Easy Skillet-Braised Chicken with Tomatoes, Olives, and Capers - Mariam

 I've been wanting to make this recipe for a really long time because it really seemed easy to me and has all the flavors I like. 

I REALLY scaled this recipe down. It calls for 4 leg quarters and I made one. Primarily because that's all I had randomly floating in the freezer?? Crisp on both sides.

Remove from pan and add onions and garlic and cook till soft and brown then add spices and cook till fragrant.

Deglaze the bottom. I used water not wine. Add tomatoes, stock (I used better than bouillon), chopped capers and olives and bring to a boil. Then add the chicken.

I did the stovetop method cooking, by turning the heat down and cooking covered for 45 minutes. 

This is what it looked like at the end. Add in cilantro and lime juice and add salt and pepper.

I served it with rice and steamed broccoli. 

I did not like this recipe. I think mainly because I didn't like the chicken cooked the way it was. I need the first touch of heat on chicken to be with an aromatic otherwise I feel like I smell that boiled chicken smell. Ick. Also, I think olives and capers together were just too much. They clashed and overpowered and were almost slightly bitter. The lime juice was not sufficient to counter this. 

Boo. Maybe I'll skip the other braised chickens from here on out. Not sure what I'll do next.