Spanish Chicken

Name: Spanish Chicken
Yield: 6 servings
Ingredients: 1 tbsp (15 mL) olive oil; 12 chicken thighs skin removed; Salt and pepper to taste; 1 red bell pepper seeded and cut into thin strips; green bell pepper seeded and cut into thin strips; 1 onion chopped; 4 large fresh plum tomatoes coarsely chopped; 4 garlic cloves minced; 1 cup (250 mL) 35 % cream; 1/2 cup (125 mL) chicken stock; 2 tsp (10 mL) paprika; 1/2 tsp (2 mL) saffron threads crumbled; 1/4 tsp (1 mL) hot chili Flakes; 1 bay leaf; 1/3 cup (80 mL) pimento stuffed green olives

This is the Spanish Chicken recipe.

Prep: 15 min - 20 min
Cooking: 30 min - 40 min

Yields 6 servings

Ingredients

1 tbsp (15 mL) olive oil
12 chicken thighs skin removed
Salt and pepper to taste
1 red bell pepper seeded and cut into thin strips
green bell pepper seeded and cut into thin strips
1 onion chopped
4 large fresh plum tomatoes coarsely chopped
4 garlic cloves minced
1 cup (250 mL) 35 % cream
1/2 cup (125 mL) chicken stock
2 tsp (10 mL) paprika
1/2 tsp (2 mL) saffron threads crumbled
1/4 tsp (1 mL) hot chili Flakes
1 bay leaf
1/3 cup (80 mL) pimento stuffed green olives

READY FOR REWARDS?

Preparation

Heat oil in large skillet over medium heat. Sprinkle chicken with salt and pepper; cook chicken until golden all over (chicken should not be cooked through).

Add peppers, onion, tomatoes and garlic to pan; cook 5 min. Stir in cream, chicken stock, paprika, saffron, chili flakes and bay leaf; boil until slightly thickened, about 5 min.

Add chicken and olives to skillet; simmer uncovered about 20 min until chicken is cooked through. Remove chicken to a platter; cover loosely with foil. Boil sauce, stirring occasionally, about 10 min until thickened slightly. Return chicken to saucepan and heat through.