Creole Chicken

By andrew.zimmern on Wed, 07/02/2008 - 13:35

Summary

Yield
Prep Time	hours
Country	US - Southern
Main Ingredient	Chicken
Meal	Entrees
Season	Any Time

Description

Ingredients

8 skinless legs and 8 skinless thighs of chicken
4 T olive oil
1 T spanish paprika
1 large pinch saffron
2 pieces bacon
4 minced garlic cloves
1 large minced onion
2 minced poblano peppers
2 ribs minced celery
0.33333333333333 c dried currants or raisins
2 dried red chiles
2 T dried thyme
0.5 t allspice
1 pinch fround cloves
1 c white wine
1 c Chicken stock
12 oz crushed tomatoes
2 T lime juice
3 T each of minced parsley and minced cilantro
2 T capers, rinsed and dried*

Instructions

Place a large dutch oven over high heat.
Add the olive oil and brown the chicken, in batches if necessary.
Reserve chicken to a platter and add the paprika, saffron, garlic, onion, poblanos, celery, chiles, thyme, allspice and clove.
Stir and cook for 5-7 minutes.
Add the wine, stock and tomatoes and bring to a simmer.
When simmering, add the chicken to the pot and stir to mix the dish together.
Cook at a simmer over medium low heat for about 1 hour.
Liquids should almost be evaporated by this point.
Season with salt and pepper.
Stir in the currants and add the capers, lime juice, parsley and cilantro.
Serve.