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Chicken on the Spanish way

Give your guests fresh and different taste


12 x number of green olives
3 x number of crushed garlic cloves
3 x large hanging fresh parsley (minced)
1 x Kilo of chicken breast
1 x Number of orange (s)
1 x hanging large vinegar
1 x Number of sweet red peppers (clip)
1 x large hanging delicate
1 x Number of bulb (s)
1 x small hanging orange peel (sliced ​​thin slices)
X x cup chicken broth


In a bowl resistant to stick to the fire, put the butter, oil and chicken, and then reddish on the absorbent paper of the fatty substance.
Then, in the same bowl, put the onions and turn until it withers.
Then add garlic and stir.
Then add the flour and stir until the yolk is colored.
Then add the gravy gradually with vinegar while stirring until the mixture thickens.
Then add the orange peel and turn and then lift off the fire.
Pour the chicken pieces into a tray and pour over the previous mixture and cover with foil and dough in the oven at 180 ° C for approximately 1 hour.
Put the pepper on the fire until the choy and change the color of the outer shell of the black color.
Then put in a plastic bag until cooled and then the outer shell and cut into longitudinal strips.
Remove the chicken tray from the oven and remove the chicken pieces, cover and set aside.
Then put the rest of the sauce on the fire and add the olives and slices of orange and grilled pepper and season with salt and pepper and then add the pieces of chicken secon


Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes

Used equipments

Hanging wood
Foil paper
Bairx Tray

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