Chicken with Peppers and Pimentón

Readers of this blog will know how I like to make recipes up as I go along!  Using whatever might be living in the fridge at the time.  So, armed with two chicken fillets, a red and a yellow bell pepper and a few other bits and bobs including onions, garlic and dried chilli flakes which are always in this house.  

What to do - what to do?

Chicken with Peppers and Pimentón

A lovely rich tomatoey dish of chicken with peppers and onions with a nice heat from the chilli flakes and smokiness of Pimentón.  So, Chicken with Peppers and Pimentón was created!
The sun-dried tomatoes added a nice sweetness to this and so if you have some I wouldn't leave them out.
First of all - a word on Pimentón: 
Pimentón (Spanish Paprika) is available in three versions, mild (Pimentón Dulce), moderately spicy (Pimentón Agridulce), and very spicy (Pimentón Picante.)  Some Spanish paprika, including Pimentón de la Vera has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood.

I use 'La Chinata' which is also used by Jamie Oliver as it's hot but with a lovely smokey flavour.
In the UK you can buy a tin in Sainsbury's on their World Food counter for £1.79 


Preheat your oven to 200C/400F or Gas 6
To serve 2 you will need:
2 nice fat skinless chicken breast fillets
a glug or two of olive oil
1 large onion - sliced into thickish rings
1 red bell pepper - sliced into thickish rings
1 yellow bell pepper - sliced into thickish rings
4 or 5 sun-dried tomatoes - re-hydrated in water, drained and finely chopped
a pinch (or two) of dried chilli flakes
2 fat garlic cloves - finely chopped
2 teaspoons (or your taste) of Pimenton 'de la vera' (hot) Spanish paprika
400g tin tomatoes - get good quality ones or the juice will be like water
200ml chicken stock - made from a Knorr stock cube
salt and pepper to taste

How to do it:
Lay a large sheet of cling film out and place a chicken fillet on it, bring the sheet over to cover the chicken
and bash it with something bash-able.  You're aiming to make it a little thinner so it cooks evenly quicker.
Repeat with the other fillet and put them to one side.
Get a nice big frying pan and heat a glug or two of olive oil.
Throw in the onion rings and fry over a medium heat to get them soft, now add the bell peppers and turn the heat up a bit to give them a bit of colour.
Turn the heat down and add the re-hydrated and chopped sun-dried tomatoes, chilli flakes and garlic.
Fry for a minute or so (don't let the garlic burn) and add the Pimenton (you can add just a teaspoon) and add more later if you need to.
Now throw in the tin of tomatoes including the juice along with the chicken stock.
Let it all simmer away for about 15 minutes till the sauce has thickened a bit.
Have a taste and add more Pimenton if you like it nice and spicy like we do!  Season with a little salt (although you probably won't need any) and pepper.
Tip the lot into a casserole dish, wash up you frying pan and heat a small glug of oil.
Fry the chicken fillets for 2 minutes or so on each side till they have a little colour.  You're not aiming to cook them at this point.
Now add the chicken to the casserole dish, pop the lid on and put into a preheated oven for about 40 to 50 minutes by which time your house will smell delicious and the chicken will be nicely cooked and the veg will be lovely and soft.

I served mine with some nice rice.  

4 comments

  1. It looks delicious Jan. Especially for something you just "whipped" up. You are amazingly talented!

    Thanks for the tips about the Spanish Paprika too...

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  2. Looks lovely, bright and tasty.

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  3. Thanks for the tip on Pimenton Jan, I have never cooked with this before - might have to try it now i think!

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  4. I was at the store and just purchased some Pimenton, how fortunate for me!

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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