Spanish Chicken with Tomato Sauce (Pollo con Tomate) | Easy One-Pan Spanish Chicken Recipe 🇪🇸
Spanish Chicken with Tomato Sauce, known as Pollo con Tomate in Spain, is a comforting one-pan Spanish chicken recipe that's packed with Mediterranean flavor. Tender chicken is lightly browned before being gently simmered in a rich tomato sauce flavored with Spanish sweet smoked paprika, garlic, onion, herbs, and a splash of white wine.
Equipment
- 12 inch cast iron skillet with lid
- Cutting board
- Chef knife
- Cooking Tongs
- Ceramic garlic grater
Ingredients
For the chicken
- 2 large chicken breasts 600 grams / 21 oz.
- 1 tsp garlic powder
- 1 tsp La Dalia Spanish sweet smoked paprika pimentón dulce
- Pinch of salt and pepper to taste
- Extra virgin olive oil
For the tomato sauce
- 4 large tomatoes diced or grated (or one 400 g / 14 oz) can of diced tomatoes)
- 1 onion finely diced (1 cup)
- 2 green or red peppers diced (2 cups)
- 2-3 garlic cloves minced
- 1 tsp Spanish sweet smoked paprika pimentón dulce
- 2 bay leaves
- 1 cup white wine optional- or use chicken broth or water
- Salt and black pepper to taste
Instructions
Step 1 - Prepare and Cook Chicken
- Cut chicken breasts into large pieces, around 2-3 inches / 6-7.5 cm.2 large chicken breasts
- Season chicken on all sides with the garlic powder, paprika, salt, and pepper.1 tsp garlic powder, 1 tsp La Dalia Spanish sweet smoked paprika, Pinch of salt and pepper
- Heat some extra virgin olive oil over a medium-high heat.Extra virgin olive oil
- Once the pan is hot, add the chicken and cook on each side for 3 minutes, or until golden in color.
- Remove chicken from the pan and set aside for use later.
Step 2 - Prepare the Tomato Sauce
- To the same pan that cooked the chicken, add around half of the wine to deglaze the pan.1 cup white wine
- Add the diced onion and cook for 5 minutes until browned. Add the diced pepper and cook for another 3-4 minutes or until the pepper is softened.1 onion, 2 green or red peppers
- Add the garlic and season to taste with some salt and pepper. Cook the garlic with the onion until fragrant.2-3 garlic cloves, Salt and black pepper
- Add the sweet smoked paprika and remaining wine and stir through.1 tsp Spanish sweet smoked paprika
- Cook for 2-3 minutes, then reduce heat to a simmer.
- NOTE: The alcohol cooks off during simmering, leaving behind a richer, deeper flavor. If preferred, substitute chicken stock for an alcohol-free version.
- Add the diced tomatoes and 2 bay leaves, mix, and cover. Simmer for around 10-15 minutes or until everything softens.4 large tomatoes, 2 bay leaves
Step 3 - Add chicken
- Add the cooked chicken pieces and stir into the sauce. Cover and simmer for 10 minutes or until the chicken is cooked through.
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
- Serve while hot and cover the chicken with the rich tomato sauce.
Notes
Storage:
- Store any leftovers in an airtight container in the fridge. They will last up to 3 days.Â
- Spanish chicken with tomatoes can be frozen. Store in an airtight container or freezer bag, and it will last up to 3 months in the freezer.Â
- To reheat, thaw and then heat over a medium heat in a large pan. Alternatively, it can be reheated in the microwave (approx 2 minutes per plate/serving on high setting).Â