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
Ingredients
- 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
Hi………..what would I serve the spanish chicken recipe with. Thanks loads. Joyce
I would serve it with rice and a steamed veggie like green beans or broccoli. You don’t want any rice or veggie with a lot of spice of flavor, since the chicken should be the star of the show (and it has a ton of flavor to go around!).