Description
Pollo en Salsa is a flavorful Spanish-inspired chicken dish featuring tender boneless, skinless chicken thighs simmered in a rich tomato and chorizo sauce infused with aromatic spices like paprika, oregano, and cumin. This skillet-cooked recipe is both hearty and comforting, perfect for a family meal served over rice.
Ingredients
Units
Scale
Chicken
- 2 pounds Chicken Thighs, boneless and skinless (8 pieces)
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3 tablespoons Olive Oil
Sauce
- 1 Medium Onion, finely diced
- 3-4 Garlic Cloves, minced
- 1 1/2 ounces Spanish Chorizo, casing removed and diced into small pieces
- 1/2 teaspoon Paprika
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Cumin
- 16 ounces Tomato Sauce
- 2 tablespoons Water
Garnish
- Chopped Parsley
Instructions
- Prepare the chicken: Remove any fat from the boneless, skinless chicken thighs and season both sides evenly with salt and black pepper.
- Sear the chicken: Heat olive oil in a large, deep skillet over medium heat. Add the chicken thighs and cook for 5 minutes without moving them to develop a golden crust.
- Flip and cook: Turn the chicken with a spatula and cook for another 5 minutes. Some chicken bits may stick to the pan; these will add flavor to the sauce.
- Remove chicken and keep warm: Take the skillet off the heat, transfer chicken thighs to a plate, and cover loosely with foil to keep warm.
- Sauté aromatics: Without washing the skillet, return it to medium heat. Add diced onion and cook for 2 minutes, stirring frequently until slightly softened.
- Add garlic and chorizo: Stir in minced garlic, diced chorizo, paprika, dried oregano, and cumin. Cook for 30 seconds to 1 minute, stirring to combine and release flavors.
- Add liquids and deglaze: Pour in the tomato sauce and water, stirring while scraping the bottom of the pan to loosen flavorful browned bits.
- Return chicken to sauce: Place the chicken thighs back into the skillet along with any juices collected on the plate.
- Simmer: Once the sauce starts simmering, reduce heat to medium-low, cover, and cook gently for about 20 minutes. Stir occasionally and turn the chicken to cook evenly.
- Check doneness: Ensure the internal temperature of the largest chicken piece reaches at least 165°F for safe consumption.
- Adjust seasoning: Taste the sauce and add salt if needed for balance.
- Garnish and serve: Sprinkle chopped parsley over the chicken and sauce. Serve hot over white rice or your preferred side.
Notes
- Do not wash the skillet between cooking chicken and sauce to retain flavorful browned bits.
- Keeping the chicken covered and warm while preparing the sauce ensures it stays juicy.
- Monitor sauce simmer to avoid boiling too vigorously, which can toughen the chicken.
- Serve with cooked white rice, crusty bread, or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 105 mg
