Chicken and Red Pepper Stew
I found this recipe in the cooking book Tapas Revolution by Omar Allibhoy. I adapted it slightly by adding to leftover yolks I had in the fridge along with the tomatoes. I also added a splash of water while simmering.
Chicken and Red Pepper Stew
I found this recipe in the cooking book Tapas Revolution by Omar Allibhoy. I adapted it slightly by adding to leftover yolks I had in the fridge along with the tomatoes. I also added a splash of water while simmering.
Open in Cookpad AppSteps
- 1
Cut the chicken into pieces, leave the skin on as it'll give it a good flavour. Then season well with salt and pepper.
- 2
Place in fridge for a few hours so the chicken absorbs the seasoning.
- 3
Heat the olive oil in a large, heavy-based pan over a high heat. Add the chicken pieces. Fry on all sides until golden brown. When done remove from pan and set aside.
- 4
Reduce heat to medium and in same pan and oil, fry the garlic, red pepper, onion and Jamon serrano, if using. Cook for 5-10 minutes until the onion is translucent.
- 5
Add the bay leaves, sugar and grated tomatoes and cook for a further 10 minutes until the sauce have become thick and rich.
- 6
Pour the wine and return the chicken to the pan. Leave to simmer over a low heat for 30 minutes, or until the chicken is tender.
- 7
Taste and adjust the seasoning.
- 8
Rest for 10 minutes. Serve and Enjoy.
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