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Gallery Spanish-Style Chicken Credit: Marcus Nilsson Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces Coarse salt 1/2 teaspoon sweet paprika 1 tablespoon extra-virgin olive oil, plus more as needed 6 cloves garlic, minced (about 2 tablespoons) 1 heaping tablespoon tomato paste 1/3 cup sherry vinegar 2 cups chicken broth 6 jarred marinated piquillo peppers, cut into strips (about 2/3 cup) 1/2 cup green olives 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
Gallery Spanish-Style Chicken Credit: Marcus Nilsson
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Gallery
Spanish-Style Chicken Credit: Marcus Nilsson
Spanish-Style Chicken
Credit: Marcus Nilsson
Spanish-Style Chicken
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces Coarse salt 1/2 teaspoon sweet paprika 1 tablespoon extra-virgin olive oil, plus more as needed 6 cloves garlic, minced (about 2 tablespoons) 1 heaping tablespoon tomato paste 1/3 cup sherry vinegar 2 cups chicken broth 6 jarred marinated piquillo peppers, cut into strips (about 2/3 cup) 1/2 cup green olives 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
Directions
Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.
Reviews
Add Rating & Review 80 Ratings 5 star values: 14 4 star values: 32 3 star values: 17 2 star values: 11 1 star values: 6
Reviews
Add Rating & Review 80 Ratings 5 star values: 14 4 star values: 32 3 star values: 17 2 star values: 11 1 star values: 6
Add Rating & Review
80 Ratings 5 star values: 14 4 star values: 32 3 star values: 17 2 star values: 11 1 star values: 6
80 Ratings 5 star values: 14 4 star values: 32 3 star values: 17 2 star values: 11 1 star values: 6
80 Ratings 5 star values: 14 4 star values: 32 3 star values: 17 2 star values: 11 1 star values: 6
5 star values: 14 4 star values: 32 3 star values: 17 2 star values: 11 1 star values: 6
All Reviews for Spanish-Style Chicken
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spanish-Style Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
