Pollo al Spanish

Ingredients

Chicken thighs

4, skinless and boneless

Olive oil

3 tablespoons

Garlic

4 cloves, minced

Lemon juice

2 tablespoons

Paprika

1 teaspoon

Cumin

1 teaspoon

Oregano

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Onion

1, sliced

Red bell pepper

1, sliced

Tomato

1, diced

Chicken broth

1 cup

White wine

1/2 cup

Capers

2 tablespoons, rinsed

Green olives

1/2 cup, sliced

Instructions

1. In a medium bowl, whisk together minced garlic, lemon juice, paprika, cumin, oregano, salt, and black pepper to create a flavorful marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook until browned on both sides, approximately 5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced onion and red bell pepper. Sauté until softened, about 5 minutes.
5. Stir in the diced tomato, chicken broth, and white wine. Bring the mixture to a gentle simmer.
6. Return the chicken thighs to the skillet, along with the sliced green olives and capers. Stir to combine.
7. Cover the skillet and let the dish simmer for 30 minutes, or until the chicken is fully cooked and tender, reaching an internal temperature of 165°F (75°C).
8. Serve the Pollo al Spanish hot, spooning the luscious sauce over the chicken.