How can I make this vegetarian / what could I replace the chicken with?

This would be delicious with roasted cauliflower in place of the chicken!

Can you omit or substitute the eggplant?

Yes! The texture of your sauce will be a bit different (less creamy) but it will still work. To make up for the difference, I would suggest either adding a can of beans (to be pureed when you blend), a few more tomatoes, or adding a bit of cream to the sauce.

Yes, the sauce will freeze nicely!

Do you slice the chicken breasts?

Yes, you can slice them into smaller pieces if you’d like or use chicken tenderloins which are naturally smaller. I generally prefer smaller, thinner pieces of chicken but whole chicken breasts also work.

Can you use chicken thighs?

Yep, chicken thighs would work here as well!

One Pot Spanish Chicken and Potatoes Recipe

Name: One Pot Spanish Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Spanish
Ingredients: 1/2 cup olive oil; 1 large yellow onion, sliced (about 1 cup); 3 cloves garlic; 5 ripe tomatoes, cut in half; 1/2 of a large eggplant, skin removed and diced (2-3 cups); 1 1/2 teaspoon salt; 1 1/2 lbs. chicken breast meat; 1 large Russet potato, sliced; salt and pepper to taste; 1 teaspoon all purpose seasoning (I used poultry seasoning); 1/2 cup fresh parsley leaves; crusty bread or rice for serving

Description

This one-pot recipe Spanish Chicken and Potatoes is full of flavor and vibrant color and is perfect served with a big piece of crusty white bread or over a steaming hot pile of rice. The recipe is one inspired from a tomato “salsa” my sweet host mother, Fatima, always made for me when I lived in Sevilla, Spain.

Ingredients

Scale

1/2 cup olive oil
1 large yellow onion, sliced (about 1 cup)
3 cloves garlic
5 ripe tomatoes, cut in half
1/2 of a large eggplant, skin removed and diced (2–3 cups)
1 1/2 teaspoon salt
1 1/2 lbs. chicken breast meat
1 large Russet potato, sliced
salt and pepper to taste
1 teaspoon all purpose seasoning (I used poultry seasoning)
1/2 cup fresh parsley leaves
crusty bread or rice for serving

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Instructions

Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy-like and softened and very good smelling. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors real nice and yummy.
Blend: Transfer to a blender or food processor, puree until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Saute for a few minutes on each side until they are browned.
Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve with crusty white bread or rice.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Cuisine: Spanish

Keywords: spanish chicken, chicken and potatoes, spanish chicken and potatoes