Prep time: 30 min
Ready in: 1- 3 hours, 30 min
Serves: 4- 6
Ingredients:
CHICKEN:
1 T. flour
Salt, to taste
Pepper, to taste
3 1/2 lb. chicken thighs
2 T. olive oil
2 onions- thickly sliced
2 garlic cloves- lightly crushed
4 red bell peppers- seeds removed, thickly sliced
1 T. tomato paste
5 T. dry sherry
5 T. white wine
1 (14 oz.) can diced tomatoes
1/2 tsp. cayenne pepper
2 T. olive oil
2 onions- thickly sliced
2 garlic cloves- lightly crushed
4 red bell peppers- seeds removed, thickly sliced
1 T. tomato paste
5 T. dry sherry
5 T. white wine
1 (14 oz.) can diced tomatoes
1/2 tsp. cayenne pepper
1 1/2 tsp. paprika
1 1/2 tsp. sugar
2 T. parsley- finely chopped
1 1/2 tsp. sugar
2 T. parsley- finely chopped
RICE:
2 T. vegetable oil
1 onion- finely diced
6 whole cloves
1 cinnamon stick
1 c. rice
3 c. water
2 bay leaves
1 lemon- sliced
2 T. vegetable oil
1 onion- finely diced
6 whole cloves
1 cinnamon stick
1 c. rice
3 c. water
2 bay leaves
1 lemon- sliced
Directions:
- Preheat oven to 350
- Sprinkle flour onto a plate and season with salt and pepper
- Dredge chicken pieces in flour
- Heat 1 T. olive oil in a large frying pan over medium heat
- Sauté chicken until golden brown, 2- 3 min per side
- Remove from pan using a slotted spoon, and transfer to an ovenproof casserole dish
- Heat remaining olive oil in same pan
- Sauté onions, garlic and peppers until just softened, 4- 5 min
- Stir in tomato paste, and continue to sauté for 1- 2 min
- Pour in sherry and wine
- Bring mixture to a boil
- Stir in tomatoes, cayenne pepper, paprika and sugar and return to boil
- Season with salt and pepper, to taste
- Pour sauce over chicken
- Cover and bake until chicken is cooked through and no trace of pink remains, peppers are tender, and sauce has thickened slightly; 1- 3 hours (the longer this cooks, the tastier it gets)
- About 30 min before chicken is done heat vegetable oil in a large, lidded frying pan over medium heat
- Add onion and sauté until softened but not browned, 2- 3 min
- Add cloves and cinnamon and cook until fragrant, another 1- 2 min
- Add rice and stir well to coat in oil
- Pour in water and stir again
- Add bay leaves and 2 lemon slices
- Cover pan with lid and reduce heat until just simmering
- Cook rice until it is just tender, and all liquid has been absorbed, about 15- 20 min
- Remove cinnamon stick, lemon slices, and bay leaves before serving
- To serve, stir parsley into chicken and season again with more salt and pepper, to taste
- Serve with pilau rice, garnished with remaining lemon slices
*I found recipe here
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