In a large bowl combine chicken quarters, garlic, oregano, pepper and
ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
Combine all ingredients except parsley and marinate chicken pieces overnight, turning occasionally. This overnight marination is essential to the moistness and flavor of the dish. Arrange chicken pieces in a large shallow baking pan and pour marinade over. Bake in a 350 F oven for 50 minutes, basting frequently with pan juices. When done it should be a nice deep golden brown color. Sprinkle with parsley.
OR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with
Separate chicken from bones and chop or
o combine.
Add in chicken tenders; fold in.
Transfer
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
kin of the chicken breast halves, and place chicken into a large
Preheat oven to 350\u00b0.
In a large bowl combine chicken quarters, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice and bay leaves.
Arrange chicken in a single layer in 2 large shallow baking pans and spoon marinade over evenly.
Sprinkle chickens with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices.
With slotted spoon, transfer chicken, prunes, olives and capers to platter.
Sprinkle with parsley or cilantro.
o combine.
Add the chicken, nestling it among the olives
Rinse the chicken and pat dry.
Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
Spread the contents of the bowl in the dish around the chicken.
Bake at 425\u00b0 for 20 minutes.
Lower heat to 375\u00b0 and continue to roast the chicken until it is cooked through, about 40 minutes.
Remove from oven and serve.
In a large 2 gallon ziploc bag or Tupperware-type container with lid combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
Seal and marinate refrigerated overnight.
In a large bowl, combine chicken, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers, juice and bay leaves. Cover and marinate in refrigerator overnight.
Preheat oven to 400F (205 C).
In a sauce pan, combine wine, broth, prunes, brown sugar, vinegar, olives, garlic, oil and oregano.
Bring to a simmer over medium heat.
Reduce the heat and simmer gently uncovered for 10 minutes.
Season to taste with salt an pepper.
Place chicken breast in a large shallow baking dish.
Pour the sauce over the chicken.
Turn to coat.
Scatter capers over the top.
Bake until the chicken is no longer pink in the center 30 to 35 minutes.
Combine prunes, olives, capers, caper liquid, oregano, vinegar, olive oil, and garlic in large, ovenproof dish.
Season with salt and pepper to taste.
Add chicken, tossing to coat.
Cover and refrigerate 8 hours or overnight.
Preheat oven to 350\u00b0F.
Uncover chicken, and sprinkle with brown sugar, then pour wine over the chicken.
Cover and bake 1 hour.
Uncover and bake another 30 minutes or more, until golden brown.
In a large bowl, combine chicken, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers and juice and bay leaves. Cover and marinate, refrigerate overnight.
Combine all ingredients, except the brown sugar and white wine.
Marinate overnight.
Preheat oven to 350\u00b0.
Arrange chicken with marinade in a single layer.
Sprinkle with brown sugar and white wine.
Bake for 50 minutes to 1 hour, basting frequently.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.