Spanish Chicken, Mushrooms and Potatoes

Posted on by tatianakaraman

Thought I’d upload a breakfast AND a dinner recipe today. Modified from this recipe. It’s delicious, filling, and the fresh parsley makes you almost forget there’s snow to shovel outside.
Ingredients (for 1/5 recipe or about 300g):

  • 1 tbsp olive oil
  • 80 g yellow onion (about 1/2 of a small onion)
  • 10 g garlic (3-4 cloves)
  • 650 g tomatoes (about 4 large tomatoes)
  • 150 g eggplant with skin removed (about 1 cup)
  • 200 g mushrooms (about 2.5-3 cups)
  • 300 g cooked chicken breast
  • 360 g boiled russet (1) or golden potatoes (3-4)
  • 1 cup cooked rice
  • 1 teaspoon seasoning salt
  • 20 g parsley (about 1/3 cup)
  • cayenne pepper, rosemary, oregano to taste
Instructions:

  1. Slice tomatoes in half and scoop out the juice and seeds into a bowl
  2. Heat 1 tablespoon of olive in a large pan on medium heat, and add 1/4 cup water, chopped onions, garlic, eggplant, and the juice and seeds from the tomatoes
  3. Cover the pan with a lid and simmer the mixture for 5-10 minutes until the eggplant is nice and mushy
  4. Place the sliced tomatoes cut side down onto the simmering mixture, and simmer with the lid on for another 5-10 minutes until the tomato skins can be easily removed
  5. Stir the mixture and break up the tomatoes for another minute or two, then transfer to a blender, or a food processor
  6. Add 1 teaspoon seasoning salt, cayenne pepper, rosemary and oregano to taste, and puree as desired
  7. Using the same pan, cook the sliced mushrooms with a tablespoon of water or a drizzle of olive oil until soft and slightly browned, about 5 minutes
  8. Add the boiled diced potatoes, cooked chicken breast, and a sprinkle of salt and pepper to the pan and cook for another 5 minutes (if you didn’t precook the chicken breast, feel free to cook it in the pan before adding the mushrooms in step 7)
  9. Pour the pureed tomato sauce and 1 cup cooked rice into the pan, and simmer on low for 5 more minutes
  10. Mix in chopped parsley, simmer for another minute or two, and serve.
 
  • Cutting suggestions: Remove the rice, replace some of the potatoes with cubed eggplant or zucchini
  • Bulking suggestions: Use chicken thighs instead of breasts, add more potatoes and rice, instead of 1/4 cup water use 1/4 oil

* I have shared this recipe on Calorie Counter for your use. The nutritional values might be different than what is displayed above, and that means I have made this meal again with slightly different weights/proportions. You should be able to modify it based on your own weights *

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