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    Spanish Olive Chicken


    Source of Recipe


    Marsha

    List of Ingredients




    1 broiler-fryer chicken, in pieces
    3 tablespoons olive oil
    1 teaspoon salt
    1 teaspoon cinnamon
    1/4 teaspoon pepper
    3 large tomatoes, each cut in 6 wedges
    1/2 cup sliced black olives
    1/2 cup white wine
    3 tablespoons tomato paste

    Recipe



    In large heavy pan, heat olive oil over medium-high heat. Add chicken and brown on all sides, about 10 minutes. Drain off oil. Combine salt, cinnamon and pepper; sprinkle on all sides of chicken. Add tomatoes and olives; pour wine over all. Cover and simmer on low about 40 minutes or until chicken is tender.

    Remove chicken to warm serving bowl. Add tomato paste to pan; bring to a boil over high heat and cook, uncovered, about 1 minute more. Pour sauce over chicken, garnish with chopped parsley and serve with saffron rice. Serves 4.

    Approximate nutritional information, per serving: 465 calories, 29.8 g total fat, 6.5 g saturated fat, 860 mg sodium, 110 mg cholesterol, 36.4 g protein, 13.7 g carbohydrate.

 

 

 

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