Chicken Laredo
Submitted by alkohol
Browned chicken simmers with plump raisins, sliced pimento-stuffed olives, and a dusting of cinnamon in chicken broth. A Tex-Mex sweet-and-savory skillet dinner that’s earned a loyal following.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minWith 58 reviews and counting, this quirky little recipe has clearly won over a crowd, and once you taste it you’ll understand why.
The combination sounds unusual at first: raisins, pimento-stuffed green olives, and cinnamon with browned chicken. But that sweet-salty-warm spice trio is a classic across Latin and Mediterranean cooking, and it works like a charm here.
Chicken pieces get browned with onions, then everything simmers together in chicken broth until the raisins plump up, the olives soften, and the cinnamon perfumes the whole skillet.
Spoon it over rice and prepare to be surprised. This is one of those “don’t knock it till you try it” recipes.
Kitchen Tips
- Pat the chicken pieces completely dry before browning so you get a golden sear instead of pale, steamed skin
- The cinnamon should be subtle, not overpowering; stick with the half teaspoon called for and taste before adding more
- Plump golden raisins can be swapped in for a slightly different sweetness if you prefer
- Slice the olives so they distribute evenly throughout and you get a briny bite in every forkful
Ingredients
Directions
Dry Chicken pieces and sprinkle with garlic powder.
In large skillet, sauté chicken and onions in butter until browned.
Reduce heat.
Sprinkle raisins, olives, and cinnamon over chicken.
Then pour stock over chicken.
Cover and cook for 25 or 30 minutes.
Serve with rice, if desired.
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