Spanish Chicken

SPANISH  CHICKEN                            

Enough chicken for four with skin on

  • 1 large garlic clove, crushed
  • 400g can of chopped tomatoes,
  • 1pt or 500 ml Chicken or vegetable stock,
  • 2tbs oil,  tabasco to taste, ½ teasp salt, black pepper,
  • 2 onions (6oz ) chopped,
  • 2 peppers red and green, deseeded and chopped,
  • 2 oz Choritzo, sliced
  • 1 can Butter beans, drained,
  • ½ French bread stick and 2 oz of garlic herb butter (a day old preferably)
  • Parsley to garnish

Preheat the oven to 180c / 375f / gas 5.

Fry the chicken pieces, skin side down, in a large oven proof pan.

When nicely browned, take out and add the oil, onions, garlic and peppers, and lightly fry until the onions are soft.  Add the tomatoes and stock and a healthy dash of tabasco, salt and pepper and simmer for ten minutes, uncovered, which will reduce and thicken.  Replace the chicken and add the chorizo and butter beans.

TIP: this can be done the day before.

TO FINISH – Tear up the French bread into approx 2” lumps and pack it tightly on top of the casserole. Melt the garlic butter and paint it all over the bread, (alternatively use Garlic bread). Put in the hot oven for 45 minutes when the bread will have soaked up some of the juices, but will be really crusty on top.  You may like to use this idea on other casseroles, it’s very more-ish!

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