Spanish Chicken and Potatoes with rice

spanish chicken, potatoes, and rice

This is a lovely light tasting dish. I felt the taste was lacking something though which my husband pointed out was some spice. Next time I will add hot pepper flakes or a hot pepper of some sort.

This was another Pintrest find. Original link here:

I of course had to change it a little, so below is what I did.

Time: 40 minutes

Effort level: Some. You need a food processor which means more cleaning. Otherwise it’s a one pot dish so not bad. (The rice is cooked separately so I guess 2 pot dish)

Amount: 4 servings with rice

You need:

  • 1 cup rice – cooked (A crunchy bread would be great too.)
  • 1/2 cup olive oil
  • 1 large onion – diced
  • 3 cloves of garlic – minced
  • 5 tomatoes – cut in half
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • pinch of saffron
  • Red pepper flakes, chopped hot pepper
  • fresh basil – Approximately 1 Tbl chopped
  • 1 1/2 lbs chicken breast – diced into 1″ cubes
  • 1 large russet potato – peeled, sliced thin and cut into quarters
  • 1/2 cup fresh parsley

Do this:

  1. In a large deep sided saute pan or skillet, heat the olive oil over medium-high heat.
  2. Add the garlic and onion. Scoop the insides of the tomato halves into the pot.
  3. Add salt, pepper, red pepper flakes or hot pepper, and saffron. Saute for 5-7 minutes.
  4. Add the tomato halves, open side down, and simmer for 5-7 minutes.
  5. Break apart the tomatoes and simmer for another 10 minutes.
  6. Transfer to a food processor or blender and blend until smooth.Set aside.
  7. Place the pan back on medium high heat and add a small amount of olive oil.
  8. Add the potatoes, cover and cook for 3 minutes.
  9. Add the chicken, sprinkle on some salt, and cook until chicken is browned.
  10. Add the pureed tomato sauce along with the basil. Cover and cook for 10 minutes or until chicken is cooked through and potatoes are soft.
  11. Garnish with fresh parsley.
  12. Serve over rice or with bread.

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