Spanish Chicken & Potatoes

Prep Time: 40 minutes (30 minutes hands-on)

Meal Ideas: While this beautiful, tangy dish can stand alone, I usually serve it with a loaf of bakery bread and a side salad. Alternately, it’s great served over rice.

Source: Modified from Pinch of Yum

Spanish Chicken & Potatoes.PNG


  • 1/2 cup olive oil

  • 1 yellow onion

  • 3 garlic cloves

  • 5 large tomatoes

  • 1 1/2 teaspoon salt

  • 1 1/2 pounds chicken breast

  • 1 Russet potato

  • Salt and pepper to taste

  • 1 teaspoon all purpose seasoning

  • 1 lemon

  • 1 teaspoon smoked paprika

  • 1/2 cup chopped parsley leaves


  • Prepare the ingredients: Cut chicken breasts in half. Dice the onion. Cut tomatoes in half. Slice potato into bite-size pieces. Crush garlic. Chop parsley. Juice lemon into a small bowl. Retain lemon wedges. Sprinkle chicken and potatoes with salt, pepper, and smoked paprika. Set aside.

  • Make the sauce: Heat olive oil in large skillet over medium heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes and into the pan. Simmer for 5 minutes, or until the mixture is soft. Then, place the scooped out tomato halves over the sauce, open side down. Continue simmering until the tomatoes are softened. Using a wooden spoon, break up the tomatoes as they cook and simmer for another 5-10 minutes to draw out the flavor. Transfer mixture to a blender or transfer to a large bowl and use immersion blender and puree. Stir in the salt.

  • Cook the chicken and potatoes: In the same pan, add another drizzle of olive oil, along with the chicken and potato. Sprinkle generously with salt, pepper, all purpose seasoning, and additional smoked paprika to taste. Saute on both sides until browned.

  • Finish: Pour the sauce back into the pan. Add the lemon juice and wedges. Simmer for 10 minutes, until potatoes are soft and chicken is cooked. Remove lemon wedges from pan. Sprinkle with parsley before serving.