Chicken in Spanish Style with White Beans

Preparation Time: 10 minutes
Cooking Time: 55 minutes
Difficulty: 1
Spiciness: 1
Number of Servings: 6

The Spanish know whats good!

Peel the onion and garlic, then finely chop them separately. Wash and clean the chili and bell pepper (remove the stem and seeds). Finely chop the chili and slice the bell pepper. Save a few thyme sprigs, and strip the leaves from the rest.
Wash the chicken thighs, dry them well with paper towels, and season with pepper, salt, and smoked paprika. Heat olive oil in a large ovenproof pan and sear the seasoned chicken pieces in batches. Cook them for about 5 minutes, turning them during cooking to ensure they are evenly browned on all sides. Set the seared meat aside on a plate.
If necessary, pour off excess fat from the pan, leaving only two tablespoons. Sauté the chopped onion in the remaining fat. Add the garlic, thyme leaves, and chili, and cook while stirring for another 2 to 3 minutes. Pour in the tomatoes and season with vinegar, pepper, and salt. Bring the sauce to a boil, then reduce the heat to medium and simmer for 10 minutes to thicken slightly.
Preheat the oven to 180°C (350°F). Drain the beans in a colander, rinse under running water, and drain well. Add the beans, bell pepper, and olives to the pan with the sauce. Mix well. Add the seared chicken pieces to the sauce. Place the pan in the preheated oven and bake for 25 to 30 minutes.
Roughly chop the reserved thyme sprigs. Sprinkle them over the prepared dish, which can be served directly in the pan it was cooked in. Serve the dish with rice, pasta, polenta, or bread.

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