Spanish Chicken with Tomatoes & Olives | Quick & EASY One-Pot Recipe
This Spanish chicken with tomatoes & olives, known as pollo con tomate y aceitunas, is what simple and delicious food is all about. It’s packed with flavors, made with basic everyday ingredients, and done in 30 minutes using one pan. Serve it next to a crunchy baguette and a bottle of Spanish Rioja for an incredible meal.
To make this recipe, I used boneless chicken thighs. You can also use chicken thighs with bones, chicken breast, or a combination of both. As for the olives, I used typical Spanish green and black olives that I bought already pitted. However, you can use any type of olives here, such as kalamata and Castelvetrano.
As for the rest of the ingredients, I used onions, garlic, white wine, paprika, thyme, and canned diced tomatoes. If wine is not your thing, you can also use white grape juice or any broth of your choice with a squeeze of fresh lemon juice.
TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months in an airtight container. Just add in some liquid when reheating if it looks too dry.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make Spanish Chicken with Tomatoes & Olives
Spanish Chicken with Tomatoes & Olives | Pollo con Tomate y Aceitunas
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 lbs. boneless chicken thighs 450 grams
- 1 medium yellow onion (finely chopped)
- 8 cloves garlic (roughly chopped)
- 1/4 cup dry white wine 60 ml
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp dried thyme 0.50 grams
- 1 can diced tomatoes 14.5 oz / 410 grams
- 1/2 cup green pitted olives 70 grams
- 1/2 cup black pitted olives 70 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
-
Heat a large fry pan with a medium heat and add in the olive oil
-
In the meantime, add the chicken thighs over some paper towels and pat dry, and then season them with salt & pepper on both sides
-
Once the oil is nice and hot, add in the chicken thighs, all in a single layer, and fry for 3 minutes per side, at this stage you don't have to fully cook the chicken, just lightly brown it, then remove the chicken from the pan and set aside
-
Using the same pan with the same heat, add in the chopped onion and garlic, and mix continuously
-
After 3 to 4 minutes and the onion and garlic are lightly sautéed, add in the white wine, paprika, and thyme, mix together, then add in the canned diced tomatoes, and season with salt & pepper, and mix together until well mixed
-
Add in the chicken thighs back into the pan, all in a single layer, and gently flip each one so they're coated in all that goodness, then spread the green and black pitted olives over the chicken, and then place a lid on the pan and lower to a low heat, and simmer for 5 to 10 minutes or until the chicken is cooked through, then remove from the heat
-
Serve directly out of the pan, topped off with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.
