Description
Pollo en Salsa is a flavorful Spanish-inspired chicken dish featuring tender boneless, skinless chicken thighs cooked in a rich tomato sauce with chorizo, garlic, and aromatic spices. Simmered to perfection in a deep skillet, this comforting recipe is perfect served over white rice and garnished with fresh parsley.
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. Season both sides evenly with salt and black pepper to enhance the flavor.
- Sear the Chicken: Heat olive oil in a large, deep skillet over medium heat. Add the chicken thighs and cook for 5 minutes. Flip and cook another 5 minutes until lightly browned; some bits may stick to the pan, which will add flavor to the sauce.
- Remove Chicken and Keep Warm: Take the skillet off the heat. Transfer the chicken thighs to a plate and cover loosely with foil to keep warm. You may also keep them warm in the microwave or oven away from drafts.
- Sauté Aromatics: Without washing the skillet, return it to medium heat. Add the diced onion and cook for 2 minutes, stirring frequently for even softening.
- Add Garlic, Chorizo, and Spices: Stir in the minced garlic, diced chorizo, paprika, dried oregano, and cumin. Cook for 30 seconds to 1 minute, stirring continuously to release aromas without burning.
- Incorporate Tomato Sauce: Pour in the tomato sauce and water, stirring and gently scraping the flavorful bits off the bottom of the pan to integrate into the sauce.
- Return Chicken to Skillet: Nestle the chicken thighs back into the sauce along with any juices on the plate. This helps keep the chicken moist and flavorful.
- Simmer Covered: Once the sauce begins to simmer, reduce heat to medium-low and cover the skillet. Maintain a gentle simmer, adjusting heat so the sauce doesn’t boil vigorously.
- Cook Thoroughly: Simmer for approximately 20 minutes, stirring occasionally and turning chicken pieces to ensure even cooking. Verify the internal temperature of the thickest chicken piece reaches at least 165°F (74°C) for safety.
- Final Seasoning and Serve: Taste the sauce and adjust salt if needed. Garnish with chopped parsley and serve warm, ideally over white rice to soak up the delicious sauce.
Notes
- Using skinless, boneless chicken thighs keeps the dish tender and helps it absorb the sauce flavors well.
- Do not wash the skillet between searing the chicken and cooking the sauce to preserve fond, which deepens the sauce’s flavor.
- Maintain a gentle simmer when cooking the chicken in the sauce to prevent toughening the meat.
- This dish pairs beautifully with white rice or crusty bread to enjoy the rich tomato and chorizo sauce.
- Feel free to omit chorizo for a milder version or substitute with smoked sausage if preferred.
Nutrition
- Serving Size: 1 serving (approx. 200g)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg
