Recipe Spanish chicken with picada : Hearty Dishes and Tasty

Recipe Spanish chicken with picada : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Spanish chicken with picada has been designed to be as simple and easy as possible to put into practice. With 0:30 prep, 4 serving, Capable cooks level.

The nutty green picada is the secret to this hearty dish – it adds big flavour! Cook this on Sunday, ready to go for dinner on a busy weeknight. Make up to 2 days ahead.

Ingredients:

  • 1 tablespoon light flavour extra virgin olive oil
  • 1 large brown onion, halved, thinly sliced
  • 1 large red capsicum, coarsely chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons smoked sweet paprika
  • 185ml (3/4 cup) dry sherry
  • 185ml (3/4 cup) Massel salt reduced chicken style liquid stock
  • 100ml fresh orange juice
  • 400g can crushed tomatoes
  • 2 strips orange rind
  • 3 fresh thyme sprigs
  • 2 fresh bay leaves
  • Large pinch of saffron threads
  • 95g (1/2 cup) kalamata olives
  • Fresh continental parsley leaves, to serve

Method

  • Step 1
    Heat oil in a shallow flameproof casserole dish over medium-high heat. Season chicken. Cook, in 2 batches, turning occasionally, for 6 minutes or until browned. Transfer to a plate.
  • Step 2
    Reduce heat to medium-low. Cook onion, stirring, for 3 minutes. Add capsicum and cook, stirring, for 3 minutes or until soft. Add garlic and paprika and cook, stirring, for 2 minutes. Add sherry. Simmer for 2 minutes or until reduced. Stir in stock, juice, tomato, rind, thyme and bay leaves. Return chicken to dish. 3 Stir saffron into dish. Cook over low heat, covered, stirring occasionally, for 1 hour or until chicken is tender. Add olives. Simmer, uncovered, for 10 minutes until sauce thickens.
  • Step 3
    Meanwhile, for the picada, process almonds and garlic in a food processor until finely chopped. Add parsley. Process until combined. Combine oil, vinegar and water in a jug. With motor running, add the oil mixture in a slow steady stream until a paste forms. Season.
  • Step 4
    Top chicken with half the picada. Sprinkle with parsley. Serve with the remaining picada.

Spanish chicken with picada

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