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: http://pinchofyum.com/one-pot-spanish-chicken-potatoes
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
- 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
- In a large deep sided saute pan or skillet, heat the olive oil over medium-high heat.
- Add the garlic and onion. Scoop the insides of the tomato halves into the pot.
- Add salt, pepper, red pepper flakes or hot pepper, and saffron. Saute for 5-7 minutes.
- Add the tomato halves, open side down, and simmer for 5-7 minutes.
- Break apart the tomatoes and simmer for another 10 minutes.
- Transfer to a food processor or blender and blend until smooth.Set aside.
- Place the pan back on medium high heat and add a small amount of olive oil.
- Add the potatoes, cover and cook for 3 minutes.
- Add the chicken, sprinkle on some salt, and cook until chicken is browned.
- 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.
- Garnish with fresh parsley.
- Serve over rice or with bread.