Spanish Baked Chicken
From the recipe archive. First posted 2006.
Also known as “Pollo Estofado” this stewed chicken recipe is Spanish in origin. The chicken is marinated overnight in a spicy vinaigrette with olives and raisins. The chicken is then cooked in its marinade with the addition of wine and brown sugar. Excellent with Spanish rice. The recipe comes from one my mother clipped from the Sacramento Bee in 1984.
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Dash of pepper
- 3 bay leaves
- 1/2 cup golden raisins
- 1/4 cup sliced or halved pitted green olives
- 3 pounds chicken parts
- 2 Tbsp brown sugar
- 1/2 cup dry white wine
1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate several hours or up to overnight.
2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.