Spanish chicken with tomato sauce
Spain on a Fork · ♥ 1.2K likes · 15.8K views · 7 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole boneless chicken breasts
Pat the chicken breasts completely dry on paper towels, cut each into 2 inch chunks and season with sea salt and black pepper.
Cutting and flour-coating the chicken
- sea salt
- freshly cracked black pepper
- 60 g all purpose flour
- 3 g garlic powder
- 1 g sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
Whisk the flour, garlic powder, paprika, a little sea salt and black pepper together in a bowl.
- ¼ cup extra virgin olive oil
Heat a large frying pan on medium and add the extra virgin olive oil.
Once the oil is hot, add the chicken in a single layer and cook 3 minutes per side to lightly brown it; it does not have to cook through.
After 6 minutes remove the chicken and set it aside.
- 1 whole onion
- 4 cloves garlic
In the same pan at the same heat, add the chopped onion and garlic and mix continuously so they saute evenly without browning.
- 2½ g sweet smoked Spanish paprika
- ½ g dried thyme
After 2 to 3 minutes, once the onions are slightly translucent, add the paprika and the dried thyme and mix quickly so the paprika does not turn bitter.
- ½ cup dry white wine
- 2 whole bay leaves
Add the dry white wine and the bay leaves, mix and simmer about 3 minutes until the alcohol has cooked off and the wine has slightly reduced.
- 425 g diced tomatoes
- sea salt
- freshly cracked black pepper
- sugar
Add the diced tomatoes, season with sea salt and black pepper and mix.
Return the chicken to the pan in a single layer and flip each piece so it is coated.
Put the lid on, lower to a low heat and simmer about 10 minutes until the chicken is cooked through, shaking the pan now and then to help thicken the sauce.
- chopped parsley
Remove from the heat, transfer to a serving dish and top with chopped parsley.
Serving and tasting