Boriqua, Morena, Domicano, Colombiano!
If anyone knows me, they know I love to go to restaurants and try to duplicate the dish I ate at home, in my own kitchen. I’m a huge fan of spanish food, whether it be from Mexico, Puerto Rico, Cuba, or the Dominican Republic. I’ve always wanted to try and make my favorite delicatessen, spanish chicken. It’s something about the tomatoe based sauce, the peppers, the bitterness of the olives, and the way the chicken just falls off the bones that makes me love this dish. I found an excellent recipe for a simple way to make spanish style chicken on All in the Valley that is sure to make you feel as though you are in the Dominican Republic, eating in your grandmothers kitchen. Enjoy and let us know if this dish came out just as your taste buds imagined.
- 1 whole chicken (3½ to 4 pounds), cut into 10 pieces ( I used thighs)
- Coarse salt
- ½ 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
- ⅓ cup sherry vinegar
- 2 cups chicken broth
- 6 jarred marinated piquillo peppers, cut into strips (about ⅔ cup)
- ½ cup green olives
- 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
- 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.