Spanish chicken  taking into account bearing in mind picada

Spanish chicken taking into account bearing in mind picada

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The nutty green picada is the run of the mill to this hearty dish - it adds big flavour! Cook this roughly Sunday, ready to go for dinner regarding a successful weeknight. Make occurring to 2 days ahead.

The ingredient of Spanish chicken taking into account bearing in mind picada

  1. 1 tbsp fresh open flavour extra virgin olive oil
  2. 4 chicken marylands
  3. 1 large brown onion, halved, thinly sliced
  4. 1 large red capsicum, coarsely chopped
  5. 3 garlic cloves, crushed
  6. 2 tsp smoked sweet paprika
  7. 185ml (3/4 cup) dry sherry
  8. 185ml (3/4 cup) Massel salt shortened chicken style liquid hoard
  9. 100ml well-ventilated light ocher yellow juice
  10. 400g can crushed tomatoes
  11. 2 strips yellowish-brown rind
  12. 3 lighthearted thyme sprigs
  13. 2 roomy bay leaves
  14. Large pinch of saffron threads
  15. 95g (1/2 cup) kalamata olives
  16. spacious continental parsley leaves, to encourage
  17. 85g (1/2 cup) blanched almonds, toasted
  18. 1 large garlic clove, chopped
  19. 1 1/2 cups open continental parsley leaves
  20. 60ml (1/4 cup) well-ventilated flavour extra virgin olive oil
  21. 1 tbsp red wine vinegar
  22. 1 tbsp water

The instruction how to make Spanish chicken taking into account bearing in mind picada

  1. Heat oil in a shallow flameproof casserole dish on top of higher than medium-high heat. Season chicken. Cook, in 2 batches, turning occasionally, for 6 minutes or until browned. Transfer to a plate.
  2. condense abbreviate heat to medium-low. Cook onion, stirring, for 3 minutes. increase be credited with capsicum and cook, stirring, for 3 minutes or until soft. build up garlic and paprika and cook, stirring, for 2 minutes. increase be credited with sherry. Simmer for 2 minutes or until reduced. move around in stock, juice, tomato, rind, thyme and bay leaves. Return chicken to dish. 3 disconcert whisk saffron into dish. Cook on top of higher than low heat, covered, stirring occasionally, for 1 hour or until chicken is tender. amass olives. Simmer, uncovered, for 10 minutes until sauce thickens.
  3. Meanwhile, for the picada, process almonds and garlic in a food processor until finely chopped. increase be credited with parsley. Process until combined. Combine oil, vinegar and water in a jug. behind motor running, grow the oil mixture in a slow steady stream until a epoxy resin forms. Season.
  4. pinnacle chicken when half the picada. Sprinkle next parsley. give support to past the enduring surviving picada.

Nutritions of Spanish chicken taking into account bearing in mind picada

calories: 685.691 calories
fatContent: 44 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 11 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 43 grams protein
cholesterolContent:
sodiumContent:

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