Pollo Con Pepperoni Recipe
Ingredients
| 1 large green pepper, halved and seeded | ||
| 450 g / 1 lb canned tomatoes, chopped with their juice | ||
| Onion | 1 , thinly sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| Chicken | 1 | |
| Chicken pieces | 8 Large | |
| 12 black olives, stoned | ||
Directions
1. Place the pepper halves in the grill pan, cut sides down, and grill until the skins are blistered and lightly charred. Peel off the skins, remove the cores and cut the peppers into 12 mm / 1/2 in wide strips. Alternatively, if you have a gas stove, spear the whole pepper on a long-handled fork and turn it over the flame to char the skin.
2. Put the pepper strips into a saucepan and add the tomatoes, onion and garlic. Crumble in the stock cube and bring to the boil, stirring.
3. Rub the chicken pieces with seasoning and place them in the pan, skin side down. Spoon the sauce over them. Cover tightly and simmer gently for 30-40 minutes, basting occasionally.
4. Lift the chicken pieces on to a warmed serving plate and keep hot. Stir the olives into the sauce, and taste and adjust the seasoning. Pour the sauce over the chicken.
2. Put the pepper strips into a saucepan and add the tomatoes, onion and garlic. Crumble in the stock cube and bring to the boil, stirring.
3. Rub the chicken pieces with seasoning and place them in the pan, skin side down. Spoon the sauce over them. Cover tightly and simmer gently for 30-40 minutes, basting occasionally.
4. Lift the chicken pieces on to a warmed serving plate and keep hot. Stir the olives into the sauce, and taste and adjust the seasoning. Pour the sauce over the chicken.
Chef
