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Spanish Chicken

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Ingredients
  Onion 1 Small, finely chopped
  Garlic 3 Clove (15 gm), minced / pressed
  Frozen small white onions 10 Ounce (1 Package)
  Ground coriander 1⁄2 Teaspoon
  Dry thyme 1⁄2 Teaspoon
  Bay leaf 1
  Dried hot red chile 1 Small
  Juniper berries 6
  Cinnamon stick 2 Inch
  Boneless skinless chicken thighs 1 1⁄2 Pound (About 8 In Number)
  Tomato paste 1 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salt To Taste
  Chopped parsley 1 Tablespoon
Directions

In a 3-quart or larger electric slow cooker, combine chopped onion, garlic, frozen onions, coriander, thyme, bay leaf, chile, juniper berries, and cinnamon stick.
Rinse chicken, pat dry, and arrange on top of onion mixture.
In a small bowl, mix tomato paste, sherry, and vinegar; pour over chicken.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Carefully lift chicken and small onions to a warm serving bowl; keep warm.
Strain cooking liquid into a small pan, discarding seasonings.
Bring liquid to a boil over high heat; then boil, stirring often, until reduced to 1/2 cup (8 to 10 minutes).
Season sauce to taste with salt, then pour over chicken.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
430 Minutes
Ready In: 
435 Minutes
Servings: 
8

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