Spanish Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large dried ancho chile, stemmed and seeded
• 1 cup chicken stock
• 1/4 cup olive oil
• 2 onions, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, chopped
• 2 bay leaves
• 28 ounces tomatoes, diced fire roasted (or other variety)
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• salt & freshly ground black pepper
• 8 pieces chicken, breasts cut in half (if used)
• 1/2 cup fresh parsley, chopped

Recipe

• 1 in a small, covered, saucepan, heat chicken stock and ancho chile to a boil; reduce heat and simmer until softened, about 10 minutes.
• 2 meanwhile, in a large saucepan, heat 2 tablespoons olive oil, over medium heat and cook onions, celery, garlic, and bay leaves until softened, about 8 minutes.
• 3 stir in tomatoes, ancho chile with liquid, coriander, cumin, cinnamon, cloves, and season with salt and pepper to taste.
• 4 process sauce with an immersion blender, or in a food processor or blender, until smooth.
• 5 meanwhile, in a large skillet heat 2 tablespoons olive oil over medium high heat.
• 6 season chicken with salt and pepper to taste.
• 7 place chicken, skin side down, and cook until browned, about 10 minutes.
• 8 turn chicken over and pour sauce over top; continue cooking until chicken is done, 15 to 30 minutes (depending on type of chicken parts).
• 9 garnish with chopped parsley and serve over rice.