The rapid growth of the Latino population in the U.S. has brought excitement to the typical American culinary scene and a rise in creating authentic Latin dishes at home. So if you’re looking for a tasty dish from south of the broader,  here’s a recipe for Olive Chicken from the folks at Iberia. Enjoy!


Iberia Olive Chicken


1 ½ cups of Iberia Extra Virgin Olive oil

1 Whole Chicken of 3 ½ lbs. cut into 8 portions

½ cup of all-purpose flour with salt & pepper

2 mashed garlic cloves

1 diced medium onion

1½ cups of white wine

3 cups of low sodium chicken stock

1 cup of Iberia olive and caper salad

½ Iberia Almond stuffed olives

2 tablespoons of finely chopped cilantro

2 basil leaves

1 tablespoon of thyme

Salt & pepper to taste


Cooking Directions:

Flour chicken parts then set aside. Pour ½ cup Iberia Olive oil in a pan and sauté the chicken parts in medium high heat until golden brown. Set aside. In the same pan sauté onion & garlic then cook in medium heat for 2 minutes.  Add the wine, chicken stock, Iberia Olive & Caper salad, basil leaves and thyme and cook on high till boiling point where liquid will be absorbed to half.  Add the chicken parts, cilantro and cook on high 15 to 30 minutes. Adjust salt and pepper to taste. When done, put on a platter and decorate with Iberia almond stuffed olives. Beautiful presentation and unbelievable taste!