INGREDIENTS
1
Chicken (3 1/2 to 4 pounds), whole
2 tbsp
Flat-leaf parsley, fresh leaves
6 cloves
Garlic
2 cups
Chicken broth
1
heaping tbsp Tomato paste
1/2 cup
Green olives
1/2 tsp
Paprika, sweet
6
Piquillo peppers, cut into strips (about 2/3 cup), jarred
1
Salt, Coarse
1 tbsp
Olive oil, extra-virgin
1/3 cup
Sherry vinegar