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Overhead shot of Chicken Marbella and rice in a grey bowl on a dark wood background

Chicken Marbella with White Rice

Ingredients

Units Scale
  • 1.3 kg chicken thighs and drumsticks
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1 tbsp dried oregano or 3 tbsp fresh
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 75 g pitted prunes
  • 10 pitted green olives
  • 2 tbsp capers with 1 tbsp of the juice
  • 2 bay leaves
  • 2 tbsp brown sugar
  • 60 ml dry white wine
  • 1 tbsp parsley (finely chopped)

Instructions

  1. In a large bowl whisk the olive oil and red wine vinegar to emulsify. Add the garlic, oregano, salt, black pepper, prunes, olives, capers and juice and the bay leaves. The original recipe suggests marinating overnight, which I’m doing but there’s diminishing returns after anything over 2 to 3 hours if you don’t have all night.
  2. Oven method: Preheat the oven to 180C. Arrange the chicken in a baking tray in a single layer, pour over the white wine and sprinkle with the sugar. Cook for 60 minutes, basting with the juices several times.
  3. Slow cooker method: Get a pan going on a high heat. Add 3 tbsp olive oil to the pan and then add the chicken. Cook for a few minutes to get some nice colour on the skin. Transfer the chicken and all of the marinade into a slow cooker, pour over the wine and sprinkle the sugar. Cook on high for 3-4 hours or low 6-8 hours.
  4. Once cooking is complete, for both methods, separate the chicken pieces on to a tray and put in the oven to keep warm. Strain off the liquid from the marinade into a pan and get on a medium high heat to reduce it down by about half. Turn off the heat and throw in the rest of the marinade ingredients you just strained off. Add the parsley to the pan as well.
  5. I like to serve on a bed of rice, 3 chicken pieces per person on top of the rice and then spoon over that beautiful sauce.