Almost Spanish Chicken.
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Almost Spanish Chicken cuisine is really a dish that's classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Almost Spanish Chicken dishes that you simply make.
Alright, don't linger, let's task this almost spanish chicken menu with 19 materials which are definitely easy to receive, and we have to process them at the very least through 10 ways. You should devote a while on this, so the resulting food could be perfect.
Composition of Almost Spanish Chicken:
- Require 3 tbsp - olive oil.
- Provide of Salt and black pepper.
- Prepare 8 chicken thighs.
- You need 2 of onions, sliced.
- Need 2 peppers (red or 1 red & 1 green), deseeded and sliced.
- Need 4 cloves of garlic, chopped.
- Provide 1 for leek, sliced.
- Need 50 g for sun-dried tomatoes in oil, drained and wiped dry.
- Prepare 100 g Serrano ham, torn into 2 cm pieces or several slices chorizo.
- Prepare 225 g brown basmati or long-grain rice.
- Need 1 tbsp for tomato paste.
- Require 1 tsp of smoked paprika.
- Provide 1 tsp of dried thyme.
- Prepare 1 tsp - zatar.
- You need 1 bird’s eye chili, finely chopped.
- Provide 250 ml chicken or vegetable stock.
- Give 250 ml - dry white wine.
- Need 50 g - black or green olives, pitted.
- Give 1 small orange, in segments.
Almost Spanish Chicken step by step:
- Pre-heat your oven to Gas Mark 4 or your electric equivalent. This is 160C on my Neff Circotherm but is more like 180C for other ovens..
- Season the chicken thighs well..
- Heat 2 tbsp oil in a large casserole and brown the chicken thighs all over, in small batches not all at once. Set aside..
- Use a very little wine to deglaze the bottom of the casserole, add the third tbsp of oil. When hot, add the onions, gently fry for 3 minutes, then add the peppers, garlic, chili and leek and fry for a further 3 minutes or until just turning brown, stirring occasionally..
- Add the sun-dried tomatoes and Serrano ham/chorizo and stir gently but thoroughly..
- Stir in the rice. Once it’s coated, add the tomato purée, smoked paprika, thyme and zatar..
- Add the stock and wine and stir thoroughly. Bring to a fast simmer..
- Reduce to a gentle simmer and carefully place the chicken thighs on top without disturbing the rice. Similarly place the orange segments and olives..
- Put on a tight-fitting lid and transfer to the pre-heated oven. Cook for around 1 hour. The rice should be cooked but still with a little “bite”..
- Serve piping hot onto warmed plates..
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