Spanish-Style Chicken

Name: Spanish-Style Chicken
Prep time: 30 min
Total time: 60 min
Ingredients: 1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces; Coarse salt; 0.5 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; 0.333 cup sherry vinegar; 2 cups chicken broth; 6 jarred marinated piquillo peppers, cut into strips (about ⅔ cup); 0.5 cup green olives; 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish

3.5

(80)

By

Martha Stewart Editors

Updated on April 6, 2018

Prep Time:

30 mins

Total Time:

1 hrs

Servings:

4

Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.

Ingredients

1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces
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

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.