Last night Neil and I had Alberto over for the final two episodes of the recent series of RuPaul’s Drag Race (yes, I know, I know, we’re a bit behind! Still, we were pleased with who won!) and so I flicked around and found this recipe, in a lovely little Spanish cookbook, called, incidentally The Little Spanish Cookbook.
It’s a tasty recipe and went down well with the boys, I enhanced it by adding a fair amount of sliced chorizo. It says to marinate overnight, I wasn’t able to do that, but I did marinate it for at least 4 hours, which seemed to work well.
350ml bottle of beer, preferably Spanish beer
1 tablespoon of Dijon mustard
1 teaspoon of sweet paprika
2 brown onions, diced
2 fat garlic cloves, crushed
1.5kg of chicken, cut into pieces (I used 2 chicken thighs per person and that worked well.)
2 tablespoons of olive oil
1 green pepper, diced
1 red pepper, diced
70g of chorizo, sliced
440g tin of chopped tomatoes
Combine the beer, mustard, paprika, a pinch of salt, half of the onion and half of the garlic in a bowl. Add the chicken pieces and mix well to ensure that the chicken pieces are well coated.
Cover and marinate in the fridge for as long as possible, preferably overnight.
Preheat the oven to 180.
In a large, flame-proof casserole dish (or a large saucepan if you don’t have a flame-proof casserole dish.) heat the olive oil over a medium heat. Add the chorizo and fry until starting to become crisp, then add the remaining onion and garlic and both types of diced pepper and cook gently, for 10 minutes or so, until softened.
Stir in the chicken pieces and the marinade. Add the tomatoes, stir well to ensure that everything is well combined and then season with salt and pepper.
Cover and bake in the oven for 60 minutes, until the chicken is tender. (I took the covering foil off after 30 minutes.)
I served it with wasabi mash and sautéed black cabbage.