# Spanish Chicken in Bravas Sauce

Spanish Chicken in Bravas Sauce takes 35 min (10 min prep, 25 min cooking) and serves 4.

Recipe by spainonafork.com · original: https://spainonafork.com/spanish-chicken-in-bravas-sauce/  
Cuisine: Spanish · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/spanish-chicken-in-bravas-sauce-pollo-en-salsa-brava-recipe (with step-by-step Cook Mode)

## Ingredients (serves 4)

- 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

## Steps

1. Heat a large fry pan over medium heat and add in the olive oil
2. Place the chicken breasts over paper towels and pat them dry
3. Season both sides of the chicken breasts with salt and pepper
4. Cut each chicken breast into pieces about 1 1/4 inches (4 cm) thick
5. 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)
6. Remove the chicken from the pan and set it aside
7. In the same pan over the same heat, add the chopped onion and garlic, mixing continuously
8. After 3 minutes, once the onions and garlic are lightly sautéed, add in the flour and continue mixing for 2 minutes
9. Add in the sweet smoked paprika and hot smoked paprika, quickly mix together
10. Slowly add in the chicken broth while mixing continuously
11. 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
12. Add the chicken pieces back into the pan in a single layer, flipping each to coat in the sauce
13. Place a lid on the pan and lower to low-medium heat
14. Simmer the chicken for 3 to 4 minutes until fully cooked through (165°F / 74°C)
15. Remove the pan from the heat and transfer the mixture into a large serving dish
16. Top off with chopped parsley and serve at once, enjoy!

## 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.

### Making it ahead

The sauce can be made a day ahead and kept in the fridge, then reheated before adding freshly seared chicken.

## Nutrition (per serving, 1 serving, as published by spainonafork.com)

- Calories: 311 kcal
- Protein: 31 g
- Carbohydrates: 6 g
- Sugar: 1 g
- Fiber: 1 g
- Fat: 18 g
- Saturated fat: 3 g
- Unsaturated fat: 13 g
- Trans fat: 0.02 g
- Cholesterol: 92 mg
- Sodium: 494 mg