This Pollito Tia Clara is a comforting, rustic dish that brings the warmth of a traditional Spanish kitchen to your table. The whole roasting chicken is marinated in a zesty blend of garlic, paprika, and red wine vinegar, ensuring every bite is packed with bold, aromatic flavor. Seared in a hot skillet to lock in juices and develop a crispy skin, the chicken is then roasted atop a savory bed of onions and plum tomatoes. The result is tender, juicy meat with a rich, flavorful sauce that is perfect for soaking up with crusty bread. Ideal for family dinners or casual gatherings, this recipe requires minimal ingredients but delivers maximum satisfaction. It&# 226;ÂÂs a hearty, protein-rich meal that feels both indulgent and home-style.
Pollito Tia Clara
Description
This Pollito Tia Clara is a comforting, rustic dish that brings the warmth of a traditional Spanish kitchen to your table. The whole roasting chicken is marinated in a zesty blend of garlic, paprika, and red wine vinegar, ensuring every bite is packed with bold, aromatic flavor. Seared in a hot skillet to lock in juices and develop a crispy skin, the chicken is then roasted atop a savory bed of onions and plum tomatoes. The result is tender, juicy meat with a rich, flavorful sauce that is perfect for soaking up with crusty bread. Ideal for family dinners or casual gatherings, this recipe requires minimal ingredients but delivers maximum satisfaction. It&# 226;ÂÂs a hearty, protein-rich meal that feels both indulgent and home-style.Ingredients
Directions
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Rinse the chicken, remove any excess fat from around the vent, and pat dry thoroughly with paper towels.
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In a small bowl, mix together 3 cloves of finely chopped garlic, 1 teaspoon salt, 2 tablespoons paprika, and 1/4 cup red wine vinegar.
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Rub the garlic mixture all over the chicken and inside the cavity. Cover and let it sit on a platter for 1 hour to marinate.
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat a large cast-iron skillet over medium-high heat and add 1/3 cup Spanish olive oil.
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Shake the chicken gently to drain off excess vinegar marinade.
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Using kitchen tongs, place the chicken in the hot skillet and brown on all sides for 10 to 15 minutes, turning carefully to ensure even browning.
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While the chicken browns, prepare the vegetable base: in a large oven-safe casserole or the same skillet if it fits in the oven, combine 4 chopped plum tomatoes, 2 finely chopped medium onions, 3 tablespoons unsalted butter, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
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Add 1/2 cup water to the vegetable mixture and stir.
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Place the browned chicken on top of the vegetables and liquid in the casserole dish.
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Roast in the preheated oven for 20 minutes per pound (approximately 1 hour to 1 hour 10 minutes), or until the thigh meat is cooked through with no trace of pink remaining and juices run clear.
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Transfer the chicken to a warm serving platter and cover loosely with aluminum foil to rest for 10 minutes.
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Tilt the casserole dish to one side and spoon off any excess fat from the top of the vegetable sauce.
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Carve the chicken into serving pieces and arrange on the platter.
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Serve the chicken with the roasted vegetables from the pan, sprinkled with 2 tablespoons of finely chopped fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh plum tomatoes are out of season, you can substitute with one 14.5 oz can of whole peeled plum tomatoes, drained and chopped.
For a crispier skin, you can increase the oven temperature to 400 degrees F for the last 15 minutes of roasting, but watch closely to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth or water to maintain moisture.
Feel free to add other root vegetables like carrots or potatoes to the casserole base for a complete one-pan meal.
