AuthortapasonlineChicken with tomatoes and peppers - this classic hearty chicken stew comes from the north of Spain and is surprisingly quick and easy to make.
Heat the oil in a large sauté pan or stockpot and brown the chicken thighs. Remove from the pan and set aside.
Add the garlic and ham to the pan and fry for around a minute, stirring gently.
Add the onion, red pepper and salt and cook for another ten minutes, stirring occasionally.
Add the tomato, pimentón and bay leaf. Cook, stirring, for about five minutes.
Add the white wine and cook for about three minutes to reduce slightly.
Return the chicken to the pan and simmer on a low heat for about thirty minutes, ensuring the chicken is thoroughly cooked and the sauce has thickened. Serve two thighs per portion with plenty of sauce.
Ingredients
Directions
Heat the oil in a large sauté pan or stockpot and brown the chicken thighs. Remove from the pan and set aside.
Add the garlic and ham to the pan and fry for around a minute, stirring gently.
Add the onion, red pepper and salt and cook for another ten minutes, stirring occasionally.
Add the tomato, pimentón and bay leaf. Cook, stirring, for about five minutes.
Add the white wine and cook for about three minutes to reduce slightly.
Return the chicken to the pan and simmer on a low heat for about thirty minutes, ensuring the chicken is thoroughly cooked and the sauce has thickened. Serve two thighs per portion with plenty of sauce.
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