Pollo al Spanish

Ingredients

• Capers - 2 tablespoons
• Green olives - 1/2 cup, sliced
• White wine - 1/4 cup
• Chicken broth - 1 cup
• Tomato - 1, diced
• Red bell pepper - 1, thinly sliced
• Onion - 1, thinly sliced
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 tablespoon
• Lemon juice - 2 tablespoons
• Garlic - 4 cloves, minced
• Chicken thighs - 4

Instructions

1. In a bowl, combine the minced garlic, lemon juice, paprika, cumin, oregano, salt, and pepper to make the marinade.
2. Add the chicken thighs to the marinade and toss to coat. Let marinate for at least 1 hour, or overnight for best results.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the marinated chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
5. In the same skillet, add the sliced onion and red bell pepper. Cook until softened, about 5 minutes.
6. Add the diced tomato, chicken broth, and white wine to the skillet. Bring to a simmer.
7. Return the chicken thighs to the skillet and add the sliced green olives and capers.
8. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
9. Serve the Pollo al Spanish with the sauce spooned over the top. Enjoy!