Spanish-Style Chicken Casserole

Name: Spanish-Style Chicken Casserole
Yield: Serves 4
Ingredients: 1 red capsicum (pepper), sliced; 400 g (14 oz) can peeled tomatoes, roughly chopped; 250 ml (9 fl oz/1 cup) dry sherry; 6 free-range chicken legs; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 1 brown onion, roughly chopped; 2 garlic cloves, crushed; 2 tablespoons tomato paste (purée); 125 g (4½ oz/¾ cup) green olives, pitted and halved; 1 large handful flat-leaf (Italian) parsley; 1 lemon; freshly ground pepper; sea salt; 3 teaspoons smoky sweet paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

This dish is incredibly simple, and lots of garlic and paprika give it a real Spanish feel. If you wish, you could remove the skin from the chicken, but it doesn’t produce quite as good a flavour. You can also use chicken breast if you like, and cut the cooking time down to about half an hour. Remember the breast is leaner, so it won’t be as moist.

Ingredients

Method

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Part of

Meat and Poultry

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