MSGID: 1:229/452 4A4007BA
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Isidore's Spanish Chicken
 Categories: Vegetables, Poultry, Chilies, Pork
      Yield: 8 Servings
 
      2 md Yellow onions; thin sliced
      5 lg Garlic cloves; thin sliced
      8    Bone-in chicken breasts;
           - skinned
           Salt & cayenne pepper
      3 tb Oil
      1 tb Smoked paprika
      5 lg Tomatoes, chopped
  1 1/2 c  Chicken stock; pref
           - homemade
      3    Roasted peppers; in strips
      8    Green Spanish olives; halved
           Lengthwise
      2    (6") links fresh Spanish
           - chorizo; in 1/2" slices
 
  Set oven @ 425ºF/218ºC.
  
  Saute sliced onion on low heat for a few minutes ...
  enough to start the caramelizing of the onions (not too
  long). Add the garlic and cook for 30 seconds more.
  Remove from skillet and spread evenly in the bottom of a
  large shallow roasting pan. Add chorizo to the same
  skillet and cook until lightly brown...2-3 minutes. It
  doesn't necessarily need to be cooked all the way, just
  to catch some color. Set chorizo aside.
  
  Sprinkle chicken pieces on both sides with salt and
  cayenne pepper Place chicken on top of the caramelized
  onion and garlic. Drizzle with olive oil; sprinkle with
  paprika and "smear" it all over the chicken. Bake 20
  minutes.
  
  Remove pan from oven and add tomatoes, chorizo, red
  peppers and broth. Bring the chicken pieces above the
  vegetables so they will brown better. Continue baking 35
  to 40 minutes, basting chicken occasionally, until
  chicken juices run clear.
  
  Remove from oven and stir in Spanish olives. Serve over
  rice, polenta or with some crusty bread
  
  RECIPE FROM: https://food52.com
  
  Uncle Dirty Dave's Archives
 
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... A new country song: If I'd Shot You Sooner, I'd Be Out of Jail by Now.

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