Saucy Spanish Chicken with Green Olives
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Pull skin from chicken and trim off any visible fat. Turn slow cooker to low or high depending on how long you want to cook the chicken. Pour in sauce. Measure out olives, then roughly chop and add. Stir in onion, garlic, thyme, cumin and paprika.
Place chicken in mixture and turn to coat, then turn bone-side up. Push into the sauce. Cook on low 5 to 6 hours or high for 2½ to 3 hours, until chicken reaches 165°F (74°C).
Stir in sherry if you like. If you want to thicken sauce, remove chicken to a plate and cover to keep warm. Stir cornstarch with a couple tablespoons (30 mL) water until smooth. Add to sauce and stir often until thickened, about 5 minutes. Serve chicken on rice, pasta or boiled potatoes with the sauce spooned over top. A scattering of parsley makes a colourful garnish.
|Saturated Fat||4 g|
|Per serving||% Daily Value|