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Pollo En Bravas Recipe

Name: Fat of the Lands Pollo En Bravas Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 pieces Jidori chicken leg-quarter; 3 tbs olive oil; 1 tsp smoked paprika (pimentón); 1 tsp sweet paprika; 4 pieces garlic cloves, minced; 2 tsp sea salt; 1 tsp black pepper, freshly ground; 2 tbs lemon juice; 2 cups ripe tomatoes, crushed (or canned crushed tomatoes); 1 tbs Spanish smoked paprika (pimentón); 0.5 tsp hot paprika or cayenne (adjust to heat preference); 2 pieces garlic cloves, minced; 0.5 cups onion, finely chopped; 1 tbs white wine vinegar; 0.5 tsp sugar (to balance acidity); 2 tbs extra-virgin olive oil; 1 tsp sea salt; 0.5 tsp black pepper; 2 cups canned gigante (giant) beans, drained and rinsed; 1 pieces shallot or small red onion, finely chopped; 1 pieces celery stalk, finely diced; 1 tbs extra-virgin olive oil; 1 tsp lemon zest; 2 tbs flat-leaf parsley, chopped; 0.5 tsp sea salt; 0.25 tsp black pepper; 16 pieces queen olives (large Spanish olives), pitted and halved; 2 tbs fresh parsley, chopped; 4 pieces lemon wedges; 1 tsp flaky sea salt

Inspired by Fat of the Land

Time1h 35m

Serves4

Jidori Chicken Quarter, Gigante Beans, Queen Olives

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Ingredients

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Chicken

4 pieces Jidori chicken leg-quarter

3 tbs olive oil

1 tsp smoked paprika (pimentón)

1 tsp sweet paprika

4 pieces Garlic cloves, minced

2 tsp sea salt

1 tsp Black pepper, freshly ground

2 tbs ReaLemon lemon juice

Bravas-style Sauce

2 cups ripe tomatoes, crushed (or canned crushed tomatoes)

1 tbs Spanish smoked paprika (pimentón)

1/2 tsp hot paprika or cayenne (adjust to heat preference)

2 pieces Garlic cloves, minced

1/2 cups Onion, finely chopped

1 tbs white wine vinegar

1/2 tsp sugar (to balance acidity)

2 tbs extra-virgin olive oil

1 tsp sea salt

1/2 tsp black pepper

Gigante Beans & Vegetables

2 cups canned gigante (giant) beans, drained and rinsed

1 pieces shallot or small red onion, finely chopped

1 pieces celery stalk, finely diced

1 tbs extra-virgin olive oil

1 tsp Lemon zest

2 tbs flat-leaf parsley, chopped

1/2 tsp sea salt

1/4 tsp black pepper

Finishes & Garnish

16 pieces queen olives (large Spanish olives), pitted and halved

2 tbs Fresh parsley, chopped

4 pieces lemon wedges

1 tsp flaky sea salt

Method

Chicken

Marinate

Pat the Jidori chicken leg-quarters dry with paper towels. In a bowl mix 3 tbs olive oil, smoked paprika, sweet paprika, minced garlic, sea salt, black pepper and lemon juice. Rub the mixture all over the skin and under the skin where possible. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Roast

Preheat oven to 425°F (220°C). Place marinated chicken on a wire rack set in a shallow roasting pan (skin-side up) so air circulates. Roast for 35–45 minutes until skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If skin browns too quickly, tent loosely with foil. Remove from oven and let rest for 8–10 minutes before serving.

Bravas-style Sauce

While the chicken marinates or roasts, make the bravas sauce. Heat 2 tbs extra-virgin olive oil in a medium sauté pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.

Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in the smoked paprika and hot paprika/cayenne and cook another 15 seconds to bloom the spices (do not burn).

Add the crushed tomatoes, white wine vinegar and sugar. Bring to a gentle simmer, lower heat and simmer 10–12 minutes until sauce thickens slightly. Season with 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust vinegar, sugar or heat as desired. If you prefer a smoother sauce, cool slightly and pulse in a blender or use an immersion blender to reach desired texture. Keep warm.

Gigante Beans & Vegetables

Warm 1 tbs extra-virgin olive oil in a skillet over medium heat. Add finely chopped shallot (or red onion) and diced celery; cook for 3–4 minutes until softened but not browned.

Add the drained and rinsed gigante beans to the skillet and gently warm through for 3–4 minutes, stirring carefully to avoid splitting the beans.

Remove from heat and stir in lemon zest, chopped parsley, sea salt and black pepper. Adjust seasoning to taste. Keep the beans warm or serve at room temperature.

Assembly & Garnish

Divide the gigante beans among 4 plates as a bed for the chicken (about 1/2 cup beans per plate). Place one roasted Jidori leg-quarter on top of the beans on each plate.

Spoon 2–3 tbs of the warm bravas-style sauce over and around the chicken. Scatter 4 halved queen olives around each plate and sprinkle with chopped fresh parsley and a pinch of flaky sea salt. Serve with a lemon wedge alongside for squeezing.

Optional: Serve extra bravas sauce on the side for diners who want more heat or tang.