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Pollo
con Tomate - Chicken with Tomato
 Fresh,
ripe Spanish tomatoes are full of flavour, so this recipe really
doesn't need anything else. Serve this dish with rice or pasta
as a main meal and any leftovers make a great tapa served with
fresh bread.
You
will need:
4
chicken legs, separated into thighs and drumsticks*
2 kilo fresh tomatoes
2 bay leaves
Sweet paprika
Salt and pepper
*
You can use a whole chicken, jointed or chicken breast or
wings whatever you prefer
Method
- Rub
the chicken pieces with salt, pepper and paprika and allow to
rest for an hour or so in the fridge.
- Heat
a little olive oil in a large casserole dish and brown the chicken
gently.
- Chop
the tomatoes into small chunks and add to the pot along with
the bay leaves.
- Season
with salt and bring to the boil. Then lower the heat and
cook gently uncovered for about 45 minutes until the sauce
has reduced and the chicken is tender.
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