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Author Notes: This recipe was initially introduced to me by my sister who had come across it in a local newspaper article. Her family absolutely loved it. The original recipe came from "Basque in the Flavor," Sept. 2009 by Tara McElhose-Eiguren and Charles Smothermon. I adapted it a bit and loved the results. Hope you will too. —Ellie36
- 2 medium yellow onions, thinly sliced
- 5 large garlic cloves, thinly sliced
- 8 bone-in chicken breasts, skinless
- salt, to taste
- cayenne pepper,to taste
- 3 tablespoons oil
- 1 tablespoon smoked paprika
- 5 tomatoes, chopped
- 1 1/2 cups low sodium chicken stock, preferably homemade
- 3 roasted peppers, cut in strips
- 8 green spanish olives cut in half, lengthwise
- 2 (6 inch) links fresh chorizo, cut in 1/2 inch slices, optional
- 1. Preheat oven to 425F.
- 2. Saute sliced onion on low heat for a few minutes...enough to start the caramelizing of the onions( not too long).Add the garlic and cook for 30 seconds more. Remove from skillet and spread evenly in the bottom of a large shallow roasting pan. If using chorizo, add it to the same skillet and cook until lightly brown...2-3 minutes. It doesn't necessarily need to be cooked all the way, just to catch some color. Set chorizo aside.
- Sprinkle chicken pieces on both sides with salt and cayenne pepper Place chicken on top of the caramelized onion and garlic. Drizzle with olive oil; sprinkle with paprika and "smear" it all over the chicken. Bake 20 minutes.
- Remove pan from oven and add tomatoes,(chorizo, if using) red peppers and broth.Bring the chicken pieces above the vegetables so they will brown better. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear.
- Remove from oven and stir in Spanish olives. Serve over rice, polenta or with some crusty bread.
- This recipe was entered in the contest for Your Best Red Pepper Recipe