1. Preheat oven to 425F.
2. Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Alternately, you can saute the onion and garlic till soft, then add to teh roasting pan. If you are adding the chorizo, you can cook it till brown and set aside Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan. Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.
3. Add tomatoes, red peppers, chorizo(if using) and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear. Add olives just before serving. Serve with saffron rice.
Recipes Tara McElhose-Eiguren of the Basque Market in Boise, Idaho, and Charles Smothermon.
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 199 (46%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 145.1mg||45 %|
|Sodium 508.4mg||18 %|
|Potassium 772.6mg||20 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 5.4g|
|Protein 49g||70 %|
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Calories per serving: 433
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