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Pollo al Spanish
Pollo al Spanish is a delightful Spanish-style chicken dish that brings the vibrant flavors of the Mediterranean to your table. With tender, marinated chicken thighs infused with zesty spices and citrus, this dish is complemented by a rich tomato-based sauce, briny capers, and tangy green olives. Each bite is a journey through Spain's sun-kissed landscapes, making it perfect for family dinners or gatherings with friends. Serve it with crusty bread or fluffy rice to soak up every drop of the luscious sauce, and enjoy a taste of Spain in the comfort of your home.
Ingredients
- Chicken thighs
- 4, skinless and boneless
- Olive oil
- 3 tablespoons
- Garlic
- 4 cloves, minced
- Lemon juice
- 2 tablespoons
- Paprika
- 1 teaspoon
- Cumin
- 1 teaspoon
- Oregano
- 1 teaspoon
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Onion
- 1, sliced
- Red bell pepper
- 1, sliced
- Tomato
- 1, diced
- Chicken broth
- 1 cup
- White wine
- 1/2 cup
- Capers
- 2 tablespoons, rinsed
- Green olives
- 1/2 cup, sliced
Instructions
- In a medium bowl, whisk together minced garlic, lemon juice, paprika, cumin, oregano, salt, and black pepper to create a flavorful marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook until browned on both sides, approximately 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and red bell pepper. Sauté until softened, about 5 minutes.
- Stir in the diced tomato, chicken broth, and white wine. Bring the mixture to a gentle simmer.
- Return the chicken thighs to the skillet, along with the sliced green olives and capers. Stir to combine.
- Cover the skillet and let the dish simmer for 30 minutes, or until the chicken is fully cooked and tender, reaching an internal temperature of 165°F (75°C).
- Serve the Pollo al Spanish hot, spooning the luscious sauce over the chicken.
Tips
- For an added kick, consider adding a pinch of red pepper flakes to the marinade.
- If you prefer a thicker sauce, remove the chicken once cooked and let the sauce simmer uncovered for a few additional minutes to reduce.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Marinating Time: 1 hour (or overnight) Cook Time: 40 minutes Calories: 450 Fat: 25g Carbs: 10g Protein: 40g Sodium: 800mg Sugar: 3g
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