One pot meal with the easiest traditional Spanish sauce.
Using a few ingredients and cooking in low heat, you will get a super tender chicken and an amazing sauce. I promise you will have the feeling you are eating at your grandmother’s house.
Chicken casserole – Traditional Spanish sauceCourse: MainCuisine: SpanishDifficulty: Easy
4 chicken thighs or 8 chicken legs
1 onion, chopped
4 garlic cloves
2 green paprika, chopped
2 carrots, sliced
10-12 mushrooms, sliced
1/2 cup tomato sauce
1 large roasted red bell pepper or 4 piquillo pepper, sliced
1/2 cup white wine
1 cup water
1/2 cup flour
2 tablespoon olive oil
salt and pepper
- Place flour in a large bowl or plate.
Place all the chicken thighs or legs on a plate and season with salt and pepper on each side.
Dredge the chicken in the flour, one by one. Coat well and shake off excess flour.
- Heat the oil in a casserole or wide pan over medium-high heat. Add the chicken and cook until brown from each side. No longer than 4 minutes.
- Add onion, garlic, green paprika, carrots and mushrooms. Cook over medium heat for 8 minutes.
- Stir in the tomato sauce and the white wine, cook for 2 minutes.
- Stir in the water, bring to a simmer, cover and cook for 30 minutes or until the vegetables and the chicken are soft and tender.
- 10 minutes before the chicken is ready add the sliced red pepper. (see below tips for the sauce)
- Serve with some side salad or roasted potatoes. Enjoy!
- Sauce too liquid: If the sauce is too liquid, almost at the end, cook over high heat for 5 minutes.
- Sauce: You can blend the sauce before adding the red pepper if you don’t want to see the vegetables. Just transfer the chicken to a plate at the end, blend the sauce and add the chicken back to the sauce with the red pepper.