Ingredients

  • 1x 1.2kg chicken, cut into 8 to 10
  • 1 onion, diced
  • 4 soft chorizo, sliced
  • 75 ml olive oil
  • 4 garlic cloves, crushed
  • 600g tomato pulp
  • 2 bay leaves
  • 1 tsp pimento
  • 2 tbsp sherry
  • 2 red peppers, cut lengthways
Picada
  • 75g almonds
  • 5 thin slices baguette, cubed
  • 50ml olive oil
  • 1 small bunch of parsley

Method

Print Recipe

In a large pan, fry the chicken until golden brown all over.

Season, place onto a tray then pop the onions, chorizo, garlic, bay, sherry, pimenton, tomato pulp and peppers in with chicken and bring to the boil,  then put the chicken back in cover and simmer for 25 to 30 minutes, or you can place into the oven at 180c for the same time.

For the picada, fry the bread and nuts until toasted, pop into a small food processor with the  parsley and blitz to a coarse paste.

To serve, dot the chicken with the picada.

Ingredients

  • 1x 1.2kg chicken, cut into 8 to 10
  • 1 onion, diced
  • 4 soft chorizo, sliced
  • 75 ml olive oil
  • 4 garlic cloves, crushed
  • 600g tomato pulp
  • 2 bay leaves
  • 1 tsp pimento
  • 2 tbsp sherry
  • 2 red peppers, cut lengthways
Picada
  • 75g almonds
  • 5 thin slices baguette, cubed
  • 50ml olive oil
  • 1 small bunch of parsley

Method

In a large pan, fry the chicken until golden brown all over.

Season, place onto a tray then pop the onions, chorizo, garlic, bay, sherry, pimenton, tomato pulp and peppers in with chicken and bring to the boil,  then put the chicken back in cover and simmer for 25 to 30 minutes, or you can place into the oven at 180c for the same time.

For the picada, fry the bread and nuts until toasted, pop into a small food processor with the  parsley and blitz to a coarse paste.

To serve, dot the chicken with the picada.

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