Spanish Chicken

Wonderful flavors blend together to create a sauce that is rich and savory with a bit of heat.

Once chicken is seared on all sides (but not cooked throughout), stir in garlic and tomato paste, using a wooden spoon to scrape up any bits stuck to the bottom of the pan. Stir in vinegar and stir vigorously until sauce is reduced to a thick glaze. Add broth, peppers, olives and chicken and continue cooking in oven for 20 minutes at 400°F, or until chicken is thoroughly cooked.

Spanish Chicken

Marla Hingley

Wonderful flavors blend together to create a smooth sauce that is rich and savory with a bit of heat.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 4

Ingredients

  

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• 1 whole chicken cut into 10 pieces (or just use breast meat if desired)
• 1/4 tsp salt
• 1/2 tsp paprika
• 1 Tbsp olive oil
• 5 cloves garlic minced
• 1 1/2 Tbsp tomato paste
• 1/3 cup sherry vinegar
• 2 cups GF chicken broth
• 6 roasted red bell peppers from jar cut into strips - about 2/3 cup
• 1/2 cup pimento stuffed green olives sliced
• 2 Tbsp Italian parsley chopped

Instructions

 

• Season chicken with salt and paprika. Heat oil in an oven proof skillet and sear chicken on all sides over med-high heat (only do a few pieces at a time, to many in the pan at one time will release too much moisture and you'll end up steaming instead of searing). Add more oil if needed. Transfer browned chicken to a plate.
• Stir in garlic and tomato paste, using a wooden spoon to scrape up any bits stuck to the bottom of the pan. Stir in vinegar and stir vigorously until sauce is reduced to a thick glaze. Add broth, peppers, olives and chicken and continue cooking in oven for 20 minutes at 400°F, or until chicken is thoroughly cooked.
• Garnish with parsley and serve.

Notes

Instead of using the red bell peppers, try red jalapenos peppers from a jar for a spicier kick (these are not as hot as fresh ones)

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