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Spanish Chicken with Tomato Sauce (Pollo con Tomate)

🇪🇸 Spain

Servings: 4 Prep: 5 minutes Cook: 25 minutes Total: 30 minutes

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 boneless chicken breasts (10 oz / 300 grams each)
  • 1/2 cup all purpose flour
  • 1 tsp garlic powder
  • 1 1/2 tsp sweet smoked Spanish paprika
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, roughly chopped
  • 1/2 tsp dried thyme
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1 can diced tomatoes (15 oz / 425 grams)
  • Sea salt and black pepper, to taste
  • Chopped parsley, for garnish

Steps

  1. Pat dry the chicken breasts, cut into 2-inch chunks, and season with salt and pepper.
  2. In a bowl, mix flour, garlic powder, 1/2 tsp paprika, salt, and pepper.
  3. Coat each piece of chicken in the flour mixture, shaking off excess.
  4. Heat olive oil in a large fry pan over medium heat.
  5. Add chicken in a single layer and fry 3 minutes per side, then remove from pan.
  6. In the same pan, add onion and garlic; cook 2-3 minutes until onions are translucent.
  7. Add remaining paprika and thyme, stir briefly, then add white wine and bay leaves. Simmer 3 minutes until alcohol cooks off.
  8. Add diced tomatoes and season with salt and pepper; stir to combine.
  9. Return chicken to the pan in a single layer, flipping to coat in sauce.
  10. Cover with a lid, lower heat, and simmer 10 minutes until chicken is fully cooked (165°F / 74°C), shaking pan occasionally.
  11. Remove from heat, transfer to a serving dish, and garnish with chopped parsley.

Source: spainonafork.com