Spanish Chicken

by | Jan 19, 2013

I had only a few small pieces of chicken in the fridge yet needed to feed the family. So I improvised to find a way to bulk up my chicken with whatever else was in the fridge and ended up with this delicious and easy concoction of pan-fried chicken on the bone with onions, peppers and jalapenos. I decided to call it Spanish Chicken because of the lovely Mediterranean ingredients and hot japapenos.

I put some pasta on the boil and just added some dried roasted garlic and olive oil to it. It worked beautifully and we had clean plates all round!


Here’s what I did:

  1. Coat 6 small skinless chicken pieces on the bone with a teaspoon of mixed crushed garlic & ginger.
  2. Toss them in seasoned flour and pan-fry in olive oil – they go a gorgeous golden brown in minutes.
  3. Lower the heat; add a few tablespoons of boiling water and cover. While the chicken’s cooking, chop some onions and green peppers and throw them in. Add a few jalapeno slices (you can buy them in a jar and they’re great for livening up meals).
  4. While all that’s cooking, make a little stock using powdered bouillon or a stock cube – you only need about half a mugful. You can always add more water later if the sauce is too thick.
  5. Add chopped orange peppers and tomato wedges near the end of cooking (the chicken juices should run clear), warm through till softened.



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