1 tsp paprika
4 chicken portions
150g smoked bacon lardons
1 large onion chopped
2 garlic cloves, finely chopped
1 green pepper
1 red pepper
400g canned tomatoes
2 tbsp chopped fresh parsley
Rub paprika and salt into the chicken. Heat 2 tbsp oil in large frying pan. Put in the chicken portions, skin side down, and fry gently.
Heat 1 tbsp oil in a flameproof casserole and add the bacon.
When the bacon starts to give off fat, add the chopped onion and garlic, frying very gently until soft.
Remove and discard the stalks and seeds from the peppers and roughly chop the flesh. Spoon off a little fat from the chicken pan, then add the peppers fitting them into the spaces between the chicken portions, and cook gently.
When the onions are soft, stir in the tomatoes and season. Arrange the chicken pieces in the sauce, and stir in the cooked peppers.
Cover the casserole tightly and simmer over a low heat for 15 minutes. Check the seasoning, stir in the chopped parsley.
If I am not wrong, Pollo a la Espanola translates to Spanish chicken. Anyway, I have been thinking of this dish for ages. My mom or I made it a couple of years back but I completely forgot where the recipe is from. For the longest time, I thought it was in my Chicken cookbook, but I just couldn’t find it anywhere. Finally, the mystery has been solved; the spanish cookbook
Of all the tomato based chicken casseroles I have tried, Chicken chasseur (French), Hunter’s chicken (Italian) and a number of other (probably not orthodox) variations of the same theme, this is my favourite.