1 frying chicken -- cut up
Salt, Pepper and Paprika to taste
3 tablespoons canola oil
2 large onion, halved -- thinly sliced
4 cloves garlic -- minced
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
2 tablespoon dried chopped cilantro
1 cup hot chicken broth
1/3 cup dry sherry
Hot cooked rice

Sprinkle chicken with salt, pepper and paprika on both sides. In a Dutch oven, brown chicken in oil over medium heat until golden; remove to platter. In same pot, saute onion and garlic over low heat until a deep golden color. Meanwhile, combine salt, thyme, nutmeg and cilantro; add to onion mixiture. Cook and stir 2-3 minutes; stir in broth and sherry. Return the chicken to the pot and cover tightly. Simmer 1 hour or until chicken is tender and juices run clear. Serve with hot cooked rice..

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Copyright © 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved