One Pot Spanish Chicken and Potatoes

By Pinch of Yum · 60 min

Ingredients

Instructions

1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion and garlic.
2. Scoop the juices, seeds and flesh from the tomatoes into the pan. Add the eggplant and simmer for about 5 minutes, until soft and very fragrant.
3. Place the tomato halves over the sauce, cut side down. Simmer a few minutes until they have steamed and softened.
4. Break up the tomatoes and simmer another 5 to 10 minutes.
5. Transfer the sauce to a blender or food processor and puree to your desired consistency. Stir in the salt and adjust to taste.
6. In the same pan, add a drizzle of olive oil. Season the chicken and potato slices with salt, pepper and seasoning, then brown them a few minutes on each side.
7. Return the sauce to the pan, cover and simmer 10 minutes, until the chicken and potatoes are fully cooked.
8. Top with parsley and serve with crusty bread or rice.

Summarized from Pinch of Yum's video. Watch it for the details.

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