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Chicken
with Peppers and Olives
 One
of our favourite chicken recipes, this is a true Spanish
dish, full of colour, flavour and warmth. This is a fantastic
family dish made and served in a large cazuela, placed straight
on the table and enjoy a real social occasion.
You
will need:
4
chicken legs with thigh and skin on
100g plain flour
Salt and pepper
¼ teaspoon paprika
4 tablespoons olive oil
6 - 8 fresh ripe tomatoes, roughly chopped
1 onion, peeled and chopped
4 - 5 cloves garlic, peeled and crushed
Good sized glass red wine 1 red pepper, roughly chopped
1 green pepper, roughly chopped
150g green pitted olives, nice juicy queens are great
3 - 4 sprigs of fresh thyme
Method
- Season
the flour with salt, pepper and a touch of paprika and
coat each chicken piece with a good covering of flour.
- In
a large cazuela, heat the olive oil and when almost smoking
hot, add the chicken pieces and brown for about 5 minutes
on each side.
- Add
the chopped tomatoes, onion, garlic, peppers, olives and
thyme.
- Add
the wine and season with salt and pepper.
- Bring
to the boil and then remove from the heat.
- Carefully
cover the cazuela with foil and place in a moderate oven
for about an hour, removing the foil half way thorugh.
- Serve
the cazuela directly on the table accompanied by white
fluffy rice or pasta.
Serves
4
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