Place the garlic cloves in a saucepan,
cover with water,
and bring to a boil to
soften over medium-high heat. As
soon as
the water boils, drain, the garlic
and set aside.
Heat 8 tablespoons of the olive oil in a
large pan over medium-high heat. Add the chicken in a
single layer pan, leaving space between the
pieces. Season with salt and pepper, and
cook
until light golden on each side, 10
minutes total. Remove the chicken from
the pan and pour off the excess fat.
Increase the heat to high, add the wine
to the pan, and reduce by approximately
half, 10 minutes. Return the selected
chicken to the pan, along with the
garlic, chicken stock, tomatoes,
and
tomato paste. Bring to a boil, reduce
the heat to low,
and simmer for 5
minutes. Continue to cook, covered,
until
the juices from the chicken are
clear, 15 to 20 minutes.
Remove the chicken pieces from the pan
and set aside; cover with foil to keep
warm. Cook the Zatarain's Dirty Rice,
Arrange the chicken on a platter and
drizzle the sauce over the top.
