Spanish Chicken in Bravas Sauce

• Gluten free

• Meat

  • 8 Chicken thighs, bone-in

• Produce

  • 1 1/2 canned cups Butter beans or any other white beans
  • 1 Carrot
  • 1 Chilli, red
  • 2 chopped sprigs Flat-leaf parsley
  • 4 cloves Garlic
  • 1 Onion
  • 1 Thyme, fresh
  • 1 tin Tomatoes

• Condiments

  • 1 Green olives

• Baking & Spices

  • 1/2 Red pepper
  • 2 Salt and pepper
  • 1 tsp Spanish smoked paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on vikalinka.com

Description

Ingredients

• Olive Oil- 1 tbs.
• Onion (chopped) -1
• Garlic – 4 cloves, sliced
• Red Chilli- 1, minced
• Carrot, diced- 1 medium
• Fresh thyme- 2-3 sprigs ( you can also use dried thyme)
• Chopped Tomatoes- 1 tin (400gr)
• Red Wine Vinegar- 1tbsp.
• Salt and pepper to taste
• olive oil-1 tbsp
• chicken thighs, bone-in-8
• Spanish smoked paprika-1 tsp
• Red pepper, sliced-1/2
• Butter beans or any other white beans, canned-1½ cups
• Green olives, any kind-1/2 cup
• Flat leaf parsley, chopped- 2-3 sprigs
• Salt and pepper

Directions

• Heat a tablespoon of olive oil in a saucepan and cook your chopped onion and sliced garlic over low heat for 5 minutes.
• Add minced chilli, chopped carrot and thyme (leaves only) and cook for 5 minutes longer.
• Pour in canned chopped tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick.
• When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth and set aside.
• Preheat oven to 350F/180C.
• Sprinkle chicken thighs with Spanish paprika and salt on both sides and brown in a skillet until golden but not cooked all the way through. Cook in batches to avoid overcrowding. Set aside and drain fat from the skillet.
• Add bravas sauce to the same skillet, put chicken on top and scatter butter beans, olives and sliced red pepper all over.
• Bake uncovered in the preheated oven for 35-40 minutes.
• Sprinkle with chopped parsley and serve over rice.