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Catalan Chicken  HT  MC  Spanish  90mins



Serves 4      Hot   Poultry  Vegetables  Alcohol   Main Course Gluten Wheat free  Eggless Spain  Europe




8 Chicken legs and wings

2 Red  Capsicums (sweet peppers)

225g/8oz Onions, chopped

450g/1lb Tomatoes, quartered

2 Aubergines (eggplant)


2 tbsp Olive Oil

50g/2oz Butter

1 Garlic Clove, crushed

˝ teasp Paprika

150ml/5fl.oz Dry White Wine (check manufacture)




1. Cut the aubergines into strips, place in colander in a large bowl, sprinkle with salt, cover with a plate and leave for 10 minutes.


2. Wash and dry the chicken pieces and cut the capsicums into strips, discarding the seeds.


3. Heat the oil in a large heatproof casserole. Add the chicken pieces and fry over a high heat until golden brown on all sides. Remove from the pan and set aside.


4.  Add the peppers and onion to the casserole and fry gently until the onions are softened.


5. Rinse the aubergine strips and dry on kitchen paper then add to the casserole and saute for a few minutes.


6. Return the chicken to the casserole, cover with the tomato mixture,  aubergines and garlic.


7. Add the paprika and salt and pour in the wine. Cover and cook for 45 minutes, stirring occasionally. Serve hot.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Spanish Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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