Baked Chicken with Spanish Olives

Baked Chicken with Spanish Olives
Baked Chicken with Spanish Olives

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Prep time

15m

Total time

1h 5m

Yields

6

Servings

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La Cocina Goya

This recipe is inspired by the flavors of Spain and combines two favorites, chicken and olives. Prepare this fantastic Baked Chicken with Spanish Olives and you've got a winning recipe to enjoy at a family dinner party, or to amaze your guests. It's made with chicken thighs marinated in a mixture of white wine and GOYA® Tomato Sauce, onion, minced garlic, bay leaves, sprigs of thyme, and of course, GOYA® Manzanilla Olives Stuffed with Minced Pimientos. ¡Buen Provecho!

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  • Ingredients
  • Directions

Ingredients

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3 lbs.

bone-in skin-on chicken thighs

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

¼ cup

GOYA® Extra Virgin Olive Oil, divided

1

medium onion, diced

4

sprigs fresh thyme

1 tbsp.

GOYA® Minced Garlic

1 cup

GOYA® White Cooking Wine

1 packet

GOYA® Chicken Flavored Bouillon

1 can (8 oz.)

GOYA® Tomato Sauce

2

GOYA® Bay Leaves

1 jar (9.5 oz.)

GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained

1 jar (4 oz.)

GOYA® Fancy Pimientos, drained and sliced

¼ cup

finely chopped fresh parsley

Directions

Kitchen View

Step 1

Preheat oven to 350°F. Pat chicken thighs dry with paper towel and season with Adobo seasoning.

Step 2

In large high-sided Dutch oven or ovenproof saucepan set over medium heat, add 1 tbsp. oil. In batches to avoid crowding, add chicken, skin-side down, and sear for 5 to 8 minutes or until fat renders and skin starts to brown. Flip thighs and cook for 3 to 4 minutes or until browned. Transfer chicken to plate; discard grease.

Step 3

In the same Dutch oven set over medium heat, add remaining oil, onion, thyme and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion starts to soften. Stir in wine, bouillon, tomato sauce and bay leaves; bring to a boil. Remove from heat and stir in stuffed olives and pimientos. Transfer seared chicken and juices to Dutch oven.

Step 4

Cover and bake for 30 to 35 minutes or until chicken is cooked through and sauce has thickened.

Step 5

Remove bay leaves and thyme sprigs before serving. Garnish with parsley.

 

Note: Substitute white cooking wine with 1 cup water if preferred. Serve with crusty bread, rice or roasted potatoes.

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Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Over 60

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