Potted Chicken
  • Cooking Time: 1 Hour
  • Servings: 8
  • Preparation Time: 30 minutes
  • 2 whole chickens cut up
  • 3-4 tablespoons Olive oil
  • Garlic salt to taste
  • Pepper
  • 2 cans peeled diced tomatoes
  • 4 cloves garlic chopped
  • 3-4 tablespoons good Paprika (not smoked)
  • 1 large or 2 medium yellow onions cut into 2 inch pieces.
  • 1 cup chicken stock
  • optional (1/2 cup red wine vinegar)
  1. Optional step but worth it. In large bowl/bowls, mix olive oil, garlic, paprika and red wine vinegar, salt and pepper. Add chicken pieces in bowl and toss to coat. Let marinate for at least one hour and up to 8 hours. Grandma did not do this step, that is why the vinegar is optional. If you dont do this you can just pour the mixture, minus the vinegar, over the chicken and put right into a hot pan with onions.
  2. In hot pan add chicken and onions. Sear chicken on medium to high heat until brown on one side. Turn over the chicken. Add tomatoes, garlic salt, garlic, pepper and chicken broth.
  3. Cover and turn heat down to simmer. Cook for about an hour or until chicken is thoroughly cooked.
  4. Serve with brown rice or mashed potatoes.
Make it all the time. I learned to add the vinegar. It really tenderizes the meat. If you have time its worth doing.