Spanish Chicken Casserole
Description
Make this tasty casserole when you need to get away from the boring chicken recipes that you usually have on the menu. Add hot sauce, sherry vinegar, and/or additional paprika, if desired.
Ingredients
1⁄4 c. flour
salt, to taste
freshly ground black pepper, to taste
1 T. paprika
2 1/2 to 3 lb. roasting chickens, quartered
3 T. olive oil
2 onions, chopped
4 garlic cloves, minced
15 oz. diced tomatoes
1 green bell pepper, sliced
16 oz. pimientos
2⁄3 c. red wine
1 1⁄2 c. chicken stock/broth
3-4 potatoes, washed, peeled and quartered
12 olives, pitted (black or green or combination of both)
1 bay leaf
hot sauce, sherry vinegar, and additional paprika, if desired
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Combine flour, salt, pepper, and paprika in a large, resealable plastic bag.
Wash and pat the chicken dry with paper towels, then place in bag and shake to coat in flour mixture.
Preheat oven to 375 degrees.
Heat oil in a large skillet. Add chicken; cook over medium-high heat about 8 minutes, turning once. Remove from the pan; set aside.
Add onion and garlic; cook until lightly browned; add tomatoes and bell pepper; cook 3-5 minutes.
Place chicken and vegetables in a large casserole dish. Add wine, stock/broth, potatoes, olives, and bay leaf.
Cover; bake 1 hour or until chicken is tender.
Remove from oven, check seasoning, and stir in the jarred pimientos. Remove the bay leaf.
If desired, add hot sauce, sherry vinegar, and additional paprika before serving.