|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 5g||19%|
|Total Sugars 12g|
|Vitamin C 70mg||351%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Spanish-style recipe for chicken with tomato sofrito sauce is a go-to meal when you want something simple, fast, and delicious. It's a one-pan, skillet dinner, making this a quick cleanup after dinner, too.
First, you'll make the sauce with canned crushed tomatoes, onions, mushrooms, and bell peppers. Next, boneless, skinless chicken breast is pan-fried with Spanish olive oil. Finally, you get to combine all of the parts together for a quick-and-easy Spanish main course.
Serve the chicken and sofrito with Spanish-style homemade French fries or rice on the side.
Click Play to See This Easy Spanish Chicken With Tomato Sofrito Sauce Recipe Come Together
For the Sofrito:
1 medium yellow onion
1 red bell pepper, or green bell pepper, seeded
3 cloves garlic
10 white mushrooms, wiped with a damp cloth
1/3 cup Spanish extra-virgin olive oil, divided
1 (28-ounce) can crushed tomatoes, or fresh tomatoes, washed and pulsed in a food processor
2 bay leaves
For the Chicken:
1 1/2 pounds boneless, skinless chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
Make the Sofrito
Gather the ingredients.
Chop the onion and bell pepper and reserve. Mince the garlic and reserve. Trim the stems from the mushrooms, slice the caps, and reserve.
Pour half the olive oil into a large frying pan and heat over medium heat. Add the onion, bell pepper, garlic, and mushrooms and sauté over medium heat, stirring often until onions become translucent—about 7 minutes.
Add the crushed tomatoes and their juices and bay leaves and stir. Simmer on medium to medium-low heat for 10 minutes, stirring often. If sauce becomes too thick or begins to stick, pour in a few tablespoons of water.
Cook the Chicken
While the tomato sauce mixture is cooking, pour the other half of the olive oil into a large frying pan and heat over a medium flame.
Pat the chicken breasts dry with paper towels and season on both sides with salt and pepper.
Pan-fry the chicken in the hot oil, turning over twice (for about 10 minutes total cooking time). The chicken should be well-browned on both sides, but might not be completely cooked in the center, which is no cause for concern because it will finish cooking when added to the sauce.
After pan frying the chicken, remove the pan from the heat. Remove the chicken breasts to a cutting board and cut them into 1/2-inch thick slices and return to the pan with tomato sauce. Stir to coat chicken breasts in tomato sauce.
Cover and cook over low heat for 10 minutes. Taste and add salt and pepper as needed.
Serve with rice or potatoes to sop up the delicious sauce. Alternatively, make Spanish French fries as the perfect side dish.
- Leftovers are never a problem because the sofrito sauce mellows and tastes even better the next day.
- Test the chicken for doneness with an instant-read thermometer. Chicken is done at 165 F.
How to Store and Freeze
- Put any leftover Spanish chicken in an airtight container and place it in the refrigerator, where it will keep for up to three days.
- This dish can also be frozen for up to three months in a freezer-safe airtight container. Thaw overnight in the fridge before reheating.
What's the Difference Between Spanish Sofrito and Italian Soffritto?
Both Spanish and Italian styles serve as the foundation for many dishes and are very similar with a few differences:
- The first Spanish sofrito was simply a confit of onions and/or leeks with bacon or salt pork added if they were available. Eventually, other vegetables were added to the mix. Today's Spanish sofrito includes tomatoes, peppers, onions, garlic, paprika, and olive oil.
- Traditional Italian soffritto uses onion, carrot, celery, and sometimes garlic and peppers. The vegetables are chopped very fine and cooked slowly in olive oil.