Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
4 chicken thighs with skin
2 teaspoons olive oil
3 large garlic cloves, minced
1 medium onion, sliced thin
1/2 teaspoon ground cumin
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/3 cup small pitted green olives
Accompaniment if desired: Yellow Rice with Sofrito
Preparation
Step 1
Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
Step 2
Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.
