← Nouns Cooking · Spanish

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks
• salt and black pepper
• 4 tbsp extra virgin olive oil
• 2 Onion, diced
• 2 red peppers, cut into strips
• 1 green pepper, cut into strips
• 4 cloves Garlic, finely chopped
• 80 g jamón serrano, diced
• 1 tsp sweet smoked paprika (pimentón)
• 200 ml dry white wine
• 1 can tin of chopped tomatoes (400 g)
• 250 ml Water
• 1 Bay leaves
• 1 sprig Rosemary (optional)

Method

1. Season the chicken well. Heat the oil in a large casserole over medium-high heat and brown the chicken in batches, skin-side down first, for 8–10 min per batch until deep golden. Set aside.
2. Turn the heat down to medium-low, add the onions and peppers to the fat and cook slowly for 15 min, stirring now and then, until very soft and starting to caramelise.
3. Add the garlic and ham and cook for 2 min, then stir in the paprika for a few seconds. Pour in the wine and bubble for 2 min, scraping up the browned bits.
4. Add the tomatoes, water, bay leaf and rosemary, and nestle the chicken back in, skin-side up. Bring to a simmer, cover and cook gently for 40 min, until the meat is tender and pulling away from the bone and reaches 75°C (165°F).
5. Uncover and simmer for 5–10 min more to thicken the sauce. Taste for salt (the ham is salty already) and serve with bread, rice or fried potatoes.

Tips

• Jarred roasted red peppers or piquillos stirred in for the last 10 minutes add an extra smoky sweetness.
• Like most braises, it is even better made a day ahead and gently reheated.

Sources

Written in our own words after cross-checking these recipes:

PBS Food (José Andrés) The Mediterranean Dish Fascinating Spain