| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- ½ cup olive oil
- 1 large yellow onion sliced
- 3 cloves garlic
- 5 in ripe tomatoes cuthalf
- ½ large eggplant skin removed and diced (2–3 cups)
- 1½ teaspoon salt
- 700 gm Chicken Breast
- 1 large potato sliced
- Salt and pepper to taste
- 1 teaspoon all-purpose seasoning
Ingredients
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Instructions
- Take a large skillet and heat some oil in it over medium-high flame. Then add the garlic, onions, and sauté until they turn aromatic. Take the half-cut tomatoes and scoop out the seeds and juices into the pan. Keep the deseeded tomatoes aside. Give the mixture a mix. Then add the eggplant pieces and simmer the mixture for 5 minutes. Now add the deseeded tomatoes face down over the sauce. Once the tomatoes have softened, break them up in the pan and simmer the sauce for another 5-10 minutes. Once this mixture cools down, blend it into a gravy-like consistency. Add salt to it.
- In the same skillet, drizzle some olive oil. Add the chicken pieces and tomato slices. Sprinkle some salt, pepper and all-purpose seasoning. Sauté the ingredients until they are brown on all sides.
- Add the blended sauce to the skillet. Cover it with a lid. Let the sauce simmer for 10 minutes. Once the chicken pieces and potatoes are cooked, take the skillet off the stove. Garnish with chopped parsley and serve with steamed rice.
Recipe Notes
Recipe Tip If required, you can also add cooked beans to this recipe to make it more filling. This will also add to the nutritional value of the dish. Share your version of this recipe Do you make Spanish Chicken at home? What is your version of this recipe? Do share with us! Frequently Asked Questions Can I use tomato puree instead? Yes. You can use tomato puree as well. How can I make this recipe spicier? You can either sprinkle more red chilli flakes or add Paprika as per your preference to make the recipe spicier.