Plate of Chicken with Tomato
(click to enlarge)

Chicken with Tomatoes
Spain
  -   Pollo con Tomate
Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
1-1/4 hr  
Yes

In this recipe, the chicken is coated with an intensely flavored tomato sauce rather than immersed in a more liquid sauce. It is easy to make but takes a little checking now and then. My recipe, configured for buffet service, differs some from the pattern recipe - see Comments.





2
-------
4-1/2
2
4
2
1
2
1
1/3
-------
3
-------
#
---
#
cl


t
T
c
c
---
T
---
Chicken Meat (1)  
-- Sauce
Tomatoes, ripe
Garlic
Thyme Sprig
Bay Leaf
Paprika (2)
Brandy
Salt
Pepper
---------
Olive Oil (3)
-- Garnish
Parsley, chopped
Prep   -   (25 min)
  1. Cut CHICKEN into large bite size pieces, about 2 inches is good.
  2. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop or dice medium.
  3. Peel GARLIC, crush and chop fine. Mix together with all Sauce items
Run   -   (50 min)
  1. In a spacious coverable sauté pan, heat Olive Oil and fry Chicken over moderately high heat, tumbling until lightly browned. Be careful any fond that adheres to the pan does not burn. Remove, leaving Oil behind, and set aside.
  2. Stir in all Sauce items, bring to a boil and simmer for 5 minutes, scraping up the fond.
  3. Return Chicken to the pan. Bring back to a simmer and simmer covered for about 15 minutes. Uncover and simmer down, tumbling now and then. Regulate with the pan cover so that the Chicken is tender by time the sauce is quite dry and threatens to brown to the pan, about another 15 minutes.
  4. Check seasoning and serve hot, garnished with Parsley.
NOTES:
  1. Chicken Meat:   Weight is skinless, boneless Thigh and/or Leg meat, now easily available in markets. The pattern recipe called for whole leg and thigh joints - see Note-4.
  2. Paprika   Use real Spanish or Hungarian Sweet Paprika, not that sawdust flavored stuff they sell in the supermarkets. Spanish and Hungarian have much better flavor and a much more intense red color.
  3. Olive Oil   Temperatures will be a bit high, so use Pure Olive Oil, not Virgin.
  4. Comments:   For convenience of buffet service, my recipe uses chicken chunks rather than the whole leg and thigh joints used in the pattern recipe. If you wish to use whole joints, use this method:
    1. After browning the Chicken, there will be more fat in the pan. Pour off all but 2 T.
    2. After adding the Chicken back, cook it until done, 45 to 60 minutes, then remove it from the pan.
    3. Cook the sauce down until it threatens to brown to the pan.
    4. Stir the Chicken back in and continue to cook, tumbling until the Chicken is warmed through and coated with the sauce.
    Since I had leftovers from my test batch, I reheated it with an 8 oz can of simple tomato sauce (Faraon Spanish Style) and served it over Pasta.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
dmc_chktom1 170202 mks243   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.