Simple recipes, spectacular flavor. Minimal effort, maximum enjoyment. Our Smoky Latin Inspired Cooking Sauce makes this all possible, notably with this recipe for our Smoky Spanish Braised Chicken.

Smoky Spanish Braised Chicken

Serve this tender, succulent chicken with it’s gloriously rich-tasting sauce over rice, pasta or grain of your choice. Add a¬†simple roasted vegetable to complete a wonderful dinner to celebrate any night at your table of life.

Smoky Spanish Braised Chicken

Serves 4-6

Chicken pieces of your choice., skin removed if you wish. *For my family of 4 I like to use 2 breasts, 4 drumsticks and 2 thighs, or I use a whole cut-up chicken. This gives us plenty for dinner and some for lunch, or leftover chicken for sandwiches or salads, the next day.

1 jar Mesa de Vida Smoky Latin Inspired Cooking Sauce

2 Tb Sherry wine *Do not use sherry cooking wine. Use real sherry from the wine department. (Use up some of your remaining sherry in our Paella recipe!)

Salt to taste

Pour your Mesa de Vida Smoky Latin Inspired Cooking Sauce over your chicken. Marinate for 15 minutes and up to overnight.

Remove the chicken from the sauce, scraping off as much as possible and reserving all of the remaining sauce.

Heat a large, heavy-bottomed skillet or Dutch oven over medium high heat. When hot add a bit of healthy oil/fat of your choice to coat. (About 1 Tb should do.)

Add the chicken to the pot and brown on all sides.

Pour in the Sherry wine and cook for 30 seconds, stirring often.

Pour in all of the sauce left from marinating.

Lower the heat to low, cover and simmer for approximately 35-40 minutes, depending on the chicken pieces you’re using. Cook until the chicken reaches 170 degrees. *The chicken and sauce should produce enough liquid when cooked on low and covered. If your sauce cooks down too fast, add a bit of water to the pan.

Remove the chicken to a warm platter and spoon the silky sauce over the top.