Spanish Chicken

Name: Spanish Chicken
Ingredients: 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

15 ingredients

9 steps

Ingredients

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

Directions

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.