Lunch / Dinner
Spanish Chicken with Olives & Almonds
These chicken thighs are quintessential Spanish fare. Flavored with smoked paprika, lots of garlic, and dry sherry, then topped with almonds and olives, it just doesn’t get more Spanish than this.
Test Kitchen Tip
A fortified wine, sherry originated in Spain, though it’s produced around the world now. Sherries range in sweetness, flavor, and color and are made by topping off older wine with newer wine, creating a consistent product.
Heat oil in a large sauté pan over medium-high. Brown thighs, in two batches, 4 minutes per side; transfer to a 4- to 6-qt. slow cooker.
Add onions, garlic, paprika, tomato paste, salt, pepper, and bay leaf to pan and sweat over medium heat until onions soften, 3 minutes.
Deglaze pan with sherry, scraping up any brown bits; cook until nearly evaporated. Stir in diced tomatoes, then pour mixture over thighs. Cover slow cooker and cook thighs until fork-tender on high setting, 3 hours, or low setting, 6 hours. Discard bay leaf.
Transfer thighs to a platter; tent with foil to keep warm. Degrease fat from cooking liquid, transfer liquid and solids to a saucepan, and reduce by half over medium-high heat, 5–7 minutes. Purée sauce using a handheld blender.
Serve chicken with sauce; garnish with olives and almonds.
% Daily Value*
Total Fat 70g 107%
Saturated Fat 18g 90%
Cholesterol 370mg 123%
Sodium 1040mg 43%
Carbs 19g 6%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.