Tonight I’m making one of my favorite comfort food dishes, chicken with lemon, olives and potatoes. This is one of those dishes that you really can have fun with and make your own. You can add or delete any vegetables that you or even use pork as a substitue. You can find the recipe for my spicy chili rub in the seasoning blends section. To make dish milder just use less of the rub and substitute a little sweet paprika. I really hope that you enjoy this dish. It’s my wife’s favorite weekday or perhaps any day meal.
Serves 4.
Here’s what you’ll need:
- 2 pounds chicken breasts, cut into one inch pieces
- 1 medium red onion, sliced
- 1/2 pound of new potatoes, sliced into half inch pieces
- zest of one lemon
- 2 ounces of fresh lemon juice
- 1/2 cup sliced green olives
- 1/2 cup red bell pepper, sliced
- 3 cloves of garlic, minced
- 2 dried pasilla chile, seeds removed and sliced thin
- 2 dried guajillo chile, seeds removed and sliced thin
- 3 tablespoons spicy chili rub (recipe to follow)
- 2 cups of chicken stock
- 3 tablespoons of olive oil
- 2 tablespoons of flour
- salt and pepper to taste
- two sprigs of thyme
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Sprinkle two tablespoons of the spice mixture and 2 tablespoons of flour over chicken and mix until evenly coated.
Heat two tablespoons of olive oil in a cast iron Dutch oven over medium-high heat. In batches brown chicken pieces so that chicken will not crowd the pan (the chicken will steam instead of brown).
Once all of the chicken is browned, remove and set aside in a bowl. Place remaining one tablespoon of olive oil in Dutch oven and sauté onions, sliced dried chilies and peppers, being sure to scrape the bottom of the pan to get the bits stuck on the bottom. Saute for about 3 minutes. Add potatoes and garlic and sauté until fragrant then add chicken back to pot.
Deglaze pan using lemon juice and stir. Add lemon zest, olives, and thyme; stir. Add stock and bring to a boil.
Add remaining one tablespoon of spice blend, cover and simmer for 15 to 20 minutes or until chicken is cooked through.
Serve with your favorite rice pilaf (try my brown rice and kale pilaf) or a fresh crusty buttered baguette.
