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Marcela Valladolid's Baja Style Braised Chicken Thighs

Marcela Valladolid
Servings: 4 to 6
30 to 60 min

Braised Chicken Thighs

  • Ingredients
  • step-by-step directions
Marcela Valladolid's Baja Style Braised Chicken Thighs
  • 1 tablespoon Olive Oil
  • 2 pounds Boneless Skinless Chicken Thighs
  • 1/2 White Onion (finely chopped)
  • 3 Garlic cloves (minced)
  • 1 cup Marsala Wine
  • 1 cup Chicken Broth
  • 1/3 cup Capers (drained)
  • 1 cup mixed Olives (pitted)
  • Salt and Pepper
  • 1 teaspoon Dried Oregano
  • Arroz Rojo to serve
  • Rinse chicken and pat dry. Season chicken with salt, pepper, and oregano. 
  • In a heavy skillet, heat oil over medium-high until hot but not smoking and brown chicken, about 6 minutes per side. Transfer browned chicken to plate. Discard fat from skillet, leaving about 2 teaspoons. 
  • Add onion and sauté for 5 minutes, or until translucent. Season with salt and pepper. Add garlic and cook until fragrant, about 3 minutes. 
  • Add wine and chicken broth and bring to a boil over medium-high heat. Return chicken to pan and add olives and capers. Simmer until sauce thickens and chicken is heated through, about 10 minutes. 
  • Transfer chicken to plates; top with sauce and serve with Arroz Rojo.
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