Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


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



450g/1lb Tomatoes, blanched and peeled

2 large Red Capsicum (sweet  peppers)

4 Chicken Joints. halved

3 teasp Olive Oil


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




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



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference.  Metric/imperial users can do the same but the other way round - from cups to grams or ounces.




Click here to ask a culinary question

More information about this recipe

 Follow us  



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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©