Spanish Chicken Thighs
This terrific recipe for Spanish Chicken Thighs was submitted by Joaquina Zacharias of Wyomissing, Pennsylvania.
4 tablespoons olive oil - divided use
2 medium onions, sliced
2 garlic cloves, minced
1 (12-ounce) jar roasted red peppers, drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 broiler-fryer chicken thighs, skinned
1/2 cup pimento-stuffed green olives, halved
1/2 cup raisins
3/4 cup dry white wine
- In large nonstick skillet, place 2 tablespoons of the olive oil and heat to medium temperature. Add onions and garlic and sauté about 3 minutes. Place mixture in blender container with red peppers, salt and pepper; blend until puréed.
- In same skillet, place remaining 2 tablespoons oil. Add chicken and cook, turning, about 10 minutes or until brown.
- Pour red pepper purée over chicken; add wine, olives and raisins. Lower heat to low temperature; cover and simmer about 45 minutes or until fork can be inserted in chicken with ease.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.