Spanish Chicken with Tomatoes and Olives

Step 1: NOTE: Chicken - I have made this with all cuts; but, I feel the thighs work best. I used 2-2 1/2 lbs of bone in/skin on for this dish; and, I had plenty of sauce.

Step 2:

Step 3: NOTE: Paprika - I have 3 paprikas in my pantry. A Spanish smoky-hot paprika, a hungarian sweet paprika; and, the generic store brand. Now, if you really like this dish; I suggest you invest in a couple of different paprikas. If NOT, the generic store brand will work. It is just the smoky, hot, and sweet mixes really what makes this dish unique. Also, once you try the different types of paprika, you may just really enjoy them.

Step 4:

Step 5: Chicken ... Mix the paprikas, garlic powder, onion powder, salt, and pepper together; then, season the chicken on both sides - rubbing the seasoning in. Let the chicken marinate at least 30 minutes up to 4 hours. Then, let the chicken rests on the counter to take the chill off before cooking.

Step 6:

Step 7: Saute ... Bring a large saute pan up to medium high-high heat, and add the olive oil. Saute the chicken on each side until golden brown. The oil will turn a bright red color from the paprika, which you want. Once the chicken is golden brown, remove to a plate; as you saute the vegetables.

Step 8:

Step 9: Vegetables ... Reduce the heat to medium, and add the onion, peppers, and celery; saute 3-4 minutes. Add the garlic the last minute, stirring often, so it doesn't burn. Then, add the sherry wine to deglaze the pan, scraping up any bits from the bottom. Next, the tomatoes, breaking them up lightly as you add them to the pan - I actually "squish" them with my hands; or just use a fork. Finish with, the chicken broth and dried oregano; and mix to combine, simmering another couple of minutes, and heated through.

Step 10:

Step 11: Sauce and Chicken ... Add the olives and chick peas; and, stir so everything is mixed together. Then, add the chicken back in, and make sure to cover each chicken thigh (or piece)with some of the sauce. Cover with a lid or foil, and simmer for 20-30 minutes, until the chicken is 'fall apart' tender. About half way during cooking, check the seasoning. The olives are salty; and, the paprika is spicy - so, you may not need any. Season if necessary. And flip the chicken over once during cooking. Obviously, if using different cuts of chicken; the cooking times can vary.

Step 12:

Step 13: Note - I used 3/4 of the can and jar; of both the chick peas and olives. If you want to add more; by all means. This is just what I think works best. Also, if you like a thinner sauce; simply add a bit more broth.

Step 14:

Step 15: Finish, Serve, and ENJOY! ... Plate on a large serving platter with rice; and, garnish with plenty of flat leaf (Italian parsley). I happened to use the 'Vigo' brand, of package seasoned Spanish yellow rice; but, use whatever rice you prefer. I just think a yellow rice, especially Spanish seasoned really works best with this dish. Most brands are available at any local grocery store these days. Add a salad or fresh fruit as a side dish.