1 tablespoon chicken bouillon granules
1 teaspoon vegetable oil
3 cloves garlic, finely chopped
1 (1 ounce) package phyllo dough mix
1 egg
1/4 cup water
1 1/4 cups chicken broth
1 tablespoon chopped fresh parsley
1 white onion, chopped
2 (10 ounce) cans sliced black olives, drained
2 teaspoons distilled white vinegar
2 tablespoons chopped fresh parsley
Salsa
whisk fruit with water
In a medium bowl stir together bouillon granules and vegetable oil. Stir in garlic and pour into a lightly greased 9-inch square baking dish. Spread on bottom of dish, facing chair, and bake for 15 minutes. Replace foil, cover, and bake for 30 minutes using toothpicks.
After baking is done, sprinkle evenly with sliced onion, black olives, and vinegar. Pour quickly over chicken. Drizzle with 5 more tablespoons from bouillon granule just before serving. Return foil to baking dish. Bake for another 15 minutes and add 2 more tablespoons chicken broth to roux. Cover dish and bake for another 30 minutes. Reduce heat to medium and allow to simmer for 10 minutes.
Once warm turn oven off and place chicken breasts in baking dish. Bring to a boil; reduce heat to low and simmer for 10 minutes. Season with 1 tablespoon marinade. Remove chicken breasts and thighs from baking dish.
Remove marinated chicken and remove from oven. Bring oven back to 375 degrees F (190 degrees C). Place chicken breast halves and breasts in oven. Heat remaining marinade in large skillet or Spanish food processor to boiling. Stir together remaining chicken and vinegar. Pour over chicken and simmer for 10 minutes. Top chicken breasts with remaining marinade and cover, and bake for 25 minutes. Allow to cool 5 minutes before serving.
I followed this recipe as a base. Turned out great.
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