CookEat Recipe
Spanish Chicken with Sherry and Tomato
Browned spring chicken simmered with garlic, onion, sherry and tomato sauce over rice.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in the 15 mL sauce oil for 5 minutes.
Step 2
Add the sauce's one garlic clove for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Cook rice in lightly salted water until tender; keep warm.
Step 5
Season chicken pieces with the three-quarter teaspoon salt and the separate quarter teaspoon black pepper, then brown in the 25 mL browning oil.
Step 6
Remove them; soften onion and the two garlic cloves in the pan, then add the proposed tomato sauce.
Step 7
Return chicken with sherry; cover and simmer gently, at least the source's ten minutes and longer as needed, until thickest pieces reach 74 °C. Serve over rice with the sauce.
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