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Add a photoI got this from The Essential Mediterranean Cookbook. It was super simple and full of great flavors.
Raciónes: 6
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Ingredientes
- 2 lbs or so chicken thighs (I used boneless and skinless and then trimmed away excess fat)
- 1 T paprika (I used Hungarian)
- 2 T olive oil
- 8 peeled garlic cloves
- 1/4 c brandy
- 1/2 c chicken stock
- 2 T fresh parsley, chopped
- Salt
- Pepper
Direcciones
- Combine the paprika, salt, and pepper in a bowl. Toss in the chicken making sure to coat all the sides. Set aside.
- In a large skillet, heat half of the olive oil.
- Toss in the garlic and cook until fragrant and tender. Make sure to keep an eye on it so it doesn't burn. Remove the garlic.
- Add in the rest of the olive oil and cook the chicken in batches until browned. About 2 or 3 minutes a side should be fine. Set the chicken aside.
- Once all the chicken has been browned, return it all to the pan and add the brandy. Boil for 30 seconds to cook off the alcohol.
- Add the chicken stock, cover the skillet and turn the heat to low.
- Simmer for about 10 minutes until the chicken is nearly cooked through.
- Crush the garlic into a paste with the parsley and stir into the skillet.
- Continue cooking another 10 minutes until the chicken is cooked through and tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 6 servings | |
| Calories 42 | |
| Calories from Fat 14 | 33% |
| Total Fat 1.59g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 40mg | 1% |
| Total Carbs 1.45g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.07g | 0% |
| Protein 0.48g | 1% |
