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One Pot Spanish Chicken and Potatoes

A rustic Mediterranean one-pot meal featuring crispy chicken thighs, tender potatoes, and smoky paprika flavors simmered together in a rich savory sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean, Spanish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 bone-in chicken thighs skin on
  • 1.5 pounds baby potatoes halved
  • 3 tbsp olive oil
  • 1 onion sliced
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 0.5 tsp oregano
  • 0.5 tsp ground cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 red bell pepper sliced
  • 1 cup chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice
  • 2 tbsp parsley chopped

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Chef knife
  • Wooden spoon

Method
 

  1. Season chicken thighs with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken thighs skin side down until golden brown.
  4. Remove chicken and sauté onions and garlic.
  5. Add potatoes and spices, cooking until lightly browned.
  6. Stir in tomato paste, bell peppers, and chicken broth.
  7. Return chicken to the skillet and simmer covered for 25–30 minutes.
  8. Finish with lemon juice and parsley before serving.

Notes

For extra smoky flavor, add sliced Spanish chorizo while cooking the potatoes.