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Spanish-Style Chicken Casserole

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    Source: www.allfavoriterecipe.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, C, P
    MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. 750 g chicken thighs

    3. 750 g chicken drumsticks

    4. 3 tbsp. olive oil

    5. 1 large onion, chopped

    6. 2 cloves garlic, crushed

    7. 3 tsp. sweet paprika

    8. 1 large red bell pepper, sliced

    9. 200 ml dry sherry

    10. 1 can (415 g) diced tomatoes

    11. 2 tbsp. tomato paste

    12. 3/4 cup green olives, pitted, halved

    13. (

    Instructions Jump to Ingredients ↑

    1. Cooking Procedures :

    2. Preheat oven to 350°F (180°C). Prepare 4 L casserole dish; set aside.

    3. Heat 2 tbsp. oil in a large frying pan over medium heat. Fry chicken, in batches; cook for 4 minutes or until browned. Transfer to prepared casserole dish; set aside.

    4. In the same pan, heat the remaining oil. Add onion, garlic, 2 tsp. paprika, and red bell pepper; cook for 4 to 6 minutes or until softened.

    5. Add dry sherry; cook for 2 minutes or until slightly reduced. Add tomatoes and tomato paste; stir, cook for 2 minutes. Add 1 cup water; stir to combine. Pour mixture over the chicken.

    6. Bake, covered, for 1 hour and 15 minutes, then uncovered for 15 minutes. Add the green olives; bake for another 10 minutes. Remove from the oven. Garnish with 1 tsp. paprika; serve with rice.

    7. Serves 4.

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