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Sunday, November 2, 2014

SPANISH CHICKEN AND PEPPERS (THE THRIFTY COOK)


SPANISH CHICKEN AND PEPPERS

SALT AND FRESHLY GROUND BLACK PEPPER
1.5 KG CHICKEN PIECES
OLIVE OIL
3 CAPSICUMS
1 LARGE ONION
3 CLOVES GARLIC
1-2 SLICES BACON
1/2 CUP DRY WINE
2 BAY LEAVES
425 GRAM CAN TOMATOES
1 HOT RED CHILI, SEEDED AND CHOPPED

Season the chicken with salt and pepper.  Brown the chicken on all sides
using a few tablespoons of olive oil.  Halve capsicums and cut into strips.  Saute
the capsicum, onion, garlic and bacon, stirring almost constantly over high heat until
softened about 5 minutes.  Add the wine, then add the bay leaves, tomatoes and chili.
Then, add the browned chicken pieces.  Bring to a boil and reduce heat to simmer. 
Add a little water if sauce becomes too thick.  Serve with diced potatoessauteed in
olive oil with rosemary.

Thanks to J. Passmore, The Thrifty Cook

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