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This one-pot recipe Spanish Chicken and Potatoes is full of flavor and vibrant color and is perfect served with a big piece of crusty white bread or over a steaming hot pile of rice. The recipe is one inspired from a tomato “salsa” my sweet host mother, Fatima, always made for me when I lived in Sevilla, Spain.
Author: Lindsay - pinchofyum
INGREDIENTS
- 1/2 cup olive oil
- 1 large yellow onion, sliced (about 1 cup)
- 3 cloves garlic
- 5 ripe tomatoes, cut in half
- 1/2 of a large eggplant, skin removed and diced (2-3 cups)
- 1 1/2 teaspoon salt
- 1 1/2 lbs. chicken breast meat
- 1 large Russet potato, sliced
- salt and pepper to taste
- 1 teaspoon all purpose seasoning (I used poultry seasoning)
- 1/2 cup fresh parsley leaves
- crusty bread or rice for serving
INSTRUCTIONS
- Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
- Visit pinchofyum.com for full instructions.
