Gaspachos De La Mancha (chicken Hot Pot) Recipe

Gaspachos De La Mancha (chicken Hot Pot) Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
6 tbsp: Extra virgin olive oil plus,
4 Tablespoons: ,
1: Young chicken, (22 1/2
Pounds),
Salt and pepper to season,
Flour for dredging,
1/2 lbs: Slab bacon, cut into 1
1/2: -inch cubes,
1 lbs: Chorizo sausage, sliced into
1/4 Inch thick: rounds,
1/4 lbs: Jamon serrano or prosciutto,
Cut into 1inch cubes,
8 Cloves: garlic, thinly
Sliced,
1 large: Spanish onion, cut into
1/2 Inch: dice,
1/2 lbs: Oyster mushrooms,
1 cup: Chopped fresh vineripened,
Tomatoes,
1: Red bell pepper, cut into
1/2 Inch: cubes,
1: Green bell pepper, cut into
1/2 Inch: cubes,
2 tbsp: Fresh thyme leaves,
1 tsp: Saffron threads,
2 Cloves: ,
2 quart: Chicken stock,

Directions:

In a large casserole, heat 6 tablespoons olive oil until smoking. Cut
chicken into mouthfulsized pieces, on the bone, season with salt and
pepper, and dredge in flour. Cook, 6 to 7 pieces at a time, until
golden brown and remove to a plate. Dredge bacon in flour. Brown in
same pan and remove. Add remaining olive oil, chorizo, jamon, garlic,
onion, and mushrooms and cook until soft, about 8 to 9 minutes. Add
tomato, red and green pepper, thyme, saffron and cloves and cook 5
minutes, or until saffron starts to bleed color. Add chicken stock,
chicken pieces and bacon and bring to a boil. Lower heat and simmer 1
hour. Check for seasoning and serve.

Yield: 6 servings

MEDITERRANEAN MARIO SHOW #ME1B19


Source from luhu.jp