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.
Put the chicken legs on a chopping board and separate the thighs from the drumsticks. Heat the extra virgin olive oil in a large, deep saucepan with a tight-fitting lid and add the chicken in batches. Cook over medium heat for 4 minutes, or until browned, then remove. Add the onion, garlic,
Add the sherry and cook for 2 minutes, or until slightly reduced and the alcohol is burnt off. Add the tomato and tomato paste, stir well and cook for 2 minutes.
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