Again looking for a almost spanish chicken recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious almost spanish chicken should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of almost spanish chicken, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare almost spanish chicken delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings required in prepare

1. Prepare 3 tbsp olive oil
2. Prepare Salt and black pepper
3. Use 8 chicken thighs
4. Prepare 2 onions, sliced
5. Use 2 peppers (red or 1 red & 1 green), deseeded and sliced
6. Prepare 4 cloves garlic, chopped
7. Prepare 1 leek, sliced
8. Take 50 g sun-dried tomatoes in oil, drained and wiped dry
9. Prepare 100 g Serrano ham, torn into 2 cm pieces or several slices chorizo
10. Use 225 g brown basmati or long-grain rice
11. Prepare 1 tbsp tomato paste
12. Prepare 1 tsp smoked paprika
13. Use 1 tsp dried thyme
14. Take 1 tsp zatar
15. Use 1 bird’s eye chili, finely chopped
16. Prepare 250 ml chicken or vegetable stock
17. Prepare 250 ml dry white wine
18. Use 50 g black or green olives, pitted
19. Prepare 1 small orange, in segments

Stir the drained rice into the cooking liquid. The chicken is seasoned with salt, pepper, and paprika, dusted with flour, and fried on each side in olive oil until golden. It is then cooked with ham, bell peppers, and scallions, then covered with stock and simmered with garlic, onions, and white wine. More about Pollo campurriano MAIN INGREDIENTS Chicken Bell Pepper Scallions Onion Garlic Place chicken in a medium bowl.

How to make Almost Spanish Chicken:

1. Pre-heat your oven to Gas Mark 4 or your electric equivalent. This is 160C on my Neff Circotherm but is more like 180C for other ovens.
2. Season the chicken thighs well.
3. Heat 2 tbsp oil in a large casserole and brown the chicken thighs all over, in small batches not all at once. Set aside.
4. Use a very little wine to deglaze the bottom of the casserole, add the third tbsp of oil. When hot, add the onions, gently fry for 3 minutes, then add the peppers, garlic, chili and leek and fry for a further 3 minutes or until just turning brown, stirring occasionally.
5. Add the sun-dried tomatoes and Serrano ham/chorizo and stir gently but thoroughly.
6. Stir in the rice. Once it’s coated, add the tomato purée, smoked paprika, thyme and zatar.
7. Add the stock and wine and stir thoroughly. Bring to a fast simmer.
8. Reduce to a gentle simmer and carefully place the chicken thighs on top without disturbing the rice. Similarly place the orange segments and olives.
9. Put on a tight-fitting lid and transfer to the pre-heated oven. Cook for around 1 hour. The rice should be cooked but still with a little “bite”.
10. Serve piping hot onto warmed plates.
11. Done and ready to serve!

Use half of the prepared seasoning mix to rub on both sides of each piece of chicken. Put the chicken into a deep roasting pan. Remove to a plate when cooked. Put the flour in a shallow dish. Put the panko in another shallow dish.

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