Chicken Zarzuela

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Zarzuela Ground almonds thicken this Spanish zarzuela sauce, traditionally used with seafood. If you like potatoes, boil up a few, cut into chunks and add to the casserole before heating through.1 user reviews.
Chicken Zarzuela

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 356356 cal
pro 35 g35g pro
total fat 17 g17g total fat
sat. fat 3 g3g sat. fat
carb 16 g16g carb
fibre 4 g4g fibre
chol 138 mg138mg chol
sodium 1 mg1mg sodium
% RDI: -
calcium 99 calcium
iron 2626 iron
vit A 1717 vit A
vit C 3535 vit C
folate 1515 folate

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Ground almonds thicken this Spanish zarzuela sauce, traditionally used with seafood. If you like potatoes, boil up a few, cut into chunks and add to the casserole before heating through.

Ingredients

  • 16 skinless chicken thighs , (about 4 lb/2 kg)16 skinless chicken thighs, (about 4 lb/2 kg)
  • 1 tsp salt 1 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 1 tbsp vegetable oil 1 tbsp vegetable oil
  • 1/2 cup dry white wine , (or chicken stock plus 2 tbsp/25 mL white_wine_vinegar)1/2 cup dry white wine, (or chicken stock plus 2 tbsp/25 mL white_wine_vinegar)
  • 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
  • 2 spanish onions , chopped2 spanish onions, chopped
  • 6 cloves garlic , minced6 cloves garlic, minced
  • 1 can (28 oz/796 mL) tomatoes 1 can (28 oz/796 mL) tomatoes
  • 4 tsp sweet paprika 4 tsp sweet paprika
  • 1 tsp dried marjoram 1 tsp dried marjoram or dried oregano
  • 1/4 tsp saffron threads 1/4 tsp saffron threads
  • 1/3 cup ground almonds 1/3 cup ground almonds
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 1 cup large green olives , pitted and halved1 cup large green olives, pitted and halved
  • 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley

Preparation

Sprinkle chicken with 1/2 tsp (2 mL) of the salt and pepper. In large nonstick skillet, heat vegetable oil over medium-high heat; brown chicken in batches, 6 minutes per batch. Transfer to 13- x 9-inch (3 L) glass baking dish. Drain off any fat from skillet. Add wine; bring to boil, stirring to scrape up brown bits. Pour over chicken.

Wipe out skillet; heat olive oil over medium heat. Cook onions and 4 of the garlic cloves until golden, about 4 minutes. Add tomatoes, paprika, marjoram and remaining salt, breaking up tomatoes with wooden spoon. Bring to boil; pour over chicken.

Cover loosely with foil and bake in 375°F (190°C) oven until chicken is no longer pink inside, about 40 minutes.

Meanwhile, crumble saffron into bowl; pour in 2 tbsp (25 mL) hot water and let sit for 5 minutes. Add almonds, remaining garlic and lemon juice. Uncover casserole; stir in almond mixture and olives.

Bake until heated through, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 1 day. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat in 375°F/190°C oven until hot, about 40 minutes.) Stir in parsley.

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