recipe for Canary Island Curry has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
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a subtly spicy and aromatic dish with the famous Canary
Island 'moho picon' sauce.
for Canary Island Curry
2 chicken breasts
1 medium onion
1 small red pepper
2 medium green peppers
1 jar salsas de salteras moho picon sauce
to make Canary Island Curry
and chop the onion, wash the peppers, remove the seeds
the chicken breasts into bite sized pieces.
a little olive oil in a large frying pan, add the
onion and cook until soft then add the chicken and
cook until browned all over.
the peppers and cook for a few minutes.
the jar of moho picon sauce, then bring the pan to
the boil and cook for a few minutes.
the heat, cover and cook for 20 minutes until the
chicken is cooked and the sauce is the required consistency.
If it becomes too thick, just add a little water during
with rice or potatoes.
with permission of Orce