Cooking Light's Basque Style Chicken

This was an amazing dish, adapted from Cooking Light magazine.

2 t smoked paprika
pinch black pepper
4 chicken leg quarters, skinned
olive oil
3 garlic cloves, minced
1/4 cup sliced green olives
1 large (18 oz) can diced tomatoes
1 small green chile, minced (I used a Hungarian)
1/4 cup finely chopped prosciutto or smoked ham
chopped fresh parsley for garnish

Combine paprika and pepper; sprinkle evenly over chicken. Let rest for 30 minutes.

Heat a little oil in a large oven proof frying pan or skillet over medium high heat. Add chicken to pan; brown well.
  http://media-files.gather.com/images/d657/d893/d745/d224/d96/f3/full.jpg
Add garlic to pan; cook 30 seconds. Add olives, tomatoes and chile to pan; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in proscuitto.http://media-files.gather.com/images/d652/d893/d745/d224/d96/f3/full.jpg
Meanwhile, preheat oven to 350°.

Bake chicken mixture 20 minutes or til cooked through.

I served the chicken and sauce over saffron rice and sprinkled with prosciutto and parsley.http://media-files.gather.com/images/d647/d893/d745/d224/d96/f3/full.jpg

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