One Pot Spanish Chicken and Potatoes Recipe | Yummly

One Pot Spanish Chicken and Potatoes

Eric Ledesma: "Super good. Making this dish was Easier than I th…" Read More
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  • 1/2 cup olive oil
  • 1 yellow onion (large, sliced, about 1 cup)
  • 3 cloves garlic
  • 5 tomatoes (ripe, cut in half)
  • 1/2 eggplant (a large, skin removed and diced, 2-3 cups)
  • 1 1/2 teaspoons salt
  • 1 1/2 pounds chicken breast meat
  • 1 russet potato (large, sliced)
  • salt
  • pepper
  • 1 teaspoon all purpose seasoning (I used poultry seasoning)
  • 1/2 cup fresh parsley leaves
  • crusty bread (or rice for serving)
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    NutritionView More

    Sodium36% DV860mg
    Fat34% DV22g
    Protein53% DV27g
    Carbs6% DV17g
    Fiber16% DV4g
    Calories360Calories from Fat200
    Total Fat22g34%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat200
    Total Carbohydrate17g6%
    Dietary Fiber4g16%
    Vitamin A25%
    Vitamin C45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Eric Ledesma 3 months ago
    Super good. Making this dish was Easier than I thought it would be. So simple, so delicious.
    y o 3 months ago
    Very tasty! Creamy but not in a milky fashion. I couldn’t find eggplants at my grocery store so I substituted with riced cauliflower. To compensate for the water content (beginner but I guessed!) I added some water and a touch a heavy whipping cream. Took me longer than the time suggested, but hopefully will get faster as I gain more experience!
    My Liege. 4 months ago
    It was awesome! Used canned tomatoes and broccoli instead of eggplant. Fabulous recipe!
    Rebecca a year ago
    It turned out fine. The chicken stayed moist, but I seared it first rather than last. Probably not something I'd make again without making significant changes.
    Adrian M. a year ago
    it tasted really but personally i would have like a little less eggplant
    cj 2 years ago
    I was a little worried when adding the eggplant because my family absolutely despise eggplant! However, in the end, they loved it! The eggplant taste wasn't overpowering and it tasted quite good.
    Kayla Flanagan 2 years ago
    Delicious! Awesome flavor and great to dip bread into :)
    Tina K. 2 years ago
    It's a good basic recipe. If you don't like eggplant add squash for flavor. I added butter to the oil when sauteeing the chicken and potatoes.
    Lock 2 years ago
    This meal was absolutely great. I fried some onions and mushrooms after the chicken and then added them with the chicken before adding the sauce. Beautiful. I'm going to try it with belly pork next time. Thank you Yummly. 😋
    Brittany L. 2 years ago
    I love this recipe! It was surprisingly easy and very tasty. I added red pepper flakes to the sauce prior to blending!
    Cleo Divito 2 years ago
    A great success with the family!
    John Carvalho 2 years ago
    Wow so good and so health . My daughter hates veg and loved it . If you like BUTTER CHICKEN this is better and healthy . So simple to make .
    Natalia Santos 2 years ago
    Was so excited to try but idk i think i did something wrong its was too salty and lack flavor or something.
    JH 2 years ago
    It was ok I was pretty excited to try this (maybe I made a mistake along the way) but it didn’t turn out like I was hoping still good but kind “meh”.
    Grace M. 3 years ago
    Very tasty swapped the eggplant for butternut squash served with crusty bread
    Jen s 3 years ago
    Good! The smell of it cooking is outrageous! My chicken turned out a little dry but I think I know what I did wrong there. Trying it again tonight.
    Lauren G. 3 years ago
    Really delicious and surprisingly easy. This recipe convinces me I should always make my own sauce. Yummy
    Adelaide S. 4 years ago
    yummy, I added 1 tsp hot smoked paprika, 1 tsp sweet smoked paprika to the salsa & put some grilled pepper slices on top.
    Gosia M. 4 years ago
    It was really tasty. I add some extra paprika and I left potatoes on the side. For sure I will cook that again!
    PAAAAAAM W. 4 years ago
    We did not care for the recipe. It was very bland. Served over brown rice to make healthier, and no bread. Salted the eggplant and let drain for 30 minutes to remove any possible bitterness, then rinse, drained and patted dry before sautéing. We were looking forward to a scrumptious meal and was very disappointed. We will not be making again.
    Sujeeva R. 4 years ago
    I loved this recipe - warm and comforting as it should be. I did make some changes the 2nd time around: 1. Sautéed the onions over medium low heat for about 10 minutes then added minced garlic. 2. Used fire roasted tomatoes - Muir Glen instead of "fresh" tomatoes that are available in the markets now. 3. Salted the eggplant and let drain for 15 minutes to intensify the eggplant taste 4. Used both smoked paprika and piment d'espelette as well as dried sage, rosemary, thyme, nutmeg and marjoram as seasonings. 5. I layered the bottom of the pan with the sliced potatoes and let them cook for about 5 minutes over medium high heat to get a nice crust on the bottom.
    Tomasz J. 4 years ago
    I didn't like this recipe very much. Not enough seasoning for me. I even put some additional smoked paprika and it didn't help much. I used decent tomatoes, but being in Midwest and out of season certainly hasn't made it as tasty as I imagined. I guess I thought it was going to be much more tomato-y and creamy.
    Debbie H. 4 years ago
    Tasty and warming and all my family loved it! Lovely flavours and nutritious too, with simple everyday ingredients combining really well together.
    Larry Lloyd W. 4 years ago
    This was very good... I did add jalapeno chili ( seeds removed) to give it a little more hot spicy taste