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