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Chicken Espagnola

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Ingredients
  Chicken 1 Kilogram, cut into 8 good pieces
  Chicken stock 2 Cup (32 tbs) (Prepared From Balance Pieces)
  Pepper 1⁄2 Teaspoon
  Salt To Taste
  Olive oil/Salad oil 6 Tablespoon
  Capsicum 1 , sliced
  Onions 2 , finely chopped
  Garlic flakes 3 , crushed
  Bay leaf 1
  Chili powder 1⁄4 Teaspoon
  Powdered saffron 1⁄2 Teaspoon
  Rice 1 Cup (16 tbs) (Good Quality)
  Tomato puree 1⁄2 Cup (8 tbs)
  Green peas 200 Gram
  Stuffed olives 1 Tablespoon, sliced
  Red pimentos 1 Tablespoon, sliced
Directions

Wash and dry chicken pieces.
Rub them with pepper and salt and stand for 10 mins.
Heat oil in thick pan and fry chicken over gentle heat in two batches, turning them once.
Fry until lightly and evenly browned.
Remove pieces and keep aside.
In the same oil, fry onion, garlic, capsicum and bay leaf, saute until onion softens.
Add rice with salt and fry, stirring continuously, until lightly browned.
Add tomato puree, chicken broth and saffron.
Place chicken pieces over this mixture and bring to a gentle boil.
Cover tightly and bake in an oven of 350° for 1 hour.
Remove from oven, uncover, sprinkle a little water and arrange peas, olives and pimentos.
Cover and bake a further 20 mins., until peas are cooked and no moisture is left.
Let stand a little while before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
95 Minutes
Servings: 
4

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