This quick and easy Spanish chicken recipe makes the perfect mid-week meal. It also freezes well, so go on and double the recipe and save some for later!
Here in Spain, you don’t find much chicken on restaurant menus outside of the Catalonia region. Spain is all about pork — with beef, lamb, and goat also popular. But chicken is eaten quite a lot at home, and the free-range corn-fed chickens available in the local markets are some of the best you can find.
This simple Spanish chicken with tomato sauce recipe is a popular homemade dish that uses ingredients most Spaniards have on hand. You can use chicken drumsticks or chicken breasts — really whatever you prefer.
Pollo Con Tomate Recipe
- 8 drumsticks (you can substitute chicken breasts if you prefer)
- 1 red pepper, diced
- 1 onion, diced
- 4 ripe tomatoes, diced (or 2 cans of whole tomatoes, diced)
- 5 cloves of garlic, minced
- ½ cup chicken stock
- Olive oil
- Salt and pepper
- Season the chicken with salt and pepper, and lightly dust with flour
- Heat a heavy skillet (cast iron or stainless steel is ideal) with a couple of tablespoons of olive oil
- Sear the chicken on all sides until golden
- Add the onion, garlic and pepper and sauté for about one minute
- Add the chicken stock and bring to a simmer
- Simmer for 5 minutes, or until reduced by half
- Add the diced tomatoes and bring to a simmer
- Cover for 10 minutes (or until the chicken is fully cooked)
- Remove the lid and let the sauce reduce over a very low simmer if it's still too thin
- Take off the heat and let the dish sit for at least 30 minutes for best flavor (as with any stew, overnight is even better!)
- Serve with rice or with your favorite potato dish
What’s your favorite Spanish chicken recipe?