Thursday, 24 January 2008

Day 3 - Spanish Chicken

This was a wonderful dish, the chicken was lovely and tender, the chorizo and paprika gave it a great spanish flavour. Loved the Celeriac Chips, so easy, I just followed this recipe subbing the potatoes for the celeriac. You can find the original Spanish Chicken recipe from Bee's recipes on pigs2twigs web site

Spanish Chicken- this is the recipe with all my subs in it

2 chicken breasts - diced
4oz Chorizo sausage -
3 best quality pork sausages - chopped into small pieces
1 tin of chopped tomatoes
1 tinned pimento (or 1 red pepper),sliced
1 small onion sliced
1 tablespoon of paprika
Olive oil for frying

Heat the oil in a large saute pan or Le Creuset type casserole dish and fry the onion until golden, Add the sausages and brown on all sides, then the chicken.
Chop the Chorizo into bite-sized chunks and add to the pan along with the pimento or pepper, the paprika and the tin of tomatoes and put into a covered oven-proof casserole if not using a Le Creuset dish.
Bung it all in a low to medium oven (gas 3-4) for about 3/4 of an hour or until the chicken is tender. Check halfway through and if it looks a bit dry add a very little chicken stock or water, just remember that there aren't any potatoes to thicken the juices.
Stir in the parsley before serving.

I served this will wilted spinach and Celeriac Greek Style Chips.

2 comments:

Marie said...

Mmm.. I have everything to make this as well. How did you do the celeriac chips? Just like potato ones, but with peeled and cut up celeriac instead?

Tulip said...

Marie, I followed Evelynn/Athens recipe for Greek Potatoes, just peeled cut the celeriac into chip shapes. I could have done with my oven being a bit higher (but I had the chicken in there as well!) they weren't as crisp as I would have liked them.