One Pot Spanish Chicken and Potatoes
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 ...
Foto: Pinch of Yum — Lindsay Ostrom
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
Steps
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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.
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Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
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In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
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Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 0.5 cup | - | - |
| yellow onion | 1 large | - | - |
| garlic | 3 cloves | - | - |
| ripe tomatoes | 5 | Rp 12.000/kg | Rp 6.000 |
| of a large eggplant | 0.5 | - | - |
| salt | 0.5 teaspoon | - | - |
| . chicken breast meat | 0.5 lbs | - | - |
| Russet potato | 1 large | - | - |
| salt and pepper to taste | - | - | - |
| all purpose seasoning | 1 teaspoon | - | - |
| fresh parsley leaves | 0.5 cup | - | - |
| crusty bread or rice for serving | - | - | - |
*Estimated market prices, may vary by region
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