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Bienvenidos and welcome to another episode of Spain on a Fork today once again we're coming in with a classic Spanish recipe that's not only very easy to make but it promises to fill you with so much goodness we're talking a one pan Spanish chicken pasta this is known as Macarrones con Pollo y Tomate now the beauty of this recipe besides the fact that it's made with simple everyday ingredients is that it comes together in about 30 minutes yet the flavors feel like they've been simmering for hours and hours folks serve this pasta next to a garden salad crunchy baguette
and of course a bottle of Spanish wine you're gonna have yourself a fabulous meal really quick before we start a shout out to a couple of my patreons Jim Schallert and Barbara Eastman again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you alright let's just jump right into this I'm going to heat a large fry pan with a medium heat and add in 3 tbsp of extra virgin olive oil which is 45 ml link where you can get the Spanish one I'm using which makes all the difference here in the description box below while the oil is heating
I'm going to add two boneless chicken breast over some paper towels and pat them completely dry size of the breast that I'm using are 8 oz which is 225 grams each and for this recipe you can also use boneless chicken thighs or a combination of both then we'll cut each chicken breast into 1inch pieces which is 2 1/2 cm and then season the chicken with sea salt and freshly cracked black pepper then we'll move back to the fry pan once the oil is nice and hot we'll add in the pieces of chicken and you want to make sure they're all in a single layer and we're going to go for 2 minutes per side here at this stage you don't have to fully cook the chicken through just lightly brown it
once the pieces of chicken are lightly browned once again just 2 minutes per side we'll remove them from the pan and set them aside now using the same pan with the same heat I'm going to add one medium sized yellow onion I finely chopped along with one red bell pepper I finely chopped as well and eight cloves of garlic that I roughly chopped and we'll mix the ingredients around that way they're all coated in the olive oil and as you know I like to mix this around continuously that way everything evenly sautes after about four minutes and the veggies are lightly sauteed I'm going to add in 1 teaspoon of dried oregano which is 1 gram we'll also add
in half a teaspoon of sweet smoked Spanish paprika which is 1.25 grams And pinch in 1/4 teaspoon of saffron threads which is a little under 0.25 gram link where you can get the Spanish golden saffron I'm using in the description box below and we'll give it a quick mix and I tell you by adding in the spices and herbs right now and lightly sautéing them it's going to make them nice and fragrant then we'll add in a 15 oz can of tomato sauce which is 425 grams this is similar to passata and season everything with sea salt and freshly cracked black pepper no need to add sugar here to cut the acid from the tomatoes as that paprika gives it the perfect balance
and we'll give it a mix until it's well mixed together and then simmer it for a few minutes after simmering the tomato sauce for 3 minutes and you can see it's slightly thickened I'm going to add in 2 1/2 cups of chicken broth which is 600 ml you can also use veggie broth here or even water if you like just make sure to season accordingly if using water and we'll turn it up to a high heat and give it a gentle mix while the broth is heating let's start prepping the pasta I'm going to measure out 8 ounces of pasta which is 225 grams I'm using penne pasta which is known as macarrones in Spain to make this recipe you can use any
pasta you like once the broth comes to a boil in the pan we'll add in the pasta and we'll give it a mix and you don't have to mix this around continuously but do get in there every 2 to 3 minutes that way the pasta doesn't stick together and it all evenly cooks after cooking the pasta for 8 minutes which in my case is about 3 minutes shy of the pasta being cooked al dente we'll add the piece of chicken and their juices back into the pan and we'll give it one final mix that way everything's evenly distributed
and then we'll place a lid on the pan and lower the fire to a low medium heat and we're going to simmer this between 3 to 4 minutes or until the pasta's cooked al dente and the chicken is fully cooked through once the pasta and the chicken are perfectly cooked this is ready to go I'm going to remove the lid and then the pan from the heat then we'll top off the pasta with a kiss of grated cheese I'm using Spanish manchego but you can use any cheese you like and some fresh parsley check it out our one-pan Spanish chicken pasta is done aasy to make beautiful presentation and all done in about 30 minutes let's give this a try and see how it turned out once again folks Macarrones con Pollo y Tomate and I tell you it
smells absolutely delicious in the kitchen today so excited to try this here we go wow that is truly right on the money the pasta is beautifully cooked absorbed everything in the pan and since it's a one-pan pasta dish you got the starch in there the rest of the ingredients that beautiful lift of flavors with the chicken spices & herbs really shining through easy to make simple ingredients give it a try at home once again next to a garden salad crunchy baguette and of course a bottle of Spanish wine from the beautiful region of Jumilla you're gonna have yourself a fabulous meal if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash
that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a fork family till the next time hasta luego!
