Spanish Chicken Casserole
"This "casserole" is simple, rustic food, and it is great. Easy to make and you will get rave reviews. Yet another adaptation from Parragon press."
- Ready In:
- 1hr 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄4 cup flour
- salt, to taste
- pepper, to taste
- 1 tablespoon paprika
- 1 (2 1/2-3 lb) roasting chickens, quartered (about 2.5-3 lbs.)
- 3 tablespoons olive oil
- 2 onions, chopped
- 3 garlic cloves, crushed
- 15 ounces diced tomatoes
- 1 green bell pepper
- 2 (8 ounce) jars pimientos
- 2⁄3 cup red wine (recommend Rioja)
- 1 1⁄2 cups chicken stock
- 3 potatoes, peeled and quartered
- 12 olives, pitted (black or green)
- 1 bay leaf
directions
- Combine the flour, salt, pepper, and paprika in a large, resealable plastic bag.
- Wash and pat dry the chicken, then place in bag and shake to coat in flour.
- Heat the oil in a large pan. Add the chicken and cook over medium-high heat for about 8 minutes turning once. Remove from the pan and set aside.
- Add the onion and garlic and cook until lightly browned. Add the tomatoes and bell pepper and cook an additional 3-5 minutes.
- Place the chicken and vegetables in a large casserole dish. Add the wine, stock, potatoes, olives, and bay leaf. Cover and bake at 375 for one hour or until chicken is tender.
- Remove from oven, check seasoning, and stir in the jarred pimientos. If desired, hot sauce, sherry vinegar, and additional paprika may be added before serving.
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Reviews
-
Simple to make and it made for an interesting meal that we loved! I loved the combination of the tomatoes, wine and olives along with the other ingredients. I used a 3 lb. chicken and it fed 3 of us. This was an excellent dish that makes you feel like you had something better than the same ole same ole! Will make again!
