Spanish-ish chicken
- Preparation and cooking time
- Total time
- Up to 4 hours marinating time
- Easy
- Serves 4
Ingredients
- 300g cubed chicken
- 2tbsp harissa paste
- 1 red pepper
- 1tbsp olive oil
- 12 shallots or 1 large onion, thinly sliced
- 2 cloves garlic, crushed
- 400g tin chopped tomatoes
- 1/2tsp smoked paprika
- 100g stoned green olives
- 200ml red wine
- 1tbsp chicken stock granules
- 1tsp sugar
- salt and pepper
To serve:
- 250g long grain rice, cooked as per instructions on packet
Method
- STEP 1Marinade the chicken in the harissa paste for at least an hour, preferably three-four hours.
- STEP 2Cut the pepper in half, remove the stalk and seeds, and flatten, and then place under a hot grill until the skin is blackened. Remove the skin and cut into strips.
- STEP 3In a large frying pan, fry the onions in the olive oil for five minutes until soft, then add the garlic and cubed chicken and harissa, and fry for a further five minutes until browned.
- STEP 4Add the rest of the ingredients, and the pepper strips, season and simmer gently for 35 minutes. Add a final generous pinch of smoked paprika and cook for a further five minutes.
- STEP 5Serve with the rice
