If you love a meal that you can toss together quickly then pop in the oven and forget about for a few hours, this Dutch Oven Spanish Style Chicken is for you!
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How to Make Dutch Oven Spanish Style Chicken:
This meal is super easy. You pretty much put all the ingredients in a Dutch oven and bake on low heat for three hours. Then you remove the lid and turn the oven heat up, cooking for another hour. This slow cooking makes for a super tender chicken, the meat literally falls off the bone. You can serve as is for a lower carb option or over rice. Either way, you’re going to love it!
The Details:
What makes this chicken Spanish style? The use of tomato paste (or even sun dried tomatoes) and green olives is very traditional for Spanish/Mediterranean cooking. The combination of salty green olives, good quality broth, richly flavored spices, sweet carrots and savory chicken make this recipe top notch! It definitely qualifies as comfort food, healthy comfort food!
What I Love About It:
Everything! The flavor, how the meat is incredibly tender, how easy it is to put together, but what I love most of all is that it is great for dinner parties! You can prep this meal hours before your party, pop it in the oven, get ready to entertain and four hours later you make rice and serve when your guests arrive. The house will smell heavenly and you won’t be stressed!
If You Love this Dutch Oven Spanish Style Chicken You Should Try my Paella!
Don’t be intimidated! This Paella is easy to make, even for a beginner cook!
What you need: a Dutch oven, quality bone broth, and as always a good knife.
A one pot meal that can be served as is or over rice.
Course:
dinner, Main Course
Cuisine:
Spanish
Keyword:
dutch oven, spanish style chciken
Servings: 4 servings
-
2
tablespoons
extra virgin olive oil -
1
small yellow onion sliced -
2
cloves garlic, smashed -
4
cups
good quality chicken stock, I like Kettle and Fire -
1
-6 ounce can tomato paste -
1
tablespoon
paprika -
1
tablespoon
onion powder -
4
carrots, peeled and cut into 2″ pieces -
1
-6 oz jar pitted green olives (I like Castelvetrrano) -
1
whole chicken, quartered (your butcher will quarter it for you if you ask nicely) - Sea salt and freshly ground black pepper, to taste
- Rice (optional)
-
Preheat oven to 300 degrees and place oven rack in center position
-
Place oil in bottom of Dutch oven. Add sliced onions and crushed garlic
-
In a large bowl, whisk together two cups of broth, tomato paste, paprika and onion powder, 1 teaspoon sea salt, and two teaspoons freshly ground black pepper. Pour into pan with onions, add remaining broth.
-
Place carrots and olives into Dutch oven
-
Generously season each chicken piece with salt and pepper, add to pan.
-
Place lid on Dutch oven and bake for 3 hours. Remove lid, turn oven heat up to 350 and cook for one more hour.
-
Remove from oven, serve as is or over rice.
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