Pollo con tomates

Ingredientes

• 3-4 Tbsp. olive oil, divided
• 1 pound boneless, skinless, chicken thighs, thinly sliced
• 2 medium onions, yellow or sweet, thinly sliced
• 2 cloves garlic, minced
• 1 (14 oz.) can diced tomatoes, do not drain
• 3/4 cup chicken stock
• 1 bay leaf
• 1 tsp. dried basil or 1 Tbsp. fresh
• 2 tsp. honey
• Fresh baby spinach, two small handfuls
• 4 Tbsp. butter, sliced
• 3 Tbsp. fresh finely chopped parsley
• Kosher salt and fresh black pepper

Preparación

1. 1

   Place sliced chicken into a bowl and season generously with salt and pepper. Toss around with a pair of tongs to combine. Set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook undisturbed for few minutes, then flip and continue to cook until browned on all sides, for few minutes longer. The goal here is to get the chicken browned on the outside. It does not have to be cooked through. Cook chicken in batches if need to. Remove to a plate.

3. 3

   Reduce the heat to medium, add 1-2 tablespoons of olive oil. Add onions with a generous pinch of salt and cook for about 7-9 minutes. If onions begin to burn, reduce the heat even further. You want the onions soft with slight color to them. Add garlic and cook until fragrant, about 30 seconds.

4. 4

   Stir in chicken, tomatoes, chicken stock, bay leaf, basil, and honey. Season to taste with salt and pepper. Simmer for 8-10 minutes, uncovered, until reduced by more than half.

5. 5

   Add spinach and cook for 2-3 more minutes until wilted and liquid reduced to almost none. You want chunky sauce like consistency. Add butter and stir to combine until melted. Remove pan from heat and stir in parsley.

6. 6

   Serve over pasta, rice, or for low carb, try cauliflower mash. This is also really good over crusty toasted bread. The bread soaks up some of the sauce and it’s the best.