Keto Spanish Chicken with Olives and Almonds (Pollo a la Almendrada)

Ingredients

• 8 n Chicken thighs, bone-in, skin-on
• 2 tbsp Olive oil
• 1 n Onion, chopped
• 4 cloves Garlic, minced
• 0.5 cup Dry sherry
• 1 cup Chicken broth
• 0.5 cup Green olives, pitted
• 0.5 cup Almonds, blanched, slivered
• 0.25 tsp Saffron threads
• 0.5 tsp Smoked paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat.
2. 2Season chicken thighs with salt and pepper. Add chicken to the skillet and brown on both sides.
3. 3Remove chicken and set aside.
4. 4Add chopped onion to the skillet and cook until softened.
5. 5Add minced garlic and cook for 1 minute more.
6. 6Pour in dry sherry and deglaze the skillet, scraping up any browned bits from the bottom.
7. 7Add chicken broth, green olives, almonds, saffron, and smoked paprika.
8. 8Return chicken to the skillet. Bring to a simmer, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through.
9. 9Garnish with chopped parsley and serve.

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