Chicken Zarzuela

Chicken Zarzuela Image by: Chicken Zarzuela Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

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

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1040 mg
  • Protein 35 g
  • Calories 356.0
  • Total fat 17 g
  • Cholesterol 138 mg
  • Saturated fat 3 g
  • Total carbohydrate 16 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Zarzuela

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