Spanish Chicken Breasts

These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

Chicken: The recipe uses two chicken breasts cut horizontally into chicken cutlets. But you can buy four cutlets or escallops from the grocery store instead. 
Onions: You can use red, brown, or yellow onions for this recipe.
Bell Peppers: I like to use a mixture of colors, so I buy red, yellow, and green peppers/capsicum. But use whatever color you want.
Broth: I use a low-sodium chicken broth, but you can use vegetables instead.
Baby Potatoes: Also known as new potatoes or creamers, baby potatoes are just that - potatoes that have been dug up when they are small. The skin is much thinner, and the flesh is less starchy. They retain their shape well, making them great for this one-pot dish.

We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

• Cutting the chicken breasts into cutlets helps them stay tender and moist, but being thinner, they can overcook. Fry them for 3 minutes a side to ensure they stay juicy.
• When you remove the chicken from the skillet, place it on a plate and tent it with foil. 
• Cut the potatoes in half so they cook evenly.
• Cut the pepper into chunky pieces so they retain a little crunch.
• When returning the chicken to the pan, add any juices that have collected on the plate.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Swap the chicken breasts for chicken thighs; they can be left in the pan and cooked in the sauce with the potatoes.
• Swap the chicken breasts for boneless pork loin chops, beef steaks (tri-tip or NY strip steaks), or even some cubed steaks.
• If you don't have baby potatoes, you can swap them out for chunks of larger potatoes, but be careful not to stir the sauce too much, as they can fall apart. 
• Swap the potatoes for a drained tin of white beans. Butter beans, navy beans, great northern beans, or cannellini beans will all work.
• For even more flavor, fry some ground or chorizo chunks with the vegetables. 

Sides For Spanish Chicken: This is a one-pot meal; the veg, carbs, and protein are all there! So you can add a side salad and be done. Or a good loaf of crusty bread. We often go double carbs and serve the chicken with garlic rice.

Wine for Spanish Chicken: The smoky tomato sauce can carry a rosé (called rosada in Spain). A Spanish rosé would work exceptionally well as they are darker, richer, and fruitier than other rosés. You can also go for a young fruity Tempranillo or Rioja (often labelled as 'joven and crianza').
But my favorite pairing is a pink Cava 🙂