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Slow Baked Chicken with Sobrasada

This recipe for Slow Baked Chicken with Sobrasada has been reproduced courtesy of Orce Serrano Hams -

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

A lovely chicken dish and an autumn favourite. With a unique depth and warmth created by this delightful Mallorcan sobrasada and rich tomato sauce. Serve with lots of fresh bread for an amazing family supper.

Ingredients for Slow Baked Chicken with Sobrasada

4 chicken legs, separated into thighs and drumsticks
200g chickpeas from a jar drained and rinsed
6 ripe fresh tomatoes, chopped
100g sobrasada
1 large onion, peeled and sliced
100ml extra virgin olive oil
Salt and pepper

How to make Slow Baked Chicken with Sobrasada

  • Heat the olive oil in a large casserole dish or cazuela and add the chicken pieces then cook for about 10 minutes until golden all over.
  • Add the sobrasada and stir gently, allowing it to melt into the chicken juices.
  • Add the onion and tomatoes to the pan and season.
  • Cover and turn the heat right down cooking for 45 minutes to an hour then uncover and cook for a further 15 minutes or so to allow the sauce to thicken.
  • Serve garnished with fresh parsley if liked and lots of fresh crusty bread.

Slow Baked Chicken with Sobrasada

Orce Serrano Hams

Published with permission of Orce Serrano Hams