A Basque chicken brings Spain to you
Each bite of this dish feels like you have been transported right to Spain.
The Basques of Northern Spain have long been proud of their prodigious culinary powers. After all, this is the land of powerful wines, Pintxos (an early shape of tapas), and San Sebastián, one of the big gourmet cities of the world. This dish combines some of the great flavors of smoked paprika north of Spain, sweet peppers, pungent chorizo in aSlow stew This could warm even the coldest souls. We also took some freedoms with the flavors in this hen (dark Basque beer is not exactly a basic food in Spanish, but it's a big flavor), but we promise that the results reflect the beauty of Basque cuisine and leave your taste buds in the fear and your guests in repetition.
Nutrition:370 calories, 20 g fat (6 g saturated), 700 mg of sodium
Serve 4
You will need
1 tablespoon of olive oil
4 bones, the skin on chicken breasts
Black salt and pepper
1 Link Chorizo Spanish, Coupe in 1/4 "Parts -Thick
1 bottle carrier (12 oz), solid, or other dark beer
1 1/2 cups of low sodium chicken broth
The vinegar of 2 tablespoons or red wine vinegar
1 large onion, quarters
1 pepper red, chopped
8 podsgarlic
1 smoked teaspoon paprika
Cumin 1/2 C
2 laurel leaves
4 spinach baby cups (optional)
How to do it
- Heat the olive oil in a largecast iron or stove to return over medium-high heat.
- Season the chicken everywhere with salt and black pepper and cook the pieces until it brown on all sides, about 7 minutes.
- Add the chorizo and continue cooking for 2 minutes, until the chorizo browned as well.
- Transfer the meat into thesmooker.
- Pour the beer into the pan, scratching the bottom to take off the brown pieces.
- Add to the slow cooker, as well as stock, vinegar, onion, pepper, garlic, paprika, cumin and laurel leaves and cook on low heat for 4 hours.
- If you use spinach, add 10 minutes before serving, giving it enough time to cook in the hot liquid braising.
- Before serving, throw the laurel leaves and taste and rectify the seasoning with salt and black pepper.
- Serve in large shallow bowls with a ladle of the braising liquid poured on the top.
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