Spanish chicken

Spanish Chicken

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Trish Thompson


Don't really know if it's "authentic Spanish" or not but this is a family favorite! So easy and so full of flavor! Can be converted to a crock pot dish as well....I hope you enjoy it as much as my family does!


★★★★★ 1 vote

20 Min
2 Hr
Stove Top


  • 4
    chicken breasts, whole
  • 2
    green bell peppers, rough chop
  • 1 large
    onion, rough chop
  • 2
    garlic cloves, smashed
  • 1 can(s)
    diced tomatoes
  • ·
  • ·
  • ·
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    tomato paste

How to Make Spanish chicken


  1. Rinse chicken well and pat dry. Season with salt and pepper. Lightly coat the chicken with flour.
  2. In a large, deep skillet heat olive oil over med-high heat. Add chicken, skin side down. This step is just to get a nice brown color on the chicken. Turn chicken over and brown the other side. While the chicken is cooking, chop the onions, bell peppers and smash the garlic.
  3. Once the chicken has browned, remove from skillet and set aside. In the same skillet saute the peppers, onion, garlic and tomato paste. Saute for 5 minutes just until the tomato paste gets incorporated with the veggies. Add the tomatoes and continue cooking for 5 minutes. Return the chicken to the skillet and spoon the veggies over the chicken. Reduce heat to low/med-low, cover and simmer for 1 1/2 to 2 hours.
  4. Serve with white or Spanish rice.

Printable Recipe Card

About Spanish chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Spanish
Dietary Needs: Dairy Free

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