Marcela Valladolid's Baja Style Braised Chicken Thighs

By Valarie

Ingredients

• 1 tablespoon Olive Oil
• 2 pounds Boneless Skinless Chicken Thighs
• 1/2 White Onion (finely chopped)
• 3 Garlic cloves (minced)
• 1 cup Marsala Wine
• 1 cup Chicken Broth
• 1/3 cup Capers (drained)
• 1 cup mixed Olives (pitted)
• Salt and Pepper
• 1 teaspoon Dried Oregano
• Arroz Rojo to serve

Details

Servings 4
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 2 pounds Boneless Skinless Chicken Thighs
Salt and Pepper
1 teaspoon Dried Oregano

instructions Rinse chicken and pat dry. Season chicken with salt, pepper, and oregano.

step 2

ingredients 1 tablespoon Olive Oil

instructions In a heavy skillet, heat oil over medium-high until hot but not smoking and brown chicken, about 6 minutes per side. Transfer browned chicken to plate. Discard fat from skillet, leaving about 2 teaspoons.

step 3

ingredients 1/2 White Onion (finely chopped)
3 Garlic cloves (minced)

instructions Add onion and sauté for 5 minutes, or until translucent. Season with salt and pepper. Add garlic and cook until fragrant, about 3 minutes.

step 4

ingredients 1 cup Marsala Wine
1 cup Chicken Broth
1 cup mixed Olives (pitted)
1/3 cup Capers (drained)

instructions Add wine and chicken broth and bring to a boil over medium-high heat. Return chicken to pan and add olives and capers. Simmer until sauce thickens and chicken is heated through, about 10 minutes.

step 5

ingredients Arroz Rojo to serve

instructions Transfer chicken to plates; top with sauce and serve with Arroz Rojo.

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