One-Pot Spanish Chicken and Potatoes Is a Must-Make
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As winter drags on, we’re still in search of bright, beautiful dishes that warm us up. This one-pot Spanish chicken and potatoes — with slow-simmered tomatoes, eggplants, onions, and garlic — definitely fits the bill.
This recipe creates an amazing sauce, so you’ll want a nice, deep pan to cook everything in. To make the dish, you cook the onions and garlic in olive oil, then add the tomatoes — seeds, juices and all — to the pot. Then you add diced eggplant without the skin to simmer for a few minutes. Let the tomatoes break down a little bit and let simmer for the flavors to meld. Then transfer everything to a food processor or blender and purée so it’s nice and smooth.
Next, sauté the chicken breasts and sliced potato in the same pan. Once the chicken is browned, put the sauce back in the pan with the chicken and potatoes and simmer. When it’s ready, top it with chopped fresh parsley to give a bit of freshness and contrast to that bright-red sauce, and then serve it with a nice, crusty bread or a bed of rice to soak up the sauce.
This is just the sort of dish that shows how simple, healthful food can also be delicious. It’s good enough for company or just to make for yourself on a weeknight.
Get the recipe: One Pot Spanish Chicken and Potatoes from Pinch of Yum
