Spanish Chicken Recipe

Name: Spanish Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large dried ancho chile, stemmed and seeded; 1 cup chicken stock; 1/4 cup olive oil; 2 onions, chopped; 2 celery ribs, chopped; 3 garlic cloves, chopped; 2 bay leaves; 28 ounces tomatoes, diced fire roasted (or other variety); 1 1/2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; salt & freshly ground black pepper; 8 pieces chicken, breasts cut in half (if used); 1/2 cup fresh parsley, chopped

Servings: persons

1 large dried ancho chile, stemmed and seeded
1 cup chicken stock
1/4 cup olive oil
2 onions, chopped
2 celery ribs, chopped
3 garlic cloves, chopped
2 bay leaves
28 ounces tomatoes, diced fire roasted (or other variety)
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
salt & freshly ground black pepper
8 pieces chicken, breasts cut in half (if used)
1/2 cup fresh parsley, chopped

1
In a small, covered, saucepan, heat chicken stock and ancho chile to a boil; reduce heat and simmer until softened, about 10 minutes.
2
Meanwhile, in a large saucepan, heat 2 tablespoons olive oil, over medium heat and cook onions, celery, garlic, and bay leaves until softened, about 8 minutes.
3
Stir in tomatoes, ancho chile with liquid, coriander, cumin, cinnamon, cloves, and season with salt and pepper to taste.
4
Process sauce with an immersion blender, or in a food processor or blender, until smooth.
5
Meanwhile, in a large skillet heat 2 tablespoons olive oil over medium high heat.
6
Season chicken with salt and pepper to taste.
7
Place chicken, skin side down, and cook until browned, about 10 minutes.
8
Turn chicken over and pour sauce over top; continue cooking until chicken is done, 15 to 30 minutes (depending on type of chicken parts).
9
Garnish with chopped parsley and serve over rice.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large dried ancho chile, stemmed and seeded, 1 cup chicken stock, 1/4 cup olive oil, 2 onions, chopped, and more.

Yes, Spanish Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chicken

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