Pollo a la Catalana with Roasted Vegetables

Ingredients

• 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb) 4 chicken thighs, bone-in and skin-on (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/2 cup chicken broth (120ml) 1/2 cup chicken broth (120ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Season the chicken thighs with salt and pepper.
3. 3.
   Heat olive oil in a large skillet over medium-high heat.
4. 4.
   Sear the chicken thighs, skin-side down, until golden brown, about 5 minutes. Flip and sear for an additional 3 minutes. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
6. 6.
   Add the sliced bell peppers, zucchini, and eggplant to the skillet. Cook for 5 minutes, stirring occasionally.
7. 7.
   Stir in the diced tomatoes, paprika, saffron threads, and chicken broth. Season with salt and pepper to taste.
8. 8.
   Place the seared chicken thighs on top of the vegetable mixture in the skillet.
9. 9.
   Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
10. 10.
    Remove from the oven and garnish with fresh parsley.
11. 11.
    Serve the Pollo a la Catalana with roasted vegetables hot, accompanied by crusty bread or rice.

Treat your ingredients with care...

• Chicken thighs — For extra flavor, you can marinate the chicken thighs in a mixture of olive oil, garlic, lemon juice, and herbs for 1-2 hours before cooking.
• Saffron threads — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• To make the dish spicier, add a pinch of cayenne pepper or red pepper flakes to the sauce.
• For a smoky flavor, you can grill the vegetables instead of roasting them in the oven.
• If you prefer boneless chicken, you can use chicken breast instead of chicken thighs, but adjust the cooking time accordingly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop before serving.

Serving advice

Serve Pollo a la Catalana with roasted vegetables on a large platter, allowing the vibrant colors of the dish to shine. Garnish with fresh parsley for a pop of green. Provide crusty bread or fluffy rice on the side to soak up the delicious sauce.

Presentation advice

Arrange the roasted vegetables in a colorful and visually appealing manner around the seared chicken thighs. Drizzle some of the flavorful sauce over the top for an enticing presentation. Sprinkle fresh parsley on top for a touch of freshness.