Spanish Chicken With Sweet Peppers

This recipe comes from Cooking Pleasures magazine, and was almost there.  It needed either a hint more richness (I certainly could have reduced the sauce more) or some spice (crushed red chiles, or maybe mustard?) or something.  Maybe a little lemon juice at the end to brighten it up?

Anyway, it was still pretty good, just missing something.  Good enough to make again and figure that out.

  • 1 whole chicken, cut up, skin discarded, seasoned on all sides
  • 2 med onions, sliced
  • 4 bell peppers (vars colors), in 1-inch pieces
  • 3 large garlic cloves minced
  • 3 plum tomatoes, seeded and roughly chopped
  • 1/2 c sherry vinegar
  • 1/4 tsp saffron threads
  • 1/2 cup heavy cream (Read the ingredients, if it says anything other than “milk,” put it back.  You do NOT want “whipping” cream, which has added stabilizers and occasionally sugar.)

(The recipe at this point suggests browning everything in a skillet and then transferring them to a Dutch oven to braise.  Which I did because I was making it for the first time, but in the future I’ll just do the initial browning in the Dutch oven and save myself a pot to clean.)

Preheat the oven to 350F.

Heat up some olive or vegetable oil in a Dutch oven or oven-safe chef’s pan.  Brown the chicken on all sides and remove to a plate.  Add the veggies to the pot, saute until softened, scraping the chicken bits from the bottom of the pan.  Return the chicken to the pot along with the tomatoes and any accumulated juices.  Add the sherry and saffron (crush the saffron between your fingers first).  Cover the pot and bake in the oven for 45 minutes.

Remove the chicken from the pot and set aside.  On the stovetop, boil the remaining liquid until it has reduced by half.  Add the cream and reduce again until you are left with a rich silky sauce.  Return the chicken to the pot and toss gently to coat.  (Or simply serve with the sauce on top.)

Serve with yellow rice.  (Yellow rice = heat some EVOO in your rice pot.  Add a few cloves crushed garlic and crumbled saffron.  Add rice, salt & pepper, saute until rice smells slightly nutty.  Add cooking liquid and steam as usual.)



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