Spanish Style Chicken
Ready In: 1 hr
Serves: 6
Ingredients
- 3 lbs chicken
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne
- 2 tablespoons olive oil
- 1 (28 ounce) can whole tomatoes, undrained and cut up
- 4 cups potatoes, cut into 1/2 inch pieces (about 4)
- 1 medium onion, sliced
- 1⁄2 cup ripe olives, pitted
- 1⁄2 cup dry red wine or 1⁄2 cup chicken broth
- 2 tablespoons capers, drained (optional)
- 1 teaspoon dry basil, crushed
- 1⁄2 teaspoon dried oregano, crushed
- 2 garlic cloves, minced
- 1 tablespoon cold water
- 2 teaspoons cornstarch
Directions
- In a large plastic bag combine flour, salt and cayenne pepper. Add chicken, a few pieces at a time, shaking to coat.
- In a large Dutch oven cook chicken in hot oil over medium high heat about 10 minutes or until lightly browned, turning to brown evenly.
- Add undrained tomatoes, potatoes, onion, olives, wine, capers, herbs and garlic. Bring to a boil; reduce heat.
- Simmer, covered, for 35-40 minutes until chicken is no longer pink.
- Transfer chicken to a serving dish. Cover and keep warm.
- In a small bowl combine the water and cornstarch; stir into tomato mixture.
- Cook and stir until thickened and bubbly. Cook and stir for 2 minutes longer. Pour tomato mixture over the chicken to serve.
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