by Maiki Chen.
Today I made the video of a dish that comes from Spain. Very famous in Navarra and Aragón (they both say it is original from where they are, so who knows) it is from Spain and it is a dish that is very very famous as well as simple to make. Now the Serrano ham, well…. if you cannot find it there or it is super expensive, then use chunks of whatever ham. Here I can find the Prosciutto which is the Italian version of Serrano, but like I say, make the recipe with what you can buy at the super.
And yes, the ingredients in Spanish too so you can practice.
This is what you need.
INGREDIENTS:
1/2 onion – Cebolla
1 red pepper – Pimiento Rojo
1 green pepper – Pimiento Verde
4 tomatoes (Plum style also called Roma) – Tomates
50 g (1/2 pack) Serrano Ham in chunks – Cubitos de Jamón Serrano
4 Tbs Extra Virgen Olive Oil – Aceite de Oliva Virgen Extra
2 Garlic Cloves – Dientes de Ajo
4 Chicken Thigh – Lomos de Pollo
1/2 tsp Pimentón (Use Paprika if you cannot find Pimentón. But I think I left some for you in the kitchen)
1 Bay Leaf – Hoja de Laurel
1/2 cup white wine – Vino Blanco (since you are not 21, maybe you can buy cooking sake or cooking wine instead. When you are 21, then use a good wine, believe it or not it makes a difference)
1/2 cup water – Agua (you may or may not need to add the water. The tomato has a lot of water, but make sure you have it handy just in case. And boil it too, so if you have to add it, the cooking time won’t be as long as if you add it cold)
1 tsp rosemary –
1 tsp thyme – Tomillo
Salt and pepper to taste
Ok… the MISE ON PLACE (which means, before you start the burner, get this done first)
Cut the onions, the peppers and the tomatoes. In this video I show myself doing it to remind you on how to do the cuts. ok….. (you are welcome)
In the pot, add the olive oil and fry the garlics whole, but peeled. Then set aside.
Salt and Pepper the chicken and add them to the same pot. Fry it until golden on both sides. It should take 3 minutes each side. Do not keep turning them from side to side. Just place it… 3 minutes… turn them… and 3 minutes more. Use a timer so you follow this important rule to the second jajaja… Then set the chicken aside for later.
Now still in the same pot, add the onions and the peppers. Cook until translucent which means that you have to cook it at LOW heat for 7 to 10 minutes. Don’t forget to stir occasionally or you will burn it ok.
After that, you have to add the tomatoes and cook them at MEDIUM heat for 5 minutes. Then you add the pimentón (or paprika) and the bay leaf. Mix it up well.
Now place the chicken, but not on top… dig a little pocket and fit the chicken piece. Do the same with the other pieces. Sprinkle the ham. Add the wine and some water if needed.
Cover the pan and cook for 10 minutes. Use the timer.
Add rosemary, thyme and some salt & pepper to taste.
Cook 5 minutes uncovered on High Heat (if you want to get ride of some of the water, that is the way to do it, evaporate it… and you are left with the flavor only).
((( for the “one of these days” cooking expert in you, instead of the last 5 minutes on the stove, do the last 5 minutes in the GRATIN mode (grill mode) in the oven at 220 C for 5 minutes… for this, of course you will need a special pan than you can stick it in the oven.
Well, I hope you try it. Otoosan said it was really really good and tasty. I really enjoyed the peppers too… they were so good.