- 4
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
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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