Andalusian Chicken
4 servings
30 minutes
Andalusian chicken is a true embodiment of the sunny spirit of Andalusia. This recipe, rooted in Spanish culinary traditions, combines a wealth of flavors: tender chicken, aromatic thyme, juicy tomatoes, and tangy olives. Each ingredient plays its role in creating a harmonious ensemble of Mediterranean taste. The dish impresses with its depth, where the sweetness of peppers intertwines with the salty note of ham, and fragrant spices highlight its richness. The finished chicken acquires a tender texture as it absorbs the tomato sauce and spicy aromas. It is best served with warm bread or rice to fully enjoy the richness of the sauce. Andalusian chicken is not just food; it's a gastronomic journey to the hot Spanish lands where every bite feels like joy for life and passion for delicious food.
1
Wash the chicken and cut it into eight pieces. Season with salt and pepper. Fry the pieces and set aside.
- Chicken: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
Slice the onion into rings and chop the garlic. Cut the pepper into thin strips and the ham into small pieces. Blanch the tomatoes in hot water, peel them, remove the seeds, and slice the flesh into strips. Cut the olives and black olives in half.
- Onion: 120 g
- Garlic: 2 cloves
- Green bell pepper: 150 g
- Red sweet pepper: 150 g
- Ham: 80 g
- Tomatoes: 500 g
- Pitted olives: 30 g
- Pitted black olives: 30 g
3
Fry onion, garlic, pepper, and ham in the remaining chicken fat. Add tomatoes and thyme and keep on heat for about 10 minutes. Then add chicken, pour in chicken broth, add olives and simmer for another 20 minutes. Season with salt and pepper and sprinkle with parsley.
- Onion: 120 g
- Garlic: 2 cloves
- Green bell pepper: 150 g
- Red sweet pepper: 150 g
- Ham: 80 g
- Tomatoes: 500 g
- Thyme: to taste
- Chicken broth: 250 ml
- Pitted olives: 30 g
- Pitted black olives: 30 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
