California Chili Chicken
Elizabeth Johnson
ingredients
- 1/2 c cornmeal
- salt and pepper
- 8 chicken pieces (breast halves or legs with thighs, 4 lbs total), skinned
- 3 T olive oil
- 1 onion, minced
- 3 cloves garlic, minced
- 3 T chili powder
- 1 t ground cumin
- 1/2 c dry white wine
- 1/2 c chicken broth
- 1/4 c toasted slivered almonds
- 1 c large ripe pitted black olives
- fresh cilantro or parsley sprigs
directions
- 1
In a bag, combine cornmeal and 1 t each salt and pepper. Shake a few chicken pieces at a time in mixture to coat.
- 2
In a nonstick 5-6 quart pan over medium-high heat, brown half of chicken in oil, turning as needed, about 6 minutes. Lower heat if coating begins to scorch. Repeat with second batch. Remove chicken.
- 3
To pan, add onion and garlic, stir often until golden, bout 5 minutes. Add chili powder and cumin, stir 1 minutes. Mix in wine, broth and almonds. Return chicken to pan. Slice enough olives to make 1/2 cup, sprinkle over the chicken. Set the whole olives aside.
- 4
Cover chicken, simmer until no longer pink in the thickest part, about 15 minutes, turning occasionally. Cook uncovered on medium high heat, stirring until sauce is very thick, about 2-3 minutes.
- 5
Skim fat from sauce. Serve chicken hot or cold. Garnish with whole olives and cilantro, season with salt and pepper.
notes
If you don't have a nonstick 5-6 quart pan, brown chicken in a nonstick frying pan, then transfer to a regular 5-6 quart pan for simmering.
Source: Maureen Olander
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews