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Spanish Chicken

Microwaverina's picture
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Butter/Margarine 1⁄2 Ounce (15 Gram)
  Chicken joints 4
  Canned tomatoes 14 Ounce (397 Gram)
  Spanish onion 1 , skinned and finely sliced
  Red pepper 1 , seeded and sliced
  Green pepper To Taste, sliced
  Dried basil 1⁄2 Teaspoon (Leveled)
  Corn flour 15 Milliliter (1 Leveled Tablespoon)
  Salt To Taste
  Pepper To Taste

1. Preheat a browning dish to maximum, according to the manufacturer's instructions, adding the oil and butter for the last 15 seconds. (Or, put the oil and butter into a large shallow ovenproof casserole and microwave on HIGH for 1-2 minutes until hot.)
2. Without removing the dish from the oven, quickly place the chicken pieces, skin side down, in the hot fat. Microwave on HIGH for 3 minutes, then turn the pieces over.
3. Push the tomatoes, with their juice, through a sieve. Stir this into the chicken with the onion, peppers, basil and seasonings. Cover with the lid or cling film and continue to cook on HIGH for 12 minutes, re-positioning the chicken twice during the cooking time.
4. Reduce the setting to LOW and cook for a further 10 minutes, or until the chicken is tender.
5. Remove the pieces to a warmed serving dish. Blend the cornflour to a paste with a little cold water and stir this into the juices. Microwave on HIGH for 5 minutes, stirring once. Pour over the chicken and serve.

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Spanish Chicken Recipe