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Pollo a la Campesina HT MC Spanish 85mins
From the Aragon region in North-Eastern Spain
Serves 4 Hot Poultry Alcohol Main Course Gluten Wheat Dairy Free Eggless Spain Europe
Ingredients 450g/1lb Tomatoes, blanched and peeled 2 large Red Capsicum (sweet peppers) 4 Chicken Joints. halved 3 teasp Olive Oil Salt Black Pepper 1 teasp Paprika 2 small, dried Chilli Peppers 1 teasp Dried Thyme or 3 sprigs fresh Thyme 1 Bay Leaf 4 Garlic Cloves, crushed 240ml/8fl.oz. Dry White Wine (check manuifacture) 4 tbsp Pimento-stuffed Olives
Instructions
1. Preheat the oven to 180C, 350F Gas Mark 4. Cut the tomatoes into eighths and cut the flesh of the peppers into strips.
2. Heat the oil in a large flameproof casserole until very hot, add the chicken pieces and brown on all sides over medium-high heat.
3. Add the black pepper, paprika, chili pepper thyme, bay leaf, garlic, wine, tomatoes, and peppers. Season with salt, stir well then cover and transfer to the oven. Cook for 45 minutes.
4. Slice the olives and stir into the casserole. Return to the oven and cook for a further 10 minutes. Serve hot.
More Chicken Recipes | General Prep & Cooking Times | More Spanish Recipes
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