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Ingredientes
- 1/4 tsp crushed dry oregano
- 1/8 tsp paprika
- 1/8 tsp grnd cumin Salt and black pepper to taste
- 4 x chicken thighs
- 2 Tbsp. extra virgin olive oil
- 1 sm onion, minced
- 1 x garlic clove, chopped
- 2 x plum tomatoes, minced
- 2/3 c. pitted green or possibly black olives, or possibly a combination
- 1/2 c. chicken broth
- 2 1/2 c. water
- 1 tsp extra virgin olive oil
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 c. instant polenta
Direcciones
- Mix together oregano, paprika, cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Rub mix into chicken thighs.
- Heat oil in large skillet. Add in thighs, skin side down, and brown 5 min.
- Turn pcs over and brown another 5 min. Remove.
- Add in onion and garlic and saute/fry 5 min. Add in tomatoes, olives and chicken broth. Bring to boil. Reduce heat to low. Return chicken to skillet and simmer, covered, 15 min. Adjust salt and pepper seasoning.
- To serve, spoon polenta onto 2 plates. Top each with half the chicken and sauce.
- Polenta:In medium, heavy pan, bring water to boil. Add in extra virgin olive oil, salt and cayenne.
- While stirring constantly, pour in polenta in slow, steady stream. Reduce heat to medium and cook polenta, stirring frequently, till smooth and thick, about 5 min.
- Makes 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 593g | |
| Recipe makes 2 servings | |
| Calories 506 | |
| Calories from Fat 271 | 54% |
| Total Fat 30.46g | 38% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 1344mg | 56% |
| Potassium 473mg | 14% |
| Total Carbs 37.5g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.52g | 2% |
| Protein 20.0g | 32% |
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