This entry was posted on Sunday, January 4th, 2009 at 2:29 pm and is filed under Chicken. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
CHICKEN n OLIVES
Servings: 3
This week we’re featuring the winning recipe from our October Recipe Contest !!! This ez and delicious recipe was submitted by Beatriz O. from Fontana, California. We will be hosting another contest soon!
INGREDIENTS:
6 chicken legs w/ skin [can substitute thighs]
2 medium or 1 large golden potatoe
1 cup quality chicken broth or stock
1 [14.5oz] can diced tomatoes
1/4 cup manzanilla or spanish olives, drained
2 bay leaves
3 tbsp. cooking oil [vegetable or canola]
salt + pepper
DIRECTIONS:
1. Rinse and pat dry chicken,[make sure chicken is 100% dry or it will not fry correctly, then generously season top side with salt and pepper.
2. Peel and cut potatoes in wedges, set aside.
3. Fry Chicken:
- Heat oil in a large skillet over medium hight heat, once hot reduce heat to medium
- Add chicken season side down
- Season exposed side with salt and pepper
- Brown chicken on all side, about 1-2 minutes just to add crispy exterior and color.
4. Once all side of chicke have been browned add potoes, tomatoes, stock , bay leaves and olives. Cover and let simmer on low heat for 30minutes.
5. Serve over white rice and enjoy!
February 22nd, 2010 at 9:00 am
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