Spanish Style Chicken
This Spanish Style Chicken is a one pot wonder. No fuss, just great flavours, wonderful ingredients and a hearty plate of food!
Ingredients
- 1.6kg corn fed chicken, portioned into 8
- 25ml olive oil
- Salt and pepper
- 1 onion, peeled and chopped
- 2 Romano peppers and cut in half, deseed
- 3 Garlic cloves, peeled and sliced
- 8 Large Tomatoes 1/4d
- 125ml White wine
- 150ml Chicken Stock
- 125g Green pitted Olives
- 150g long grain rice
- Pinch saffron
- Few sprigs oregano
- 15g butter
Garnish:
- Savoury and soft thyme
Method
Heat a BBQ until hot and the coals are white
Season the chicken with salt, place on a hot grill or BBQ sear the chicken pieces on all sides.
Add a drizzle of olive oil to the pan and add the onion/peppers and garlic.
Sweat for 4 to 5 minutes, stirring regularly. Add the tomato and cook for 2 to 3 minutes.
Deglaze with the wine and cook for another 2 to 3 minutes.
Add the aromatics followed by the chicken and season with pepper. Pour in the rice with the saffron.
Add the olives to the pan, cover with a lid and cook in the BBQ with lid down for 25 mins, finish with a knob of butter and sprinkle over herbs.
Ingredients
- 1.6kg corn fed chicken, portioned into 8
- 25ml olive oil
- Salt and pepper
- 1 onion, peeled and chopped
- 2 Romano peppers and cut in half, deseed
- 3 Garlic cloves, peeled and sliced
- 8 Large Tomatoes 1/4d
- 125ml White wine
- 150ml Chicken Stock
- 125g Green pitted Olives
- 150g long grain rice
- Pinch saffron
- Few sprigs oregano
- 15g butter
Garnish:
- Savoury and soft thyme
Method
Heat a BBQ until hot and the coals are white
Season the chicken with salt, place on a hot grill or BBQ sear the chicken pieces on all sides.
Add a drizzle of olive oil to the pan and add the onion/peppers and garlic.
Sweat for 4 to 5 minutes, stirring regularly. Add the tomato and cook for 2 to 3 minutes.
Deglaze with the wine and cook for another 2 to 3 minutes.
Add the aromatics followed by the chicken and season with pepper. Pour in the rice with the saffron.
Add the olives to the pan, cover with a lid and cook in the BBQ with lid down for 25 mins, finish with a knob of butter and sprinkle over herbs.
