You Were Always There by Danielle Kartes

Author:Danielle Kartes
Language: eng
Format: epub
Publisher: Sourcebooks
Published: 2022-03-23T00:00:00+00:00

Spanish-Style Braised Chicken

Prep time: 10 minutes • BRAISING time: 2½–3 hours • Yield: 4 generous servings

2 to 3 tablespoons olive oil

1 Spanish yellow onion, sliced

1 (6-ounce) can tomato paste

2 cloves fresh garlic, crushed

1 tablespoon ground coriander

1 tablespoon ground paprika

1 tablespoon ground turmeric

1 tablespoon onion powder

1 whole chicken, quartered

2 cups pitted green olives of your choice

Salt and pepper to taste

4 cups unsalted chicken stock or water

Preheat the oven to 325°F. Coat the bottom of an enamel-covered Dutch oven or ovenproof stewing pot with lid with the olive oil. Lay in the onion slices. Add the tomato paste, garlic, and spices, then sauté over medium heat 2 to 3 minutes. Place the chicken in the pot, breast side down, and add the olives. Season with salt and pepper. Add the stock or water to the side of the pan; this will ensure you don’t rinse the salt and pepper from the meat. Place in the oven to braise for 2½ to 3 hours. Remove the lid, and increase the heat to 425°F for the last 25 minutes. Serve over jasmine rice or with warm bread for sopping up the rich broth.

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