Spanish Chicken With Tomato Sofrito Sauce
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Loading... - gabriel phoebe
- 04 May 2022
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Prep: 15 mins
Cook: 37 mins
Total: 52 mins
Servings: 4 servings
This Spanish-style recipe for chicken with tomato sofrito sauce is a go-to meal when you want something simple, fast, and delicious. It's a one-pan, skillet dinner, making this a quick cleanup after dinner, too.
First, you'll make the sauce with canned crushed tomatoes, onions, mushrooms, and bell peppers. Next, boneless, skinless chicken breast is pan-fried with Spanish olive oil. Finally, you get to combine all of the parts together for a quick-and-easy Spanish main course.
Serve the chicken and sofrito with Spanish-style homemade French fries or rice on the side.
Ingredients
For the Sofrito:
1 medium yellow onion
1 red bell pepper, or green bell pepper, seeded
3 cloves garlic
10 white mushrooms, wiped with a damp cloth
1/3 cup Spanish extra-virgin olive oil, divided
1 (28-ounce) can crushed tomatoes, or fresh tomatoes, washed and pulsed in a food processor
2 bay leaves
For the Chicken:
1 1/2 pounds boneless, skinless chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Make the Sofrito
Gather the ingredients.
Chop the onion and bell pepper and reserve. Mince the garlic and reserve. Trim the stems from the mushrooms, slice the caps, and reserve.
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Pour half the olive oil into a large frying pan and heat over medium heat. Add the onion, bell pepper, garlic, and mushrooms and sauté over medium heat, stirring often until onions become translucent—about 7 minutes.
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Add the crushed tomatoes and their juices and bay leaves and stir. Simmer on medium to medium-low heat for 10 minutes, stirring often. If sauce becomes too thick or begins to stick, pour in a few tablespoons of water.
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Cook the Chicken
While the tomato sauce mixture is cooking, pour the other half of the olive oil into a large frying pan and heat over a medium flame.
Pat the chicken breasts dry with paper towels and season on both sides with salt and pepper. Read More…
