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Ingredientes
- 1 lrg Roaster chicken - (abt 3 1/2 lbs) Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Flour for dusting
- 6 Tbsp. Extra virgin olive oil
- 2 lrg Spanish onions sliced 1/2" rounds
- 10 x Garlic cloves peeled
- 1 Tbsp. Warm chili flakes
- 2 Tbsp. Sweet paprika Peel of 1/2 lemon pith and all, cut into paper-thin slices
- 1 c. Ocoroso sherry
- 3 c. Chicken stock
- 1 c. Manzanilla olives
- 2 Tbsp. Fresh oregano leaves
Direcciones
- Cut chicken into 10 pcs. Season with salt and pepper and dredge in flour. Heat extra virgin olive oil in a large skillet over medium-high heat. Place 5 pcs of chicken in skillet, skin-side down. Cook till dark golden all over and remove to platter. Repeat with remaining pcs of chicken. Add in to the pan, the onions, garlic, chili flakes, paprika and lemon peel and cook till soft and golden, about 10 to 12 min. Scrape bottom of pan with a wooden spoon to loosen brown bits on bottom of pan. Add in sherry, chicken stock, olives and chicken pcs and bring to a boil. Lower heat to simmer, cover and cook 40 min. Remove lid, turn up heat, reduce remaining liquid to 2 c., add in oregano leaves and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 186 | 63% |
| Total Fat 21.05g | 26% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 306mg | 13% |
| Potassium 323mg | 9% |
| Total Carbs 22.54g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.08g | 2% |
| Protein 4.94g | 8% |
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