Chicken Vizcaina

Comer y Crecer
Try this chicken vizcaina recipe with black and green olives to give a different flavor to your typical chicken stew. This dish is perfect for cooking during the holiday season, but it will work well to change the menu any day of the week. Remember to season the dish gradually since brined olives tend to be salty. If desired, you can add a touch of white wine, which will give the dish sweeter and more aromatic notes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons olive oil
  • 5 chicken drumsticks, with thigh
  • 1/2 cups onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 2 cups tomato, in cubes
  • 1 cup tomato purée
  • 1/2 cups bell pepper, canned, in strips
  • 1/4 cups black olives, in slices
  • 1/4 cups green olives, in slices
  • 5 güero chiles
  • 1/2 cups chicken broth
  • salt
  • pepper
  • 1/4 cups parsley, finely chopped
  • parsley, to accompany
Preparation
15 mins
33 mins
Low
  • In a saucepan with hot olive oil, season and fry the chicken on both sides over medium heat. Remove the pieces from the saucepan and reserve the used oil.
  • In the same oil, sauté the onion and garlic until they change color. Add the tomato, the puree, and cook for a few minutes. Incorporate the browned chicken pieces, the bell pepper, the black olive, the green olive, the yellow chili, and the chicken broth; season with salt, pepper, and parsley. Cover and cook for 20 minutes or until the chicken is cooked through.
  • Serve on a flat plate, decorate with chopped parsley, and accompany with white rice and tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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