Spanish Chicken with Tomato Sauce

(Pollo con Salsa de Tomate)

By Edu Valor / Author - Spanish Chef

Browned chicken with tomato sauce was a favorite in our family. We always made sure there was bread on the table because the sauce was more flavorful than any other we knew.

We all love roasted or fried chicken—the crispy, savory parts are what make it so good. But when you add the tomato sauce infused with that savory goodness, it takes the dish to a new level.

We’d wipe our plates clean with the bread. For me, it’s one of the most satisfying Spanish dishes out there.

Spanish chicken with tomato sauce and chips on a plate.Tomato chicken with baked chips.

We usually had it on its own, just the chicken with tomato sauce. What pairs well with it? Try some baked potatoes—either sliced or French cut.

They complement the sauce nicely, but don’t let that stop you from experimenting with your own ideas (mashed potatoes, or baked rice perhaps?).

I grew up with this Spanish chicken with tomato sauce recipe and I'm still making it.

Ingredients for 4 servings

Preparation: 20 minutes
Cooking: Approx. 1 hour for the meat on low fire. 1 hour 15 minutes total.
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 900g/2 lb chicken pieces (thighs in half, wings, drumstick, etc...)
  • 600g/1.5 lb tomato puree
  • 1/2 red bell pepper, diced
  • 1 medium onion, diced
  • 1/2 stalk of celery, diced
  • 1/2 carrot, diced
  • 1 tbsp minced parsley
  • 2 garlic cloves, minced
  • black or green olives
  • salt and pepper

Let's Make the Spanish Chicken with Tomato Sauce Recipe!

  1. Season the chicken pieces and brown them in some olive oil until crispy. 
  2. Remove all the chicken and add the onion, carrot, celery, bell pepper and garlic in the same pan. Fry until onion is glazy and tender.
  3. Pour in the tomato puree, add a splash of water. Stir and taste. Season if necessary. Simmer for a few minutes.
  4. Put the chicken back in the pan, stir and simmer on low fire for 45 minutes with the lid on.
  5. Add the parsley, taste and simmer for another 10 minutes without the lid.
  6. If the sauce is still too watery, let it simmer without lid until thicker.
  7. Garnish with black or green olives.

TIPS: 

  • Cut the chicken into smaller pieces.
  • Use a large frying pan with lid.
  • Sauté the tomato sauce well before adding the chicken.
  • Add a little water if sauce is too thick, it should be runny but not watery.

Spanish fried chicken on a decorated plate.The chicken before adding it to the tomato sauce.

What You Will Need

  1. Large frying pan with lid
  2. Spatula or wooden spoon
  3. Meat knife
  4. Paring knife
  5. Cutting board
  6. Scale

Do We Need MSG?

As some of you may know, MSG is a flavor enhancer sometimes used in Asian cuisine. Whether it’s bad for you or not, I’ll leave that in the middle.

That said, I do believe it can make you accustomed to its taste, causing other naturally prepared dishes seem bland by comparison. Plus, MSG doesn’t pair well with tomatoes, giving them an odd flavor.

I prefer enhancing flavor through browning, thorough sautéing, and other techniques to achieve that natural savoriness we can all create ourselves. That's what makes this Spanish chicken with tomato sauce recipe a success!




*****