Spanish Chicken Recipe
Summary
Preparation Time5 MinCooking Time7 Hr 10 Min
Ready In7 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings8
Ingredients
| Onion | 1 Small, finely chopped | |
| Garlic | 3 Clove (5gm), pressed | |
| White onions package | 1 , frozen | |
| 1/2 teaspoon each ground coriander and dry thyme | ||
| Bay leaf | 1 | |
| 1 small dried hot red chile | ||
| Juniper berries | 6 | |
| 1 cinnamon stick (about 2 inches long) | ||
| 8 skinless, boneless chicken thighs (about 1 1/2 lbs. total) | ||
| Tomato Paste | 1 Tablespoon | |
| 1/4 cup each dry sherry and red wine vinegar | ||
| Salt | To Taste | |
| Chopped parsley | ||
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.
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.
Chef
