In 1492 Columbus left from Palos, Spain with three ships: the Nina, the Pinta and the Santa Maria. In honor of this grand voyage and our yearly celebration here in the United States of Columbus Day I decided to to make my version of Spanish style chicken. When I think of the flavors of Spain I think of paprika, garlic, thyme, olives, and onions. So I set out on my own expedition to create this dish. I hope you enjoy my latest discovery. It may not be the Americas, but it sure tasted good. : )
8-10 pieces of chicken (I used thighs) I also preferred bone-in/skinless because it gives more flavor.
1 (15oz) can of diced tomatoes
1 cup chicken broth (or water/bullion substitute)
1/2 cup of dry sherry (or white wine) Use something you like the flavor of and would drink.
1 medium onion sliced
2-3 cloves of garlic minced or grated
1 cup of Spanish or Manzanilla Olives (these are pitted and stuffed with Pimento)
1 bell pepper sliced (fresh or frozen) I used a frozen bell pepper mix
1 tsp ground cumin
2 tsp of paprika
1 tsp red chili flakes (or to taste)
1 Tbs of flour (optional)
1 cinnamon stick
Adobe Seasoning Mix- to taste. This is a Latin seasoning that has several spices. If you do not have this you can use seasoning salt or regular salt. I personally like the flavor it gives
I served it with some rice that I cooked with half chicken broth/half water and some turmeric for some lovely coloring.
For the salad:
1 English cucumber sliced
1/4 of an onion sliced
Salt and pepper (to taste)
1/2 tsp of sugar
Your favorite creamy dressing like ranch, plain yogurt or mayo (add enough to coat well).