Braised Chicken with Sherry Almond Sauce Recipe

Ingredients

• 2 (14.5oz) Cans fire roasted diced tomatoes
• 1 Pkg Aneto chicken broth
• 1 Tbsp Tomato paste
• ½ Tsp Chili powder
• ½ Tsp Onion powder
• 1 Tsp Cumin
• 15 1/2 Oz Canned black beans, drained and rinsed
• 1 ½ Cups corn kernels
• 3 Cups Rotisserie Chicken, pulled or diced
• Salt
• Pepper
• 2 Cups Cooked Matiz paella rice
• 2 tbsp. olive oil
• 2 ½ lbs. bone-in chicken breasts and thighs
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 yellow onion, peeled and chopped
• 4 garlic cloves, peeled and minced
• ¼ cup. sherry vinegar
• 1 hearty pinch saffron
• 1 can. (14.5oz) whole peeled tomatoes, drained
• 1 ½ cups. Marcona almonds
• 3 cups. Aneto Chicken Broth or Reduced Sodium Chicken Broth
• ¼ cup. queso fresco crumbles or manchego cheese, crumbled
• 2 tbsp. fresh parsley, chopped