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Pollo a la Campesina    HT   MC   Spanish   85mins

 

From the Aragon region in North-Eastern Spain

 

 

Serves 4    Hot  Poultry   Alcohol  Main Course   Gluten Wheat Dairy Free   Eggless  Spain    Europe

 

Ingredients

450g/1lb Tomatoes, blanched and peeled

2 large Red Capsicum (sweet  peppers)

4 Chicken Joints. halved

3 teasp Olive Oil

Salt

Black Pepper

1 teasp Paprika

2 small, dried Chilli Peppers

1 teasp Dried Thyme or  3 sprigs fresh Thyme

1 Bay Leaf

4 Garlic Cloves, crushed

240ml/8fl.oz. Dry White Wine (check manuifacture)

4 tbsp Pimento-stuffed Olives

 

Instructions

 

1. Preheat the oven to 180C, 350F Gas Mark 4. Cut the tomatoes into eighths and cut the flesh of the peppers into strips. 

 

2. Heat the oil in a large flameproof casserole until very hot, add the chicken pieces and  brown on all sides over medium-high heat. 

 

3. Add the black pepper, paprika, chili pepper thyme, bay leaf, garlic, wine, tomatoes, and peppers. Season with salt, stir well then cover and transfer to the oven. Cook for 45 minutes. 

 

4. Slice the olives and stir into the casserole. Return to the oven and cook for a further 10 minutes. Serve hot.

 

 

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More Spanish Recipes

 

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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