1/2 c Manzanilla/Spanish olives w/pimento, sliced into rounds
1T red wine vinegar
2 tsp. honey
2 tsp. hot Smoked Spanish Paprika
2 tsp. salt
1 tsp. pepper
2 tsp. aleppo chile flakes
2 tsp. dried thyme
3 lbs. boneless, skinless chicken thighs
1/4 c flat leaf parsley leaves, rough chopped
Instructions
In blender or food processor, combine 2T olive oil,
chopped onion red wine vinegar, honey, chopped
tomatoes, garlic cloves, paprika, and aleppo chile
flakes. Puree to smooth consistency.
Pour Sauce into an oven-proof braising pan or dutch
oven and heat over medium heat, stirring regularly
until sauce comes to low boil. Cover pot and simmer
over low heat for 10 minutes.
While sauce cooks, season chicken thighs with 2
tsp. salt, 1 tsp. dried thyme and 1 tsp. pepper.
Heat 1T olive oil in large non-stick skillet over
medium-high heat. Add chicken thighs to skillet
and brown on both sides (about 4 minutes per
side). Remove skillet from heat.
After sauce has cooked, covered for 10 minutes,
remove lid and stir in 1 tsp. thyme, beans and
both types of olives. Using tongs, transfer
chicken thighs to sauce, nestling into sauce so
that they are evenly distributed and covered.
Place chicken/sauce in oven heated to 350F and
cook, covered, for 25 minutes. Add additional
salt and pepper to taste if desired and garnish
with parsley before serving.
Serving
Suggestions
Serve chicken with sauce over roasted/mashed potatoes, polenta or rice.
Originally Submitted
10/15/2015
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