Dutch Oven Spanish Style Chicken
A one pot meal that can be served as is or over rice.
Servings 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion sliced
- 2 cloves garlic, smashed
- 4 cups good quality chicken stock, I like Kettle and Fire
- 1 -6 ounce can tomato paste
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 4 carrots, peeled and cut into 2" pieces
- 1 -6 oz jar pitted green olives (I like Castelvetrrano)
- 1 whole chicken, quartered (your butcher will quarter it for you if you ask nicely)
- Sea salt and freshly ground black pepper, to taste
- Rice or cauliflower rice (optional)
Instructions
- Preheat oven to 300 degrees and place oven rack in center position
- Place oil in bottom of Dutch oven. Add sliced onions and crushed garlic
- In a large bowl, whisk together two cups of broth, tomato paste, paprika and onion powder, 1 teaspoon sea salt, and two teaspoons freshly ground black pepper. Pour into pan with onions, add remaining broth.
- Place carrots and olives into Dutch oven
- Generously season each chicken piece with salt and pepper, add to pan.
- Place lid on Dutch oven and bake for 3 hours. Remove lid, turn oven heat up to 350 and cook for one more hour.
- Remove from oven, serve as is or over rice.