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A plate of white rice topped with two pieces of braised chicken in a rich tomato-based sauce, garnished with chopped herbs and green olives.

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
Total Time 3 hours 30 minutes
Course: Dinner, Main Course, Meat
Cuisine: Mediterranean, Spanish Inspired
Calories: 781
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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

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