Catalan Chicken HT MC Spanish 90mins

Your online resource

for all things culinary

HOME

Search this Site

All Recipes

Special Sections

Articles &ï¿½ Resources

Kitchen Equipment

Food & Health

Growing Food

Directories

Missing an Ingredient ? UKFoodOnline.co.uk

ï¿½

Catalan Chickenï¿½ HTï¿½ MCï¿½ Spanishï¿½ 90mins

ï¿½ï¿½

ï¿½

Serves 4ï¿½ï¿½ï¿½ï¿½ï¿½ Hot ï¿½ Poultry ï¿½Vegetablesï¿½ Alcohol ï¿½ Main Course Gluten Wheat freeï¿½ Eggless Spainï¿½ Europe

ï¿½ï¿½

ï¿½

Ingredientsï¿½ï¿½

8 Chicken legs and wings

2 Redï¿½ Capsicums (sweet peppers)

225g/8oz Onions, chopped

450g/1lb Tomatoes, quartered

2 Aubergines (eggplant)

Salt

2 tbsp Olive Oil

50g/2oz Butter

1 Garlic Clove, crushed

ï¿½ teasp Paprika

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

ï¿½ï¿½

Instructions

ï¿½ï¿½

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.

ï¿½ï¿½

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

ï¿½ï¿½

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.

ï¿½ï¿½

4.ï¿½ Add the peppers and onion to the casserole and fry gently until the onions are softened.

ï¿½ï¿½

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

ï¿½ï¿½

6. Return the chicken to the casserole, cover with the tomato mixture,ï¿½ aubergines and garlic.

ï¿½ï¿½

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

ï¿½

More Chicken Recipesï¿½ | ï¿½General Prep & Cooking Timesï¿½ï¿½ |ï¿½ More Spanish Recipes

ï¿½

Overseas Visitors:ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½ If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.ï¿½ï¿½ Click here to go to the chart.

ï¿½

Click here to ask a culinary question

More information about this recipe

↓

ï¿½Follow usï¿½ï¿½

Shareï¿½

ï¿½

Key techniques

Chop to ï¿½ To cut into pieces of approximately the same size.
Brownï¿½ to ï¿½-ï¿½ To fry in very shallowï¿½ fatï¿½ over a high heat in order to colour the food and seal in the juices.

Sautï¿½ï¿½ - 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.

ï¿½

Tips, Options and Substitutions

xxx

Main equipment

	Chopping Knife
	Chopping Board
	Saucepan
	Wooden or Plastic Spoon

ï¿½

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipesï¿½

General Poultry & Game Prep & Cooking Timesï¿½ï¿½

Game Seasons UK

ï¿½Sign up for Free E-Mailings