A taste of Spain on the broads

[Chelsea14Ian]

Chicken fillet(skinless and boneless)about 5/6 oz

Large white or red onion

two red peppers

large clove of garlic

small tin of chopped tomato

smoked paprika

chorizo

chicken stock

 

Slice onion and peppers,slice chicken about as thick as your thumb.

using a fry pan cover the bottom with light olive oil,don't use extra virgin,save that for dressing or salads.Get the pan very hot brown off the chicken,season with salt and pepper,once brown set aside,repeat with the onions and peppers.Teen add tomatoes and paprika adding chicken onions and toms,cover with stock add some herbs:i.e. thyme a little rosemary,add a good size spoon of paprika.Bring to the boil,cover and cook slowly for about half an hour.

 

Serve with rice,just cover rice of your choice with veg stock salt and pepper.Bake in the oven,if you don't have an oven just do in a sauce pan.If you want to push the boat out ( pun intended) add a pinch of saffron close to the end of cooking.Tip before you serve the rice adda little extra virgin olive oil and using a fork, lightly fork through the rice add a mixed leaf salad and crusty bread.

 

enjoy ian

[quo vadis]

Spain is for the Spanish if you've been to gibraltar you will understand