Andalusian-style Chicken with Tomatoes, Olives, and Saffron
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 4 chicken thighs and 4 chicken legs
- 4 Roma tomatoes, diced
- 1 cup green olives, pitted
- 4 garlic cloves, minced
- 1 Spanish onion, chopped
- 1/2 cup white wine
- 2 tbsp olive oil
- 1 tsp smoked paprika
- A pinch of saffron threads
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Season the chicken with salt, pepper, and smoked paprika.
- In a large pan, heat olive oil over medium heat and brown the chicken on both sides. Remove and set aside.
- In the same pan, sauté the onion and garlic until translucent.
- Add the diced tomatoes and cook until they break down into a sauce.
- Pour in the white wine and add the saffron threads. Let it simmer for a few minutes to reduce and allow the saffron to infuse.
- Return the chicken to the pan, add the olives, and cover with a lid. Let it simmer for 25-30 minutes or until the chicken is cooked through.
- Garnish with fresh parsley before serving.