Baked Chicken with Spanish Olives - Recipes | Goya Foods

Step 1 Preheat oven to 350°F. Pat chicken thighs dry with paper towel and season with Adobo seasoning. Step 2 In large high-sided Dutch oven or ovenproof saucepan set over medium heat, add 1 tbsp. oil. In batches to avoid crowding, add chicken, skin-side down, and sear for 5 to 8 minutes or until fat renders and skin starts to brown. Flip thighs and cook for 3 to 4 minutes or until browned. Transfer chicken to plate; discard grease. Step 3 In the same Dutch oven set over medium heat, add remaining oil, onion, thyme and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion starts to soften. Stir in wine, bouillon, tomato sauce and bay leaves; bring to a boil. Remove from heat and stir in stuffed olives and pimientos. Transfer seared chicken and juices to Dutch oven. Step 4 Cover and bake for 30 to 35 minutes or until chicken is cooked through and sauce has thickened. Step 5 Remove bay leaves and thyme sprigs before serving. Garnish with parsley. Note: Substitute white cooking wine with 1 cup water if preferred. Serve with crusty bread, rice or roasted potatoes.