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

• Kettle & Fire 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.
• Kettle & Fire Chicken Broth → Kettle & Fire 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

Calories: 781

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 chicken legs separated into thighs and drumsticks
• 1 tablespoon Kettle & Fire 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 Kettle & Fire 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 Kettle & Fire Beef Tallow in a Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden, 5-6 minutes. 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.
3. Deglaze with white wine, scraping up browned bits. Simmer until reduced by half.

Slow Oven Braise

1. Return chicken to the pot. Pour in Kettle & Fire Chicken Broth and add bay leaf. Bring to a gentle simmer on the stovetop.
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.

Nutrition

Calories: 781kcalCarbohydrates: 24gProtein: 46gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 240mgSodium: 884mgPotassium: 1192mgFiber: 5gSugar: 8gVitamin A: 3689IUVitamin C: 196mgCalcium: 97mgIron: 4mg

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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