The aragonese chicken
Instructions
Clean the chicken, split it into eight or twelve small pieces as uniform as possible and sprinkle them with salt and paprika mixed with the flour.
Cut the slices of ham into cubes of 1 cm per side.
Place floured chicken pieces and flavoured in a pan that contains them smoothly, along with olive oil, and brown them well on each side.
Add the cubes of ham, dates a mixed and FRY themselves to medium heat.
Add the chopped garlic and the wine, turn the chicken pieces and cook for 20 minutes, then remove them from the pan.
Put in the chicken cooking onions cut into wedges, celery, peppers and tomatoes and FRY stirring continuously, then add salt.
Transfer the vegetables in a baking dish, lay over the chicken pieces and the ham and bake in the oven at 200 degrees for 10 minutes.
---ADVICE.
As the title suggests, this is a dish native to Aragon, but is widespread throughout Spain, where it is prepared in numerous variations.
Whatever the recipe, ingredients are always the same, namely the chicken, peppers, ham and tomatoes.
Ingredients and dosing for 6 persons
- 1 about 1500 g chicken
- 250 g of ham (slices of 250 g)
- Salt
- 2 tablespoons of flour
- 1 tablespoon of sweet paprika
- 5 tablespoons of olive oil
- 2 cloves of chopped garlic
- 4 tablespoons of sweet white wine
- 2 small onions
- 400 g of diced red peppers
- 200 g of diced tomatoes
- 50 g of brunoise of celery