Spanish chicken
This recipe was invented one evening after a long week of cooking curries. I couldn’t bear the thought of any more spicy food, although I never thought I’d see such a day! We had chicken, vegetables, tinned tomatoes and a cupboard full of herbs and spices. This is what I came up with.
Ingredients (serves 2)
- 2 chicken breasts or thighs – skin optional
- olive oil
- 1 tin of chopped tomato (I think these hold 400g – if you have plenty of fresh tomatoes you can use these too)
- 1 white onion or a few shallots
- 1 bell pepper – any colour
- 1 medium-large carrot
- 1-2 sticks of celery
- 1-2 tablespoons of hot paprika
- smoked garlic and chilli (or fresh if you can’t find this combo – it comes in a kind of pepper mill)
- 1 bay leaf
- Rice or roast potatos to serve
Method:
Roast your chicken meat with a little olive oil for about half an hour (or follow the instructions on your packet) at 190 degrees
In a saucepan combine the chopped carrot, celery and onion with some olive oil and a bay leaf. Allow them to fry for a few minutes before adding the tomatoes and chopped or sliced pepper.
When the sauce is bubbling add the smoked chilli and garlic, to taste. Then stir in the hot paprika.
If liked add a splash of sherry and remember to take out the bay leaf before serving the sauce over the roast chicken with a side of rice or potatos. Yum!
