Spicy Skillet Chicken
Recipe Ingredients:
| 2 1/2 | lbs | chicken thighs |
| 1/2 | cup | all-purpose flour |
| 1 | to 2 tsp hot chili powder red pepper flakes | |
| 3 | Tbsp | olive oil |
| 1 | cup | chopped onion |
| 3 | clove | garlic, minced |
| 1 | ripe tomato, diced | |
| 1/2 | cup | golden raisins |
| 1/3 | cup | pimiento-stuffed olives, chopped |
| 2 | Tbsp | capers |
| 1/2 | cup | red wine or chicken broth |
| 2 | Tbsp | chopped parsley or cilantro (optional) |
Recipe Instructions:
| 1. | Wash and dry chicken pieces; remove all visible fat. Combine flour with salt and pepper to taste and chili powder; dredge chicken pieces in seasoned flour, shaking off excess. |
| 2. | In deep, heavy skillet heat olive oil over medium heat; lightly brown chicken pieces in 2 batches to avoid overcrowding. Remove chicken from skillet; set aside. |
| 3. | Add more oil to skillet, if necessary. Saute onion, about 4 minutes, while scraping pan; add remaining ingredients, except parsley. |
| 4. | Return chicken to skillet, stirring to coat. Cover; reduce heat to low and cook 35 minutes or until chicken is tender and no longer pink (180F internal temp). Yield: 8 servings |
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