Recipe: Ybor Chicken (using tomato, raisins, olive, wine, and chorizo)

YBOR CHICKEN

3 pounds chicken thighs
Salt and freshly ground pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 bell pepper, seeded and sliced
1 large onion, peeled and sliced
1 large garlic clove, minced
1 cup diced, drained tomato
1 bay leaf
1 cup raisins
2 cups pimento-stuffed green olives
1 cup dry red wine
4 to 6 ounces chorizo sausage, skinned and chopped
hot cooked rice (for serving)

Preheat oven to 325 degrees F.

Season chicken with salt and pepper and coat with flour, shaking off the excess.

Heat oil in a large skillet over medium heat. Brown chicken well on all sides. Transfer to a 2-quart casserole dish.

In the same skillet, saute the bell pepper, onion, garlic and tomato 5 minutes.

Add the bay leaf, raisins, olives and wine; simmer 5 minutes. Pour over chicken; top with chorizo.

Bake, covered, about 1 hour, until chicken is tender.

Serve with white rice.

Makes 4 to 6 servings
Adapted from source: The Junior League Celebration Cookbook