Tuesday, March 29, 2011

Paleo Spicy Braised Chicken with Tomatoes & Zucchini

This dish has some kick! You can adjust the heat by the type/number of chilies you use, but in this house, we like spicy. You could also cook these in a crock pot - after you sear them, pop them in on low before you head to work. 

8 piece Kosher chicken
1 cup fresh chives
1 cup fresh Italian parsley
7-10 dried chilies
1 tsp salt
4 cloves garlic
2 tbs water
2 medium onions, chopped
1 medium zucchini, chopped
1 can diced tomatoes
1/2 cup white wine
16 oz chicken broth
1 bay leaf

In a food processor, pulse chives, parsley, salt, chilies, garlic and water to make a paste.  Rinse and pat chicken dry and put in a large baking dish.  Pour paste over chicken and marinate in the fridge for 4-6 hours.  

Heat a couple tbs of oil in a dutch oven, wipe off any excess marinade and brown chicken in batches, transferring to a plate when both sides are done.  Add onions and zucchini and saute for a few minutes, then add tomatoes, wine, broth, and bay leaf,  scraping up any bits.  Bring to a boil and return chicken, dumping in any marinade and juices that accumulated on the plate.  Simmer for 30-40 minutes until chicken is cooked throughout.

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