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Spanish Chicken With Vegetables And Olives

Global.Potpourri's picture
Ingredients
  Broiler fryer chicken 4 Pound
  Margarine/Butter 1⁄4 Cup (4 tbs), melted
  Tomatoes 3 , cut into wedges
  Green peppers 2 , cut into rings
  Onions 2 Medium, sliced
  Garlic 1 Clove (5 gm), chopped
  Fully cooked smoked ham 1⁄4 Pound, cut up
  Pitted ripe olives 8 , cut into halves
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Fasten neck skin of chicken to back with skewer.
Fold wings across back with tips touching.
Tie or skewer drumsticks to tail.
Brush with margarine.
Place chicken breast side up in Dutch oven.
Cook uncovered in 375° oven, brushing with margarine every 30 minutes, until thickest pieces of chicken are done, about 1 1/2 hours.
Add tomatoes, green peppers, onions, garlic, ham and olives.
Sprinkle chicken and vegetables with salt and pepper.
Cover and cook until green pepper is tender, about 20 minutes.
Place chicken on serving platter; arrange vegetables and ham around chicken.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken

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