Marinate the night before and cook this delicious chicken in just 20 minutes the next night.
The trick to quickly prepared meals is just a little foresight and planning.
My father adapted this recipe from one on a local sausage maker’s calendar, of all places.
Sally Vargas
Pulse a few times to make a coarse puree.
Transfer to a large bowl.
With scissors, snip off the excess fat from the thighs.
Sally Vargas
Add the chicken to the bowl of marinade (or transfer both to a zipper freezer bag).
Refrigerate 2 hours or overnight.
Heat the olive oil in a large cast iron pan or heavy skillet on medium high heat.
Sally Vargas
Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve withSpanish rice.
Sally Vargas
Sally Vargas
Sally Vargas
Sally Vargas
Sally Vargas
