Spanish Baked Chicken
Hot Steamy Chicken served in a flavorful sofrito
Equipment
- 1 Baking Dish 9x13
- 1 Frying Pan
- 1 Food processor or similar, or some knife skills
Ingredients
- 1 Raw Roaster Chicken or ~1.5lb of raw chicken meat
Spanish Baked Chicken Marinade
- ½ cup olive oil
- ¼ cup lemon juice
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp za'tar (or dried thyme)
- 1 tbsp smoked paprika
- 1 tsp Halabi Pepper Flakes (or ½ tsp red pepper flakes)
- 2 tbsp minced garlic
Tomato Sauce
- 32 oz whole peeled tomatoes (1 quart)
- 6-8 sprigs fresh oregano
- A few fresh basil leaves
- 3 sprigs fresh thyme
- a pinch of salt
- 1 onion
- 1 bell pepper
Instructions
Spanish Baked Chicken Tomato Sauce
- Blend onion and bell pepper and herbs in a food processor or blender.
- Heat a Dutch oven with about 1 tbsp olive oil. Add a small bit of the blended mixture to the oil, and watch until it starts to sizzle, then add the rest of the mixture. Sauté in Dutch oven until fragrant and starting to brown, about 5 minutes.
- Puree tomatoes in the same blender or food processor, then add tomatoes to the Dutch oven and simmer for about 20 minutes.
Spanish Baked Chicken
- In a large Pyrex combine all marinade ingredients and stir well.
- Add chicken pieces to the marinade and let rest in the refrigerator at least 30 minutes, though preferably overnight.
- Heat a skillet over high heat with about ½ tbsp canola oil. Brown chicken pieces for 2-4 minutes on each side. Depending on the size of the chicken pieces, this will likely need to be done in two batches. Set aside until ready to bake.
- Arrange the browned chicken pieces in a 9x13 casserole dish and cover with the sauce.
- Bake in a 400F oven for 40 minutes, or until the chicken is cooked through.Serve with rice and a side salad. Enjoy :)
Notes
Calories includes chicken and sauce, but not the rice.