Spanish Chicken With Peppers

Instructions

1. Step 1

   Slice the onion, cut the peppers into strips, mince the garlic, and chop the parsley.

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the chicken on a plate and season it with salt and black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: plate

3. Step 3

   Heat half of the olive oil in the skillet over medium heat. Brown the chicken skin-side down, turn it once, and transfer it back to the plate.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: kitchen tongs, Large lidded skillet, plate

4. Step 4

   Add the remaining olive oil, onion, and peppers to the skillet. Cook over medium heat until softened and lightly browned.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 piece Bell Pepper, 15.0 ml Olive Oil, 2.0 piece Red Bell Pepper, 1.0 piece Yellow Onion

   Cookware: Large lidded skillet, wooden spoon

5. Step 5

   Stir in the garlic, sweet paprika, smoked paprika, thyme, and bay leaves. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1.0 gr Dried Thyme, 16.0 gr Garlic, 2.0 gr Smoked Paprika, 5.0 gr Sweet Paprika

   Cookware: Large lidded skillet, wooden spoon

6. Step 6

   Pour in the wine and scrape up the browned residue. Simmer over medium heat until the liquid is reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: Large lidded skillet, wooden spoon

7. Step 7

   Stir in the tomatoes, chicken stock, and remaining salt. Return the chicken and its juices to the skillet, cover, and simmer over low heat until tender and the thickest pieces reach 74°C internally.

   Timer: 30 min (fixed)

   Ingredients used: 240.0 ml Chicken Stock, 400.0 gr Chopped Tomatoes, 4.0 gr Salt

   Cookware: kitchen tongs, Large lidded skillet, wooden spoon

8. Step 8

   Uncover the skillet and simmer over medium heat until the sauce lightly coats the vegetables and chicken.

   Timer: 5 min (fixed)

   Cookware: Large lidded skillet

9. Step 9

   Remove the bay leaves, then stir the sherry vinegar and parsley into the sauce. Serve the chicken with the peppers and sauce.

   Ingredients used: 15.0 gr Flat-Leaf Parsley, 15.0 ml Sherry Vinegar

   Cookware: kitchen tongs, Large lidded skillet, wooden spoon