Spanish Chicken Legs and Thighs With Olives and Capers

May 11, 2023May 11, 20230 2
Spanish Chicken Legs and Thighs With Olives and Capers recipe
in Main

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 -4 lbs bone-in chicken legs with thigh ( skin on or off )
1/2 cup flour
1 teaspoon seasoning salt ( or white salt )
1/4 teaspoon cayenne pepper ( more if desired , adjust the amount to suit heat level )
1/2 teaspoon garlic powder
black pepper ( optional )
3 -4 tablespoons olive oil
1 can whole tomatoes , cut up ( with juice )
4 -5 medium potatoes , cut into smaller pieces
1 large onion , sliced
1 tablespoon minced garlic ( or to taste , I use lots ! )
1 cup pitted ripe olives , halved ( or to taste )
1/2 cup dry red wine
2 tablespoons capers ( these can be omitted if you do not like capers , but they are good to add in )
1 teaspoon dried basil ( rubbed between fingers )
1/2 - 1 teaspoon dried oregano ( rubbed between fingers )
1 tablespoon cold water
2 -4 teaspoons cornstarch
parmesan cheese ( optional )

Nutrision Information

Servings Per Recipe
6-8
Calories
458
Sugar
4g
Fat
22g
Spanish Chicken Legs and Thighs With Olives and Capers is a traditional Spanish dish that is easy to make and full of flavor. It is a hearty one-pan meal that combines protein, veggies, and spices into one delicious dish. The olives and capers give it a tangy kick, while the chicken and potatoes add a hearty texture. This is a perfect dish for family dinners, dinner parties, or special occasions. This recipe can be modified to suit your taste preferences. You can add more heat with additional cayenne pepper or paprika or make it more mild by skipping the cayenne pepper altogether.

Instructions

1.Mix together flour, seasoning salt, cayenne pepper, garlic powder, and black pepper (optional) in a shallow dish.
2.Dredge chicken legs and thighs in the flour mixture until coated.
3.Heat olive oil in a large skillet over medium-high heat and add chicken to the pan.
4.Brown chicken for a few minutes on each side until crispy and golden brown.
5.Once chicken is browned, remove it from the pan and set aside.
6.In the same pan, add tomatoes, potatoes, onion, garlic, olives, red wine, capers, dried basil, and dried oregano.
7.Stir to combine and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
8.Return the chicken to the pan and spoon the sauce over it.
9.Cover and let the chicken cook for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
10.In a small bowl, whisk together the cold water and cornstarch. Add this mixture to the pan and stir until the sauce thickens.
11.Sprinkle with parmesan cheese (optional) and serve hot.

PROS

This chicken dish is flavorful and packed with protein.
The combination of olives and capers gives it a unique Spanish touch.

It is also a one-pan meal, which makes for easy clean-up.

CONS

This dish does take some time to prepare and cook.
If you are short on time, you can skip the browning step and add the chicken directly to the sauce to cook.

It is also important to monitor the internal temperature of the chicken to avoid undercooking or overcooking.

HEALTH & BENEFITS

This Spanish chicken dish is high in protein and low in carbs, making it a healthy meal option. Chicken is also a good source of vitamin B6, which plays a role in brain development, immune function, and metabolism.
Olives and capers are also beneficial for health as they contain antioxidants and anti-inflammatory properties.

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