Spanish Chicken

Recipe by threeovens
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small, covered, saucepan, heat chicken stock and ancho chile to a boil; reduce heat and simmer until softened, about 10 minutes.
  • Meanwhile, in a large saucepan, heat 2 tablespoons olive oil, over medium heat and cook onions, celery, garlic, and bay leaves until softened, about 8 minutes.
  • Stir in tomatoes, ancho chile with liquid, coriander, cumin, cinnamon, cloves, and season with salt and pepper to taste.
  • Process sauce with an immersion blender, or in a food processor or blender, until smooth.
  • Meanwhile, in a large skillet heat 2 tablespoons olive oil over medium high heat.
  • Season chicken with salt and pepper to taste.
  • Place chicken, skin side down, and cook until browned, about 10 minutes.
  • Turn chicken over and pour sauce over top; continue cooking until chicken is done, 15 to 30 minutes (depending on type of chicken parts).
  • Garnish with chopped parsley and serve over rice.
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