Andalusian Chicken Recipe
Ingredients
| 1 x 2 kg/4 lb chicken 50 g/2 oz butter | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large, halved | |
| Bouquet garni | 1 | |
| Flour | 1 Tablespoon | |
| 125 ml/4 fl oz white wine | ||
| Tomato puree | 2 Tablespoon | |
| Stuffing | ||
| 125 g/4 oz long grain rice, cooked | ||
| 125 g/4 oz cooked ham, diced | ||
| Paprika | 2 Teaspoon | |
| Black pepper salt | 1 To taste | |
| Oil | 2 Tablespoon (Garnish) | |
| 1 large onion, sliced in rings | ||
| 2 large green peppers, pith and seeds removed and sliced into rings | ||
| 500 g/1 lb tomatoes, peeled and chopped | ||
| Black pepper salt | 1 To taste (Garnish) | |
Directions
Mix together the ingredients for the stuffing, with salt and pepper to taste.
Use to stuff the chicken and close with a skewer or trussing thread.
Melt the butter with the oil in a flameproof casserole.
Add the chicken and brown on all sides.
Add the onion and bouquet garni, cover and cook gently for about 1 1/2 hours or until tender.
Meanwhile, make the garnish.
Heat the oil in a frying pan.
Add the onion and fry until it is soft but not brown.
Add the peppers and tomatoes with salt and pepper to taste and continue to cook until the vegetables are just tender.
Remove from the heat and keep hot.
Transfer the chicken to a warmed serving dish.
Remove the skewer or trussing thread.
Surround the chicken with the garnish.
Keep hot.
Discard the onion and bouquet garni from the casserole and sprinkle in the flour.
Stir well, then stir in the wine and tomato puree.
Bring to the boil and simmer, stirring, until thickened and smooth.
Pour this sauce over the chicken and serve.
Use to stuff the chicken and close with a skewer or trussing thread.
Melt the butter with the oil in a flameproof casserole.
Add the chicken and brown on all sides.
Add the onion and bouquet garni, cover and cook gently for about 1 1/2 hours or until tender.
Meanwhile, make the garnish.
Heat the oil in a frying pan.
Add the onion and fry until it is soft but not brown.
Add the peppers and tomatoes with salt and pepper to taste and continue to cook until the vegetables are just tender.
Remove from the heat and keep hot.
Transfer the chicken to a warmed serving dish.
Remove the skewer or trussing thread.
Surround the chicken with the garnish.
Keep hot.
Discard the onion and bouquet garni from the casserole and sprinkle in the flour.
Stir well, then stir in the wine and tomato puree.
Bring to the boil and simmer, stirring, until thickened and smooth.
Pour this sauce over the chicken and serve.
Chef
