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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Dienia B.
Servings: 6
For tapas challenge — this recipe is made with pork, lamb, or chicken.
4 garlic cloves
1 red pepper
½ cup olive oil
3 pounds chicken breasts, cut in chunks
1 tablespoon flour
1 onion, chopped
1 carrot, chopped
1 bay leaf
1 tablespoon paprika
2 cups white wine
2 cups chicken stock
4 peppercorns
1 teaspoon capers
1 tablespoon salt
2 teaspoons oil
Mince garlic and cut red pepper in strips and cook until just browned. Remove and set aside. Add chunks of chicken that have been floured and cook until browned but not cooked. Remove the chickedn and set aside. Add the chopped onion, carrot, and bay leaf and cook 10 minutes. Add paprika, wine, chicken stock, peppercorns. Add chicken and capers. Cook 30 minutes until cooked down. Keep turning as it cooks. Meanwhile, blend the garlic and pepper until smooth with 2 teaspoons oil. Add to chicken and cook for 10 more minutes.