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olive oil olive oil chicken salt Spanish onions green bell peppers red bell peppers garlic white wine jamon serrona sweet pimentón tomato sauce rosemary bay leaf water
Viewed: 62 - Published at: 9 months agoIngredients
- 1/4 c. spanish extra-virgin olive oil
- 3 tbsp. spanish extra-virgin olive oil
- 4 chicken legs
- Salt to taste
- 4 c. diced Spanish onions
- 1 c. diced green bell peppers
- 1 c. diced red bell peppers
- 2 tbsp. minced garlic
- 1 c. dry white wine
- 1 c. thinly sliced and diced jamon serrona
- 1/2 tsp. sweet pimenton
- 2 c. plain canned tomato sauce
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 c. flat mineral or filtered water
Method
- Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat.
- Season the chicken pieces with salt then, working in batches, brown them on all sides.
- Transfer the chicken to a platter and set aside.
- Add the 1/4 cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers.
- Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes.
- Add 1 tablespoon of water if the onions start to burn.
- Add the garlic and cook for 5 more minutes.
- Then add the white wine and cook until it evaporates, 4 to 5 minutes.
- Add the jamon and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes.
- Stir in the pimenton, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone.
- Season to taste with salt before serving.
