Spanish Style Chicken Recipe
This Spanish inspired chicken cooked in tomato sauce is one of the delicious and comforting foods one can enjoy in all kinds of weather; especially on a cold rainy day. The transformation from simple ingredients to luscious looking dish will surely leave you amazed. Make sure to use freshly picked tomatoes to ensure the rich flavored sauce.
Preparation time: 10 minutes
Cooking time: 45 minutes
1 whole chicken (cut into pieces)
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
Salt to your taste
2 tablespoons fresh parsley leaves (chopped)
1 ½ tablespoons tomato paste
2 cups chicken broth (homemade, low sodium is preferred)
½ cup rice wine vinegar
2 small onions (chopped)
2 medium tomatoes (chopped)
2 tablespoons minced garlic
¼ cup extra virgin olive oil
1 tablespoon lemon/lime/orange zest (optional)
1 large potato (cut into cubes – optional)
Wash chicken thoroughly with water and dry off the excess with paper towels. Use ¼ teaspoon black pepper and salt to season chicken evenly on all sides.
Heat half of the olive oil in a large thick bottomed non stick skillet over medium-high flame; add 2 tablespoons of minced garlic to hot oil; sauté until fragrant for about 30 seconds. Slowly add chicken pieces skin side down to the garlic; use tongs if necessary. Do not crowd the skillet with all the pieces at a time; work in batches. Cook for 8 minutes, 4 minutes on each side turning once during the process until golden brown. Transfer pieces to a plate. Repeat the procedure till all the pieces are seared properly.
Heat remaining olive oil in the same skillet and fry chopped onions in it for 2-3 minutes until onions become translucent. Add potato cubes; season with salt (if necessary), ½ teaspoon smoked paprika; while stirring occasionally cook for 1-2 minutes till potatoes softened.
Add 1 ½ tablespoons of tomato paste with 2 cups chicken broth, ½ cup rice wine vinegar, chopped tomatoes to potatoes; stir until all the ingredients combine well. Bring to a boil; taste it along the way; add seasonings to your requirements.
Reduce heat to low; return seared chicken back to the skillet; sprinkle 1 tablespoon of chopped parsley over the chicken; uncovered, cook for 30-35 minutes until chicken cooks through and stew thickens. Transfer to a serving bowl; brighten it up with lime/lemon/orange zest and remaining parsley. Serve hot with crusty bread or flavored rice. Make a healthy green salad to go with it.
Notes & Tips:
Use selective parts of the chicken instead of whole one.
Replace smoked paprika with the available varieties.
Add more spices to increase the heat.
You may skip tomato paste and use only fresh tomatoes.
For veg version replace chicken with your favorite vegetables.
Rice wine vinegar can be replaced with red wine vinegar/sherry vinegar.
Cooking time varies according to the thickness of the chicken.
To give it an authentic Spanish touch, add few slices of Chorizo to the dish.
Use skinless chicken to make it fat free.