Chicken Español

Chicken legs and thighs seared in beef tallow and braised in tomato - pepper sofrito with smoky paprika, olives, and chicken broth. A rustic Spanish dish, perfect with rice or crusty bread.

Why You'll Love Chicken Español

Beef tallow gives the chicken a deeper sear and rustic richness. The slow oven method creates fall-apart tenderness while preserving a golden crust. Paprika adds warmth, peppers add sweetness, and olives bring a sharp finish.

Tips and Tricks

• Stir and baste regularly for a balanced sauce and moist chicken.
• Keep oven steady at 200°F - patience is the key.
• Add olives at the end to preserve texture and flavor.
• This oven method is ideal for entertaining: once the pot is in the oven, it mostly takes care of itself.

Variations

• Add Spanish chorizo to the braise for smokiness.
• Swap olives for Castelvetrano for a buttery profile.
• Finish with a splash of sherry vinegar for brightness.

Substitutions

• Beef tallow → olive oil (lighter sear).
• Chicken legs → bone-in breasts or whole thighs (adjust braise time if larger).
• White wine → dry sherry for more depth.
• Chicken broth → low-sodium chicken broth.

Best served with

• Saffron rice or steamed white rice
• Rustic crusty bread
• A glass of Rioja

How to Store Leftovers

• Refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat.
• Freeze for up to 2 months and thaw overnight before reheating.

Chicken Español

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Chicken legs and thighs seared in beef tallow and braised in tomato - pepper sofrito with smoky paprika, olives, and chicken broth. A rustic Spanish dish, perfect with rice or crusty bread.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: Mediterranean, Spanish Inspired

Ingredients Equipment Method Notes

Ingredients

  

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• 2 chicken legs separated into thighs and drumsticks
• 1 tablespoon Beef Tallow
• ½ yellow onion diced
• ½ red bell pepper diced
• ½ yellow bell pepper diced
• 2 garlic cloves minced
• 1 teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper
• 1 tablespoon tomato paste
• ½ cup dry white wine
• 1 cup Chicken Broth
• ½ bay leaf
• ¼ cup green olives pitted
• Sea salt to taste
• Black pepper to taste
• Fresh parsley chopped, for garnish

Equipment

• Dutch oven or braising pan (oven-safe)
• Mixing Bowls
• Wooden Spoon
• Chefs knife
• Tongs

Method

 

Prepare the Chicken

1. Pat chicken legs and thighs dry. Season generously with sea salt and black pepper.
2. Heat the beef tallow in a Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden, 5-6 minutes. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Flip and cook 3 minutes more. Remove and set aside.

Build the Sofrito

1. Add onion and bell peppers to the same pan. Cook until softened, about 8 minutes.
2. Stir in garlic, smoked paprika, cayenne pepper, and tomato paste. Cook 2 minutes until fragrant. You'll know you're ready to move on when the paste loses its raw smell and starts to stick to the pan. Those browned bits are flavor, and you get them all back the moment you deglaze.
3. Deglaze with white wine, scraping up browned bits. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Simmer until reduced by half. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit and the onion instead.

Slow Oven Braise

1. Return chicken to the pot. Pour in the chicken broth and add bay leaf. Bring to a gentle simmer on the stovetop. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
2. Cover and transfer the Dutch oven to a preheated 300°F oven. Braise for 3 hours, checking every 30 minutes to stir and baste the chicken with sauce.
3. Stir in olives during the last 10 minutes of cooking.

To Plate

1. Arrange chicken pieces on plates with rice or bread.
2. Spoon sofrito and broth generously over the top.
3. Finish with fresh parsley.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently in the sofrito over low heat so the chicken stays moist.

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