1whole chickencut into 10 pieces (or just use breast meat if desired)
1/4tspsalt
1/2tsppaprika
1Tbspolive oil
5clovesgarlicminced
1 1/2Tbsptomato paste
1/3cupsherry vinegar
2cupsGF chicken broth
6roasted red bell peppers from jarcut into strips - about 2/3 cup
1/2cuppimento stuffed green olivessliced
2TbspItalian parsleychopped
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)