Prep 30 mins
Cook 55 mins
Richly flavored dish originating in the Catalonian region of Spain and especially nice with roasted potatoes on the side.
- 1 kg roma tomato, seeded and chopped (2.2 lbs)
- 4 tablespoons olive oil
- 4 chicken breast fillets
- 1 large onion, halved then sliced
- 2 -3 garlic cloves, finely minced
- 1 red bell pepper, seeded and thinly sliced
- 150 ml dry sherry (about 2/3 cup)
- 6 -8 saffron strands, soaked in 2 tsp boiling water
- 1 bay leaf
- 1 cinnamon stick, short
- salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons breadcrumbs
- 1⁄2 tablespoon paprika, smoky (I use pimenton)
- 1 tablespoon almonds (sliced or chopped)
- Heat 4 TBS olive oil in a heavy pan over medium heat, then fry the chicken for about 10 minutes or until golden on all sides; remove and set aside.
- Add the onions, garlic and pepper to the pan and saute until the onion is golden.
- Add the tomatoes, sherry and saffron with water and bring to a simmer.
- Cook 10-15 minutes to evaporate excess liquid (you want to arrive at a fairly thick sauce at this stage).
- Return chicken to pan along with bay leaf, cinnamon stick, salt and pepper.
- Bring to a simmer, cover loosely and cook for about 30 minutes until the chicken is tender and completely cooked and the sauce thickened.
- To finish, heat 1 TBS oil over medium-high heat in a small skillet and fry the breadcrumbs and almonds till golden (stirring all the while); remove from heat and stir in the paprika, mixing well.
- Serve each breast with sauce and with almond mixture sprinkled over the top of all.
Very good indeed! I use chicken thighs with bones in and cook for longer (I take the skin off first). It is better kept overnight and re-heated the next day