Vida Recetas Editorial
Chicken with tomato is a classic of home cooking that never fails. This easy recipe combines chicken thighs with a sofrito of spring onion, carrot, and peppers, all bound with white wine and fried tomato. The result is a tasty, juicy, and full-flavored dish, ideal for a weekday lunch or to impress your guests without complications.
The secret lies in slowly poaching the vegetables to release their juices, browning the chicken to keep it tender inside and crispy outside, and reducing the white wine to enhance the aroma. The final touch of tomato integrates all the flavors, creating a perfect sauce for mopping up with bread.
You can serve it with white rice, french fries, or a fried egg, as suggested here with rice. It also accepts other vegetables like peas or mushrooms, and if you prefer a spicy touch, add a little chili. It is a versatile recipe that adapts to your taste.
Prep
10 min
Cook
25 min
Servings
4
Chop the vegetables. First sauté the onion a little bit and then add the rest of the vegetables.
Let it simmer and while we are cutting the chicken into bite-sized pieces.
When the vegetables are poached, add the chicken, season and let it brown.
Once golden brown, add the glass of white wine. Let it cook until it reduces.
Once the wine has been consumed, add the fried tomato and cook everything together for a few more minutes so that all the flavors are integrated.
We serve accompanied by white rice, French fries or an egg. In this case we chose rice.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 25 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
