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Chicken Costa Brava Recipe

Chicken Costa Brava is a classic Spanish-inspired dish that brings the flavors of the Mediterranean to your table. Juicy chicken is simmered with ripe tomatoes, bell peppers, olives, and aromatic herbs for a rich, savory taste. This hearty recipe is perfect for family dinners or special occasions and pairs wonderfully with crusty bread or Spanish rice. Simple to make yet full of authentic flavor, this dish captures the essence of Costa Brava cuisine in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Spanish
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 can 14 oz diced tomatoes
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional for heat
  • ½ cup chicken broth
  • 8-10 green olives pitted and halved
  • 2 tablespoons capers rinsed
  • Fresh parsley chopped (for garnish)
  • Salt and black pepper to taste

Equipment

  • Large skillet or heavy-bottomed pan
  • Sharp chef’s knife
  • Cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Small bowl for seasoning

Method
 

Step 1: Season the Chicken
  1. I start by patting the chicken thighs dry with a paper towel. Then, I season both sides generously with salt, black pepper, and smoked paprika.
Step 2: Sear the Chicken
  1. In a large skillet, I heat the olive oil over medium-high heat. I place the chicken thighs skin-side down and sear them until the skin gets golden and crispy, about 5-6 minutes. I flip them and cook the other side for another 3-4 minutes. Then, I transfer the chicken to a plate.
Step 3: Sauté the Vegetables
  1. Using the same skillet, I sauté the onions until they become translucent. Then, I add the garlic and both bell peppers. I cook them for about 5 minutes until they soften slightly.
Step 4: Build the Sauce
  1. I pour in the diced tomatoes with their juices and the chicken broth. I stir in the cayenne pepper for a little kick, if I feel adventurous. I let the sauce simmer for about 5 minutes to thicken slightly.
Step 5: Simmer Everything Together
  1. I nestle the chicken thighs back into the skillet, skin-side up. I scatter the olives and capers over the top. I cover the skillet, reduce the heat to low, and let it simmer gently for about 25 minutes. The chicken turns juicy, tender, and so flavorful.
Step 6: Garnish and Serve
  1. Before serving, I sprinkle freshly chopped parsley all over the chicken for a fresh pop of color and flavor.

Notes

If you want an even deeper flavor, I recommend marinating the chicken in the paprika, salt, and a little olive oil for about an hour before cooking. It’s not required, but it makes the dish even more mouthwatering.