Spanish chicken
By
Trish Thompson
@trishflmom
1
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!
Ingredients
- 4
- chicken breasts, whole
- 2
- green bell peppers, rough chop
- 1 large
- onion, rough chop
- 2
- garlic cloves, smashed
- 1 can(s)
- diced tomatoes
- flour
- salt
- pepper
- 1 Tbsp
- olive oil
- 1 Tbsp
- tomato paste
How to Make Spanish chicken
- 1Rinse chicken well and pat dry. Season with salt and pepper. Lightly coat the chicken with flour.
- 2In 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.
- 3Once 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.
- 4Serve with white or Spanish rice.
