Easy Spanish Chicken with Tomato Sofrito Sauce

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

red wine

💰Cheaper: beef broth

Beef broth can add depth without alcohol.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is more economical and has a longer shelf life.

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken thighs with salt and black pepper.

Add chicken thighs to the skillet and brown on both sides, about 5-7 minutes per side.

Remove chicken from the skillet and set aside.

In the same skillet, add onions and bell peppers; sauté until softened, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.

Stir in diced tomatoes, paprika, cumin, bay leaves, and season with salt and pepper.

Pour in red wine and let it simmer for 2-3 minutes to reduce slightly.

Return the chicken to the skillet, nestling it into the sauce.

Add chicken broth and lemon juice; bring to a simmer.

Cover and cook on low heat for 30-35 minutes, until chicken is cooked through.

Remove bay leaves and adjust seasoning if necessary.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens