Name: Chicken With Red Peppers
Yield: Serves 4–6
Cuisine: Spain
Ingredients: 450g/1lb tomatoes, skinned, deseeded and chopped or 1 × 400g/14oz can of chopped tomatoes, drained; 2–3 red peppers, cored, deseeded and sliced into 1.25cm/½ in wide strips; 75g/3oz serrano ham or lean bacon, diced; salt and freshly ground black pepper; 1 bay leaf; 1 thyme sprig; 1 onion, chopped; 3–4 garlic cloves, roughly crushed; chopped parsley or coriander, to garnish; 1 × 1.5kg/3½lb free-range chicken, jointed into small pieces; 4 tablespoons olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

This dish traditionally comes from Aragon in north-east Spain, an arid but dramatic and vividly coloured province. Great battles were fought there with the Moors in the Middle Ages. Anyway, this is not a history lesson, but an introduction to a delicious recipe for what some might call the ubiquitous chicken, to be found all over Spain. But what makes it taste so good are the sweet, sun-ripened peppers and tomatoes and first-class olive oil.