Spanish-Style Stewed Chicken with Tomatoes and Olives
- Total Time
Replace the sherry in this recipe with 1 1/2 teaspoons red-wine vinegar.
uncooked boneless skinless chicken thigh(s)1 pound(s), 4 (1/4-pound)
uncooked onion(s)1 small, chopped
garlic clove(s)2 clove(s), medium, minced
canned tomatoes14 oz, no-salt-added variety
olive(s)20 medium, pimiento-stuffed variety
sherry (dry or sweet)1 Tbsp, or vermouth
paprika½ tsp, sweet variety
- Spray a large nonstick skillet with olive oil nonstick spray and place over medium-high heat. Add the chicken, skin-side down, and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate and drain off all the fat remaining in the skillet. When the chicken is cool enough to handle, remove and discard the skin.
- Return the skillet to the heat and add the onion and garlic; cook, stirring, until the onion is tender, about 3 minutes. Stir in the tomatoes, olives, sherry or vermouth, and paprika; bring to a boil. Add the chicken, along with any juices that have collected on the plate, and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes. Yields 1 thigh with 1/2 cup sauce per serving.