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Spanish Chicken with Tomato Sauce (Pollo con Tomate)

🇪🇸 Spain

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 boneless chicken breasts (10 oz / 300 g each)
  • 1/2 cup all purpose flour
  • 1 tsp garlic powder
  • 1 1/2 tsp sweet smoked Spanish paprika, divided
  • 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 g)
  • sea salt & black pepper, to taste
  • chopped parsley, for garnish

Steps

  1. Pat the chicken breasts dry, cut into 2-inch (5 cm) chunks, and season with salt and pepper.
  2. In a bowl, whisk together the 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 the chicken in a single layer and fry 3 minutes per side, then remove from the pan.
  6. In the same pan, add the chopped onion and garlic; cook 2-3 minutes until onions are slightly translucent.
  7. Stir in the remaining 1 tsp paprika and dried thyme, then add the white wine and bay leaves. Simmer 3 minutes until the alcohol cooks off.
  8. Add the diced tomatoes, season with salt and pepper, and mix together.
  9. Return the chicken to the pan in a single layer, flipping to coat in the sauce.
  10. Cover with a lid, lower the heat, and simmer 10 minutes until the chicken is fully cooked (internal temperature of 165°F / 74°C), shaking the pan occasionally.
  11. Remove from heat and transfer to a serving dish.
  12. Garnish with chopped parsley and serve.

Source: spainonafork.com