Spanish Chicken with Tomato Sauce | Classic Pollo con Tomate Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Pat the chicken breasts dry on paper towels, cut each into 5 cm chunks and season with salt and pepper.
2. In a bowl, whisk the flour with the garlic powder and 1/2 tsp paprika, season with salt and pepper, then coat each chicken piece and shake off the excess.
3. Heat the olive oil in a large frying pan over medium heat.
4. Add the chicken in a single layer and fry 3 minutes per side, then remove it from the pan.
5. In the same pan over the same heat, add the chopped onion and garlic and stir constantly. When the onion is slightly translucent (2-3 minutes), add 1 tsp paprika and the thyme, stir quickly, then add the white wine and bay leaves and simmer.
6. After 3 minutes, when the alcohol has cooked off, add the diced tomatoes and season with salt and pepper. Return the chicken in a single layer and turn each piece to coat it.
7. Cover, lower the heat and simmer for 10 minutes until the chicken is fully cooked, shaking the pan now and then. The chicken should reach at least 165°F (74°C).
8. Remove from the heat, transfer to a large serving dish and top with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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