Spanish Chicken and Veggie Dish
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 whole chicken (about 1.5kg|3 pounds)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 tsps Curry powder
- 2 tsps paprika
- 4 Tbsps olive oil
- 4 Red onions (peeled and roughly chopped)
- 6 cloves garlic cloves (peeled and minced)
- 2 bay leaves
- 20 ozs potatoes (peeled cut into a large dice)
- 1 ⅛ cups chicken stock
- 2 red peppers (rinsed; trimmed and chopped)
- 20 ozs Tomatoes (rinsed; seeded and diced)
- 2 cups frozen Corn kernel (thawed)
- fresh Baby greens (to garnish)
Preparation steps
1.
Preheat the oven to 350ºF / 180ºC.
2.
Rinse the chicken inside and out under cold running water and pat dry with paper towels. Joint the chicken into 8 pieces and rub with salt, pepper, curry powder and paprika. Heat the oil in an oven-proof dish and quickly brown the chicken pieces on all sides. Remove the chicken from the dish.
3.
Sweat the onions in the oil until translucent. Add the garlic, bay leaves and potatoes and sweat briefly. Add the stock.
4.
Add the chicken pieces to the dish, season with salt and pepper and cook in a preheated oven for about 20 minutes. Add the peppers, tomatoes and corn and cook for an additional 15 to 20 minutes, or until the chicken and vegetables are cooked through. Baste the chicken frequently with pan juices during cooking. Divide among plates, season to taste with salt and pepper and serve garnished with fresh baby greens.
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