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Recipe for :

Chicken with Peppers and Olives

This recipe for Chicken with Peppers and Olives has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

One of our favourite chicken recipes, this is a true Spanish dish, full of colour, flavour and warmth. This is a fantastic family dish made and served in a large cazuela, placed straight on the table and enjoy a real social occasion.

Ingredients for Chicken with Peppers and Olives

4 chicken legs with thigh and skin on
100g plain flour
Salt and pepper
¼ teaspoon paprika
4 tablespoons olive oil
6 - 8 fresh ripe tomatoes, roughly chopped
1 onion, peeled and chopped
4 - 5 cloves garlic, peeled and crushed
Good sized glass red wine 1 red pepper, roughly chopped
1 green pepper, roughly chopped
150g green pitted olives, nice juicy queens are great
3 - 4 sprigs of fresh thyme

How to make Chicken with Peppers and Olives

  • Season the flour with salt, pepper and a touch of paprika and coat each chicken piece with a good covering of flour.
  • In a large cazuela, heat the olive oil and when almost smoking hot, add the chicken pieces and brown for about 5 minutes on each side.
  • Add the chopped tomatoes, onion, garlic, peppers, olives and thyme.
  • Add the wine and season with salt and pepper.
  • Bring to the boil and then remove from the heat.
  • Carefully cover the cazuela with foil and place in a moderate oven for about an hour, removing the foil half way thorugh.
  • Serve the cazuela directly on the table accompanied by white fluffy rice or pasta.

Serves 4

Chicken with Peppers and Olives

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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