Smoky Spanish-Style Chicken with Olives & Raisins
plus Bravas Sauce, Rice & Parsley
- Milk
For this dish, smoky paprika-and thyme-seasoned chicken is simmered in a luscious tomato sauce with briny olives, sweet raisins, garlic, and sherry vinegar. Served over rice and showered with a garnish of fresh parsley, it’s a culinary masterpiece that brings Spanish vacation vibes to your weeknight dinner table!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Tomato Paste
1 unit
Onion
1 tablespoon
Savory Paprika Blend
½ teaspoon
Dried Thyme
12 ounce
Chicken Cutlets
2 clove
Garlic
¼ ounce
Parsley
¾ cup
Jasmine Rice
1 ounce
Golden Raisins
1 unit
Green Olives
2.5 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
-
Halve, peel, and dice onion into ½-inch pieces. Peel and mince or grate garlic. Roughly chop olives. Finely chop parsley.
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Pat chicken* dry with paper towels. Season all over with half the Savory Paprika Blend (you’ll use the rest in the next step), half the thyme (all for 4 servings), salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and almost cooked through, 2-3 minutes per side (the chicken will finish cooking in Step 5).
-
Turn off heat; transfer chicken to a plate
-
In pan used for chicken, heat a drizzle of oil over medium heat. Add onion, salt, and pepper; cook, stirring, until translucent, 2-4 minutes.
-
Add tomato paste; cook until slightly darkened in color and fragrant, 30-60 seconds. Stir in garlic, olives, stock concentrate, half the parsley, remaining Savory Paprika Blend, and 1 cup water (2 cups for 4 servings). Bring to a boil, then reduce to a simmer; cook, stirring, until onion is completely softened and sauce has thickened, 3-5 minutes. TIP: If sauce seems too thick, add splashes of water until it reaches desired consistency.
-
Add chicken to pan with sauce. Add raisins; simmer, stirring occasionally, until chicken is cooked through, 3-5 minutes more.
-
Turn off heat; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings).
-
Fluff rice with a fork.
- Transfer chicken to a cutting board; slice crosswise.
-
Divide rice between shallow bowls. Top with chicken, sauce, and remaining parsley. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The bravas sauce with olives and raisins delivered a bold, sweet-and-savory depth that surprised even skeptics — the combination really works 🍲.
- Ease of prep: The recipe comes together in about two pots and is fairly straightforward, though a few noted it took longer than expected.
- Suggestions: Some found the vinegar overpowering; use half the amount and taste before adding more. A few also recommended adding a vegetable like zucchini or peppers, and one reviewer boosted the rice with sofrito for extra flavor.
- Leftovers: The dish reheats well and the sauce stays flavorful — one reviewer noted it could also be served over pasta instead of rice.
- Raisins & olives: Don't skip them — several reviewers who dislike both ingredients were pleasantly surprised by how well they balanced the savory sauce.
