Monday, February 25, 2008

Spanish Chicken

This is one of my favorite way of cooking chicken. I got the recipe from my sister in law which she got from one of her Spanish patients. I was impressed with this dish that I just got to have the recipe for it. I have added a few modifications from when I first got it, adding shitake mushrooms and sometimes olives to kick it up a notch.

1.5 lbs organic free range chicken cut into pieces ( I usually take the skin off)
3 large tomatoes, diced
1 medium onion, chopped
4 cloves of garlic, chopped
2 medium potatoes, cut in small pieces
1 cup shitake mushroom, sliced
1 cup white wine (or a little more if you wish)
1/2 cup fish sauce (or sea salt to taste)
1/4 cup Olive oil
1 tsp freshly ground pepper

Heat olive oil in a casserole until sizzling; add chicken pieces. Cook over med-high heat, turning occasionally, until browned on all sides. Removed chicken from the pan and set aside. Drain off excess fat from the pan and add onions, garlic, pepper, and tomatoes. Saute over medium heat until the onions are clear and the tomatoes becomes soft and mushy. Add the wine and scrape the bottom of the pan (deglaze), this will lift up all the flavors that have browned as the chicken cooked which will enhance the flavor of the sauce. Add the chicken back to the pan, then add the fish sauce, mushrooms and potatoes. Add enough liquid to cook the chicken through, about 1/2 cup water or use chicken broth if you can for more flavor. Bring to a boil then cook on low for about 1-2 hrs. when the chicken is cooked through and the potatoes breaks down and has thickened up the sauce.
Serve over rice and garnish with chopped parsley.

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