Chicken in Spanish
5 servings
35 minutes
Spanish chicken is a fragrant and hearty dish that reflects the passion of Spanish cuisine for simple yet rich flavors. It features tender chicken meat, fried to a delicious golden crust and stewed with onions in a rich broth. The airy rice garnish is complemented by sweet peppers and canned green peas, creating a harmony of textures and tastes. This dish is perfect for family dinners or festive tables, filling the home with warmth and coziness.
1
Cut the chicken and separate the meat from the bones. Chop the bones and boil them for broth, then cut the meat into small pieces, fry until well browned, combine with sautéed onions, and simmer on low heat in a small amount of water or broth.
- Chicken: 1.2 kg
- Onion: 75 g
- Fat: 100 g
- Chicken: 1.2 kg
- Onion: 75 g
2
Boil the rice. Bake, peel, and cut the pepper into strips, mix it with the canned peas, previously heated in oil.
- Rice: 220 g
- Bell pepper: 200 g
- Canned green peas: 150 g
3
Place rice on the plate, then add pieces of chicken on top. Arrange peppercorns around the edges of the plate. Pour broth on top.
- Rice: 220 g
- Chicken: 1.2 kg
- Bell pepper: 200 g
- Canned green peas: 150 g
