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Chicken, Spanish (M, KLP)
Source: Easy Everyday Cooking (card collection)
Serves: 4

1 3-pound chicken, cut up
1/2 teaspoon salt
1 tablespoon oil
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground saffron (optional)
1/4 teaspoon dried thyme
1-1/2 teaspoons crushed black peppercorns
4 canned tomatoes
20 pimiento-stuffed olives
1-1/4 cups dry white wine or chicken broth
1-1/4 cups chicken broth

Sprinkle chicken with salt. Heat oil in large skillet over medium heat. Add chicken. Cook, turning, until browned, about 10 minutes.

Add garlic, bay leaf, saffron, thyme, and peppercorns to skillet; mix well. Add undrained tomatoes, olives, wine, and broth (or 2-1/2 cups broth instead).

Reduce heat to low. Simmer chicken, uncovered, until tender and cooked through, about 40 minutes.

Discard bay leaf. Remove chicken mixture to a serving dish.

Poster's Notes:
I found this one today when I was looking for a different chicken recipe so I thought I might try it sometime next week...

Posted by Ellen Slaughter

Nutritional Info Per Serving: N/A