Spanish Patatas Bravas Chicken | Crispy Potatoes with Spicy Spanish Chicken
Spanish Patatas Bravas Chicken is a delicious fusion of crispy potatoes, tender seasoned chicken, and the bold flavors of classic Spanish bravas sauce. Inspired by the famous Spanish tapas dish Patatas Bravas, this hearty version turns the popular crispy potato appetizer into a satisfying main course.
The chicken is seasoned with smoked paprika, garlic, and herbs before being pan-seared until golden and juicy. Crispy roasted or pan-fried potatoes are then combined with the chicken and coated with a rich, smoky, mildly spicy bravas sauce made from tomatoes, paprika, garlic, and chili. A creamy garlic aioli adds a cool and tangy contrast to the warm spicy sauce.
This Spanish-style chicken dish is perfect for a family dinner, casual gathering, or tapas-inspired meal. Serve it hot with fresh parsley, lemon wedges, and extra aioli for a colorful and flavorful dish that brings the character of Spanish tapas to the dinner table.
Cooking Method
- Preheat the oven to 425°F (220°C).
- Toss the cubed potatoes with 1 tablespoon olive oil, smoked paprika, salt, and black pepper.
- Spread the potatoes on a baking tray in a single layer.
- Roast for 30–35 minutes, turning halfway through, until crisp and golden.
- Meanwhile, season the chicken with paprika, cumin, oregano, salt, and black pepper.
- Heat the remaining olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 6–8 minutes, turning occasionally, until golden and fully cooked.
- Add half of the minced garlic and cook for about 30 seconds.
- Pour in the tomato sauce and add the remaining paprika and chili powder.
- Simmer the sauce for 5–7 minutes until slightly thickened.
- Add the roasted potatoes to the skillet with the chicken.
- Toss gently until everything is coated with the bravas sauce.
- In a small bowl, mix mayonnaise, lemon juice, and the remaining garlic to make a quick garlic aioli.
- Transfer the chicken and potatoes to serving plates.
- Drizzle with aioli and garnish with fresh parsley.
- Serve hot.
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