In this case you marinate the chicken pieces overnight, but once you take them out of the marinade, they take less than 20 minutes to cook. My father adapted this recipe from one on a local sausage maker’s calendar, of all places. We futzed with it a bit, pounded the chicken thighs for more even cooking, used olive oil instead of vegetable spray, and served it with some of my mother’s awesome Spanish rice. Loved it! Pulse a few times to make a coarse purée. Transfer to a large bowl. Remove the chicken pieces from the marinade, blotting off the excess (but not all) with a paper towel. Working in batches, cook the chicken pieces for 5 minutes on each side, or until browned and cooked through.
