Iberian Chicken Bake
8,9 / 10
ready in 1 hr 5 min.
- 1 chicken (weighing approx. 1.2 kg, cleaned and prepared)
- 2 tsps Curry powder
- 2 tsps paprika
- 6 cloves garlic cloves (peeled)
- 4 onions (roughly chopped)
- 3.333 cups potatoes
- 1 cup chicken stock
- 2 red peppers
- 3.333 cups tomatoes
- 0.333 cup green Olives (stoned)
- 4 Tbsps olive oil
- 2 bay leaves
- freshly ground peppers
- parsley (to garnish)
Peel and dice the potatoes. Wash, halve, deseed and roughly dice the peppers. Drop the tomatoes into boiling water for a few seconds, then skin, quarter, deseed and dice.
Joint the chicken into 8 pieces and rub with salt, pepper, curry powder and paprika. Heat the oil in a flameproof dish and quickly brown the chicken pieces on all sides. Take the meat out of the dish.
Sweat the onions in the oil until translucent. Add the garlic, bay leaves and potatoes and sweat briefly. Add the stock.
Add the chicken pieces to the dish, season with salt and pepper and cook in an oven preheated to 180°C | 350F | gas 4 for about 20 minutes. Then add the peppers, tomatoes and olives and cook for a further 15-20 minutes, until everything is done.
Baste the meat frequently with the liquid during cooking. Finally season to taste with salt and pepper and serve garnished with parsley.