This comforting braised chicken dish has just enough het to keep you coming back for more.
Braised Chicken with Potatoes, Carrots and Green Olives
Braised Chicken with Potatoes, Carrots and Green Olives
Fiona Kennedy
4-6
15 minutes
75 minutes
main course
If you are only using our Taco seasoning for tacos, you are missing out! This tender braised chicken has added heat and warming spices from our Taco seasoning. Like all other braised dishes, it is even better the next day.
Ingredients
2 Tbs. olive oil
6 bone-in, skin-on chicken thighs (about 2.5-lb.)
1 medium onion, diced (about 1 1/3 cups)
5 medium carrots, peeled and cut into 1/2-in. pieces (about 2 cups)
3 medium Yukon gold potatoes, peeled and cut into 1/2-in. pieces (about 3 cups)
3 Tbs. Taco Seasoning (7051)
1 15-oz. can diced tomatoes
1 cup pitted green olives
2 cups low-sodium chicken stock
Directions
Preheat oven to 325F. Heat oil in a large Dutch oven over medium-high heat. Brown chicken thighs on both sides, about 7-10 minutes and remove from the pot. Pour off all but 2 Tbs. oil.
Add onion and carrots to pot and cook 5-7 minutes. Add potatoes and cook 1 minute more. Stir in Taco seasoning, tomatoes, olives, and chicken stock. Nestle the browned chicken thighs among the vegetables and bring mixture to a simmer. Cover pot with lid and place in oven for 45 minutes to 1 hour, or until chicken and vegetables are cooked through and tender.