Spanish Chicken with Peppers and Tomatoes
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 40 min
- Cost
- $15.00
- Nutrition
- 630 cal · 48g protein
- one-pot
- skillet
- comfort-food
- budget
🍳 1 pan · Picky-eater safe bet: plain potatoes
Spanish Chicken with Peppers and Tomatoes is a Mediterranean weeknight dinner that serves 4 and is on the table in about 50 minutes, for around $15 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2½ lb bone-in, skin-on chicken thighs
- 2 count red bell peppers
- 1 count yellow onion
- 4 cloves garlic
- 2 tsp smoked paprika
- 1 can crushed tomatoes (28 oz)
- 2 count bay leaves
- 1½ lb yukon gold potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
Steps
- Season the chicken with salt, pepper, and 1 tsp paprika. Brown skin-side down in the oil in a large deep skillet over medium-high heat 6 minutes, flip 2 minutes, and remove.
- Pour off all but 2 tbsp fat. Cook the sliced onion and peppers 5 minutes, then add the garlic and remaining paprika for 1 minute.
- Add the tomatoes, bay leaves, and 1/2 cup water, and nestle in the potatoes cut into 1-inch chunks.
- Return the chicken skin-side up, cover, and simmer 25 minutes until the potatoes are tender and the chicken reaches 165°F.
- Remove the bay leaves and spoon the peppery sauce over each plate.
- Picky eater tip: serve the chicken and potatoes plain, with the sauce on the side.
- Make ahead: slice the onion and peppers and mince the garlic up to 2 days ahead; leftovers keep 3 days in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 38 g
- Fiber
- 5 g
- Sugar
- 6 g
- Fat
- 28 g
- Saturated fat
- 10 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop