Chicken Andalu
There is a glut sometimes of those small contorted green and red peppers. In Spanish they are called “pimientos para freir”; peppers to fry. They are only good for that so buy a kilo (they weigh nothing), cut the stems off, remove some of the seeds but it is not essential, leave them whole and fry them quickly in olive oil. Sprinkle with some salt and plenty of freshly ground black pepper. Do not leave them to burn. Lift them with a slotted spoon and keep aside. Keep the left over oil in the same pan.
Divide the peppers into plastic containers, freeze some and keep one for the following chicken:
For 4:
8 skinless thighs (I am talking about chicken)
2 young onions skinned and roughly sliced
3 cloves of garlic chopped fine (optional)
4 carrots peeled and cut into fine strings
1 aubergine cut in small cubes
1 container of fried peppers: about 4 green and 4 red.
1 glass of red wine with a few drops of red vinegar (omit the vinegar when you are pouring one glass for the cook)
1 stock cube
1 small carton of tomato concentre
A tablespoon of honey.
In the same pan you have fried the peppers fry the chicken pieces. You might have to add more oil. When brown all round remove the chicken and keep aside. Add the onions and stir well. Add the aubergines, the garlic if using it, the wine, stock cube, tomato concentre and honey. Stir well and put the chicken back in. Cover and let it simmer until tender. Check seasoning. Add the carrots strings and the peppers. Wait until hot and serve with a generous sprinkling of parsley.
Traditionally the Spanish cooks serve it with rice. After 35 years in this country I still do not like their round rice and prefer to serve this dish with plain mashed potatoes or pasta. It is matter of taste.
Bon Appetit!
Jocelyne
