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Spanish Chicken Recipe
|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|
|Dried hot red chile||1 Small|
|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)|
|Chopped parsley||1 Tablespoon|
Calories 158 Calories from Fat 69
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 104.4 mg4.3%
Total Carbohydrates 8 g2.7%
Dietary Fiber 1.8 g7.2%
Sugars 2.5 g
Protein 15 g30.5%
Vitamin A 5.5% Vitamin C 12.8%
Calcium 3.6% Iron 5.1%
*Based on a 2000 Calorie diet
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.