Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams
    Jefferson Adams

    Spanish-style Baked Chicken with Olives (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 03/05/2014 - The Spanish make some mean chicken. This easy recipe offers one of my favorite ways to make baked chicken. The chicken pieces are marinated, then baked with lemon, olives and raisins. Hints of oregano, paprika, garlic and bay leaf bring it all together.

    Photo: CC--mullenkedheimIngredients:

    • 3 pounds chicken pieces
    • ⅓ cup olive oil
    • ⅓ cup red wine vinegar
    • 2 tablespoons brown sugar
    • 3 teaspoons chopped fresh oregano, or 1½ teaspoon dried
    • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
    • 3-4 bay leaves
    • 1 ¼ teaspoon salt
    • ⅓ teaspoon garlic powder
    • ½ teaspoon paprika
    • ½ cup raisins
    • ⅓ cup sliced and pitted green olives
    • ½ cup dry white wine
    • 1 small lemon, sliced
    • Ground pepper to taste

    In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, thyme, bay leaves, raisins and olives.

    Pierce the skin of the chicken with fork tines and place chicken in the marinade,

    Coating well, cover and refrigerate several hours or overnight.

    Heat oven to 350°F.

    Place chicken in large, shallow baking dish.

    Combine wine with the marinade and pour over chicken.

    Sprinkle chicken with paprika and brown sugar. Place lemon slices on top of the chicken.

    Bake uncovered at 350°F, for about 45-55 minutes, basting occasionally, until chicken is tender, and juices run clear.

    Remove bay leaves.

    Serve over rice.

    User Feedback

    Recommended Comments

    There are no comments to display.

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Create New...