepper, then mix together

Add the chicken pieces back into the pan in a single layer, flipping each to coat in the sauce

Place a lid on the pan and lower to low-medium heat

Simmer the chicken for 3 to 4 minutes until fully cooked through (165°F / 74°C)

Remove the pan from the heat and transfer the mixture into a large serving dish

Top off with chopped parsley and serve at once, enjoy!

🎉

You're all done!

Enjoy your spanish chicken in bravas sauce | pollo en salsa brava — and don't forget to share.

From Cook Mode

Tips as you cook

Gather IngredientsMise en place makes cooking easier
Heat Olive OilLet oil shimmer before adding chicken
Pat Chicken DryDry chicken browns better
Season ChickenSeason generously for flavor
Cut ChickenEven pieces cook uniformly
Fry Chicken PiecesNo need to fully cook yet
Remove ChickenChicken will finish cooking later
Watch out · Sauté Onion & GarlicStir to prevent burning garlic

Swaps, storing and making ahead

Good to know

Swaps

No hot smoked paprika? Use extra sweet smoked paprika plus a pinch of cayenne or chili powder for heat.
No white wine vinegar? Use the same amount of apple cider vinegar or lemon juice.

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a covered pan over low heat until steaming hot, adding a splash of broth if the sauce thickens.