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Sliced grilled Spanish chicken with roasted potatoes on a teal plate with a silver fork resting on top on a white wooden table with a red and white napkin on the side.

Spanish Chicken Dinner

papas bravas and manchego cheese

STARS

We think that some of the best meals are blissfully simple. Tender chicken breast becomes deftly tangy. Tomatoes, smoked paprika, chile flakes, and premium olive oil create a spicy, smooth brava sauce that complements the zest of the chicken. Roasted potatoes seasoned with green olives, green onions, and Manchego cheese serve as a simple, tasty side for this dish.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Chicken

  • 4 skin-on chicken breasts
  • ½ cup pitted olives
  • ½ cup shaved manchego cheese
  • 4 green onions, diced
  • Fresh parsley, for garnish

Roasted Fingerling Potatoes

  • 1½ pounds fingerling potatoes, halved
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Brava Sauce

  • 1 15-ounce can crushed tomatoes
  • 1 tablespoon sherry vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon salt, to taste
  • ½ teaspoon sweet paprika
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 tablespoon olive oil
  • ¼ teaspoon chile flakes, to taste
Directions
1
Preheat the oven to 350°F. 
2
Season the chicken with oil, salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. 
3
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until fork-tender, but not mushy, about 18 minutes.
4
Increase the oven to 475°F. Spread the olives out on a baking sheet and roast for 6 minutes. 
5
Combine all the brava sauce ingredients in a saucepan, bring to a simmer and cook for 15 minutes. Adjust the seasoning.
6
To serve, divide the chicken and potatoes between plates. Drizzle with brava sauce and sprinkle with roasted olives, cheese, green onions, and parsley. 

Spanish Chicken Dinner

papas bravas and manchego cheese

STARS

We think that some of the best meals are blissfully simple. Tender chicken breast becomes deftly tangy. Tomatoes, smoked paprika, chile flakes, and premium olive oil create a spicy, smooth brava sauce that complements the zest of the chicken. Roasted potatoes seasoned with green olives, green onions, and Manchego cheese serve as a simple, tasty side for this dish.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Chicken

  • 4 skin-on chicken breasts
  • ½ cup pitted olives
  • ½ cup shaved manchego cheese
  • 4 green onions, diced
  • Fresh parsley, for garnish

Roasted Fingerling Potatoes

  • 1½ pounds fingerling potatoes, halved
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Brava Sauce

  • 1 15-ounce can crushed tomatoes
  • 1 tablespoon sherry vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon salt, to taste
  • ½ teaspoon sweet paprika
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 tablespoon olive oil
  • ¼ teaspoon chile flakes, to taste

Directions

1
Preheat the oven to 350°F. 
2
Season the chicken with oil, salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. 
3
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until fork-tender, but not mushy, about 18 minutes.
4
Increase the oven to 475°F. Spread the olives out on a baking sheet and roast for 6 minutes. 
5
Combine all the brava sauce ingredients in a saucepan, bring to a simmer and cook for 15 minutes. Adjust the seasoning.
6
To serve, divide the chicken and potatoes between plates. Drizzle with brava sauce and sprinkle with roasted olives, cheese, green onions, and parsley.