Spanish Chicken and Potatoes

There's always a first for everything! This was my first time making this very saucy and flavorful poultry dish! Sliced chicken breasts and Russet potatoes were cooked in a tomato and eggplant puree in one large skillet and served on top of a cilantro-lime rice. The Spanish flavors really shine through in this dish and make the chicken stand out!

I brought some added color to the chicken by garnishing the dish with chopped fresh parsley.

The sauce and chicken drizzled over the cilantro-lime rice makes a perfect dinner entree.

Chicken breast is one of the main types of protein that I cook with so I really try to branch out and experiment with different ingredients. I decided to 'travel' to Europe with this dish and pull out some Spanish flavors and spices. The puree of this dish is my favorite because it is packed with such warm and earthy flavors.

I ate this the next day for lunch with toast and it was light and perfect! If you're looking for a full dinner meal, definitely add the cilantro-lime rice I have linked below that I have already posted on my blog!

https://aminahy017.wixsite.com/born-a-petite/menu/homemade-burrito-bowl

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Prep Time: 15 minutes Serves: 4 People

Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS

• 1/2 cup Olive Oil

• 1 Yellow Onion, chopped

• 3-4 Cloves Garlic, minced

• 5 Roma Tomatoes, cut in half

• 1/2 Eggplant, skin removed and diced

• 1 tsp. Salt

• 3 Boneless, Skinless Chicken Breasts, flattened and cut in half

• 1 Large Russet Potato, peeled and sliced

• Salt and Pepper, to taste

• 1 Packet Sazon Cilantro y Tomate flavor

• 1/2 cup Fresh Parsley, chopped

INSTRUCTIONS:

1. Heat the olive oil in a large deep skillet over medium-high heat.

2. Add in the onions and garlic and cook for a few minutes, until transparent.

3. Scoop the juice, seeds, and flesh out of the tomato halves into the skillet.

4. Continue to cook and add in the eggplant pieces. Simmer for 5 minutes until the eggplant has absorbed the liquid and everything is soft.

5. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened.

6. Break them up in the pan and simmer for another 5-10 minutes to get all of the flavors fragrant.

7. Transfer to a blender or food processor and puree until the mixture reaches your desired consistency. Stir in the tsp. of salt. Taste and adjust as needed.

8. In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices.

9. Sprinkle them with salt, pepper and the sazon seasoning.

10. Saute for a few minutes until each side of the chicken slices have browned a little.

11. Add the sauce back into the pan with the chicken and potatoes, until everything is fully cooked.

12. Top the dish with fresh parsley.

13. Serve and enjoy!