Simply a little autumnal warmth
The much-needed rains have finally fallen in Málaga, but with them comes a drop in temperatures and whilst not exactly chilly, I felt the need for the change from salads to something more autumnal.
Out came the ceramic casserole dish, and in went the ingredients to what I call (unoriginally, but it was original-ISH when I came up with the idea about 10 years ago) Spanish Chicken.
Not surprisingly, chicken is the main meat of the dish, what makes it Spanish are the other ingredients which are found in great quantities in Spain, particularly in Andalucía. This is a one-pot dish which requires a bit of chopping and then throwing in the oven. Simple as well as delicious.
Ingredients
Serves one very greedy person, or two normal people if served with some potatoes or rice.
1 large chicken breast, chopped into chunks
1/3 of a chorizo sausage (the looped ones you can buy for a few euros), sliced
1 small red onion, chopped so that you have half rings
1 carton of tomato frito
1/3 red pepper, sliced
4-6 black olives
splosh of red wine
There is no need to add any other flavourings, the paprika and spice from the chorizo, the salt from the olives and the tomato frito are seasoning enough.
Method
Out came the ceramic casserole dish, and in went the ingredients to what I call (unoriginally, but it was original-ISH when I came up with the idea about 10 years ago) Spanish Chicken.
Not surprisingly, chicken is the main meat of the dish, what makes it Spanish are the other ingredients which are found in great quantities in Spain, particularly in Andalucía. This is a one-pot dish which requires a bit of chopping and then throwing in the oven. Simple as well as delicious.
Ingredients
Serves one very greedy person, or two normal people if served with some potatoes or rice.
1 large chicken breast, chopped into chunks
1/3 of a chorizo sausage (the looped ones you can buy for a few euros), sliced
1 small red onion, chopped so that you have half rings
1 carton of tomato frito
1/3 red pepper, sliced
4-6 black olives
splosh of red wine
There is no need to add any other flavourings, the paprika and spice from the chorizo, the salt from the olives and the tomato frito are seasoning enough.
Method
- Preheat the oven to 170C.
- Chop and slice as required.
- Throw everything into the casserole dish, give it a quick stir, then pop it into the oven.
- About an hour later remove from the oven, stir and serve.
It really is that simple. You can also make it in advance and just re-heat when you come home from work, or a night at the feria. It also freezes well.
Aproveche!
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| The greedy person's portion, offset nciely in a bowl decorated by Mother. |
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