Pontevedra-Style Spanish Chicken

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup chicken broth
• 1/4 cup dry white wine

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook until softened, about 5 minutes.
2. Stir in the tomato paste, paprika, oregano, basil, salt, and black pepper and cook for 1 minute.
3. Add the chicken and cook until lightly browned, about 5 minutes.
4. Stir in the diced tomatoes, chicken broth, and white wine and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the chicken is cooked through, about 15 minutes.
5. Serve over rice or potatoes.

Interesting Facts

• This dish is a traditional Pontevedra-style dish, originating from the Spanish region of Galicia.
• It is a popular meal served in many Spanish restaurants in Spain and other parts of the world.
• The combination of tomato, garlic, and herbs creates a flavorful, unique sauce for the chicken.