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
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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