This Spanish Chicken and Potatoes recipe is a flavorful and hearty dish that will make you forget boring chicken forever! Inspired by @pinchofyum, it combines tender chicken thighs, golden potatoes, and a rich, creamy sauce made from sautéed onions, garlic, tomatoes, and eggplant. Perfect for a comforting meal, this dish is sure to impress your taste buds.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat a large pan over medium-high heat and drizzle in avocado oil. Sauté the onions, garlic, tomatoes, and eggplant until they’re soft and fragrant. Season with salt and pepper to taste.
Using an immersion blender or a regular blender, purée the sautéed ingredients until smooth and creamy. Adjust seasoning as needed, then set the sauce aside in a bowl.
In the same pan, wipe it clean and preheat over medium-high heat. Add a little more avocado oil and sear the chicken and potatoes, cooking until they are golden brown on all sides.
Pour the sauce into the pan and stir well, ensuring each bite is coated in the rich flavors.
Serve and garnish with fresh parsley. Enjoy your delicious creation!
For an extra layer of flavor, you can add a pinch of smoked paprika to the sauce.
Make sure to cut the chicken and potatoes into similar-sized cubes to ensure even cooking.
If you prefer a chunkier sauce, blend the sautéed ingredients less thoroughly.
Can I use a different type of oil?
Yes, you can substitute avocado oil with olive oil or any other neutral cooking oil.
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but chicken thighs tend to stay juicier and more flavorful in this recipe.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and sear the chicken and potatoes in advance. Combine and reheat when ready to serve.
What can I serve with this dish?
This dish pairs well with a side of crusty bread, a fresh salad, or steamed vegetables.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 3 months. Reheat thoroughly before serving.
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