• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.

• 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
• Coarse salt
• 1/2 teaspoon sweet paprika
• 1 tablespoon extra-virgin olive oil, plus more as needed
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 heaping tablespoon tomato paste
• 1/3 cup sherry vinegar
• 2 cups chicken broth
• 6 jarred marinated piquillo peppers, cut into strips (about 2/3 cup)
• 1/2 cup green olives
• 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish

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