Goya's Baked Chicken with Spanish Olives
Ingredients
- 3 lbs bone-in, skin-on chicken thighs
- 1 Tbsp Goya Adobo All-Purpose Seasoning with Pepper
- ¼ cup Goya Extra Virgin Olive Oil, divided
- 1 medium onion, diced
- 4 sprigs fresh thyme
- 1 Tbsp Goya Minced Garlic
- 1 cup Goya White Cooking Wine
- 1 packet Goya Chicken Flavored Bouillon
- 1 can (8 oz) Goya Tomato Sauce
- 2 Goya Bay Leaves
- 1 jar (9.5 oz) Goya Manzanilla Olives Stuffed with Minced Pimientos, drained
- 1 jar (4 oz) Goya Fancy Pimientos, drained and sliced
- ¼ cup finely chopped fresh parsley
Instructions
- Preheat oven to 350°F. Pat chicken thighs dry with a paper towel and season with Adobo seasoning.
- In a large high-sided Dutch oven or ovenproof saucepan set over medium heat, add 1 tbsp oil.
- In batches to avoid crowding, add chicken, skin-side down, and sear for 5 to 8 minutes or until fat renders and skin starts to brown.
- Flip thighs and cook for 3 to 4 minutes or until browned. Transfer chicken to a plate. Discard grease.
- In the same Dutch oven set over medium heat, add the remaining oil, onion, thyme, and garlic.
- Cook, stirring occasionally, for 2 to 3 minutes or until the onion starts to soften. Stir in wine, bouillon, tomato sauce, and bay leaves. Bring to a boil.
- Remove from heat and stir in stuffed olives and pimientos. Transfer the seared chicken and juices to the Dutch oven.
- Cover and bake for 30 to 35 minutes or until chicken is cooked through and the sauce has thickened.
- Remove the bay leaves and thyme sprigs before serving. Garnish with parsley.
Notes
Note: Substitute white cooking wine with 1 cup water if preferred. Serve with crusty bread, rice, or roasted potatoes.
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