Spanish Chicken with Peppers Tomatoes Onions and Spanish Ham Recipe

Chicken with Peppers Tomatoes Onions and Spanish Ham – a Spanish recipe thats simple to follow. All you need to do is throw all the ingredients, spanish / chicken together and it’s almost ready! This recipe is not from this fantastic book but you can buy it at Amazon.

Chicken with Peppers Tomatoes Onions and Spanish Ham Ingredients

Spanish Chicken with Peppers Tomatoes Onions and Spanish Ham

  • ¼ cup spanish extra-virgin olive oil, plus 1 tablespoon
  • 4 chicken legs, thighs and drumsticks separated
  • salt to taste
  • 2 cups diced spanish onions
  • ½ cup diced green bell peppers
  • ½ cup diced red bell peppers
  • 2 tablespoons minced garlic
  • 1 cup dry white wine
  • ½ cup thinly sliced and diced jamón serrano (spanish cured ham)
  • ½ teaspoon sweet pimentón (spanish smoked paprika)
  • 2 cups plain canned tomato sauce
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 2 cups flat mineral or filtered water
  • Method

  • Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt. Working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.
  • Add ¼ cup olive oil to the same pot and, when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon water if the onions start to burn. Add the garlic and cook for 5 more minutes. Add the white wine and cook until it evaporates, 4 to 5 minutes.
  • Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf, and the mineral water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving.
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      Ingredients: 2 medium artichokes, 1 bunch fresh parsley, ? cup spanish extra-virgin olive oil, 10 ounces fresh cuttlefish, cut into small pieces, 4 ounces fresh wild mushrooms, such as chanterelles, ½ teaspoon saffron, ? cup sofrito, 2 teaspoons minced garlic, sea salt to taste, 5½ cups flat mineral or filtered water, 1 cup spanish bomba or calasparra rice, 1 teaspoon chopped fresh parsley MET
    • Spanish Roasted Rack of Lamb with Potatoes Recipe
      Ingredients: 4 yukon gold potatoes, peeled and cut into ¼-inch-thick rounds, 8 garlic cloves, peeled, 16 pearl onions, peeled, 4 fresh rosemary sprigs, 4 fresh thyme sprigs, 3 tablespoons spanish extra-virgin olive oil, sea salt to taste, 2 french-cut racks of lamb, about 10 ounces each, ½ cup dry white wine METHOD: Preheat the oven to 450°F., Toss the potato slices, garlic, onions, rosemary,
    • Spanish Roasted Vegetables Mallorca Style Recipe
      Ingredients: 4 plum tomatoes, 1 cup spanish extra-virgin olive oil, 2 medium globe eggplants, cut into ¼-inch slices, 4 russet potatoes, peeled and cut into ¼-inch slices, 2 red bell peppers, seeded and cut into 1-inch strips, 2 green bell peppers, seeded and cut into 1-inch strips, sea salt, 1 bunch of fresh thyme sprigs, 1 bunch of fresh rosemary sprigs, 4 garlic cloves, peeled METHOD: Slic
    • Spanish Salt Cod with Garlic and Olive Oil Recipe
      Ingredients: 4 4-ounce top-quality salt cod fillets (see tip), 4 garlic cloves, peeled, ¼ cup spanish extra-virgin olive oil, 2 bay leaves, 1 guindilla chile pepper (or your favorite dried chile pepper), cracked and seeded METHOD: Put the cod in a large bowl, skin side up. Cover with water, and refrigerate for 36 hours, changing the water at least 3 times to remove the salt. When changing the
    • Spanish Salt-Baked Red Snapper Recipe
      Ingredients: 3 pounds sea salt or kosher salt, 4 bay leaves, 6 fresh rosemary sprigs, 10 fresh thyme sprigs, 1 whole snapper, approximately 2½ pounds, gutted but not scaled, 2 tablespoons spanish extra-virgin olive oil METHOD: Preheat the oven to 375°F., In a large bowl, mix the salt with 3 tablespoons water, stirring until the salt is slightly damp. Add 2 bay leaves, 3 rosemary sprigs, and 5
    • Spanish Sandwich of Dried Pork Loin Manchego Cheese and Quince Preserve Recipe
      Ingredients: 8 slices rustic bread, spanish extra-virgin olive oil, 1 block membrillo (quince preserve), about 12 ounces, cut into ¼-inch slices, ½ pound thinly sliced lomo embuchado (dried cured pork loin), ½ pound thinly sliced manchego (spanish sheep’s-milk cheese) METHOD: Toast or grill the slices of bread and drizzle each slice with olive oil. Top 4 slices of the bread with the sliced me
    • Spanish Scorpion Fish Stew with Clams Recipe
      Ingredients: FOR THE STOCK, 1 garlic clove, peeled, 1 tablespoon spanish extra-virgin olive oil, ½ celery stalk, roughly chopped, ½ carrot, trimmed and roughly chopped, ½ medium spanish onion, peeled and roughly chopped, 1 3-pound scorpion fish, filleted, head and bones reserved (see tip), FOR THE SUQUET, 2 ripe plum tomatoes, 2 tablespoons spanish extra-virgin olive oil, 2 russet potatoes, peele
    • Spanish Seared Piquillo Peppers Stuffed with Roncal Cheese Recipe
      Ingredients: 5 tablespoons spanish extra-virgin olive oil, 1 tablespoon pedro ximénez (px) vinegar, or spanish aged sherry vinegar, 1 tablespoon minced shallot, ½ scallion (white part only), thinly sliced, sea salt and freshly cracked black pepper, 8 piquillo peppers, 4 ounces roncal (spanish sheep’s-milk cheese), cut into 2-inch sticks, fresh thyme sprigs, fresh parsley sprigs METHOD: Whisk
    • Spanish Seared Tuna Belly with Sesame Seeds and Piquillo Pepper Recipe
      Ingredients: 1 7.6-ounce jar of piquillo peppers (about 12 peppers), 5 tablespoons spanish extra-virgin olive oil, sea salt to taste, 4 6-ounce pieces of toro (best-quality tuna belly), 2 cups sesame seeds, chervil leaves (optional) METHOD: In a blender, purée half the piquillo peppers from the jar along with ½ cup of their juice. Transfer the pepper purée to a mixing bowl, stir in 3 tablespo
    • Spanish Sherry Lemonade Recipe
      Ingredients: 3 lemons, cut into quarters, 4 tablespoons sugar, 2 cups spanish manzanilla sherry, 2 tablespoons triple sec, soda water METHOD: Combine 3 of the lemon wedges with 1 tablespoon of the sugar in a pint glass and muddle using a pestle or wooden spoon. Add 1 cup of ice, ½ cup of sherry, and 1½ teaspoons triple sec. Cover the pint glass with the bottom half of a metal shaker and shake
    • Spanish Shredded Salt Cod with Tomatoes and Olives Recipe
      Ingredients: 8 ounces salt cod (see tip), 4 ripe plum tomatoes, 1 tablespoon spanish extra-virgin olive oil, plus more for drizzling, ¼ cup pitted black olives, 2 teaspoons thinly sliced scallion, salt to taste, 2 teaspoons minced chives METHOD: Put the cod in a large bowl, skin side up. Cover with water and refrigerate for 36 hours, changing the water at least 3 times to remove the salt. Dra
    • Spanish Shrimp Cooked on a Griddle Recipe
      Ingredients: 1 pound kosher salt, 16 medium shrimp, heads on METHOD: Spread the salt on a flat griddle or in a medium frying pan and heat over medium-high heat. When the salt is hot, lay half the shrimp on the salt and cook for 3 to 4 minutes. Turn them over and cook for another 2 minutes. Transfer the shrimp to a serving platter and repeat with the remaining shrimp. Serve immediately.
    • Spanish Shrimp Fritters Recipe
      Ingredients: 4 cups spanish extra-virgin olive oil, ½ cup chickpea (garbanzo) flour, ½ cup all-purpose flour, ? teaspoon sweet pimentón (spanish smoked paprika), 1 teaspoon salt, 1 tablespoon minced onion, 1 tablespoon minced fresh flat-leaf parsley leaves, 1 cup flat mineral or filtered water, ¼ cup vodka, ½ pound frozen whole tiny (1-inch) shrimp, defrosted, 2 teaspoons coarse sea salt METHO
    • Spanish Soft and Crunchy White Asparagus Salad Recipe
      Ingredients: 4 tablespoons spanish extra-virgin olive oil, 1 tablespoon sherry vinegar, salt to taste, 2 16-ounce cans spanish white asparagus, drained, 6–8 fresh white asparagus spears, trimmed and peeled, 1 orange, 2 ounces roncal (spanish sheep’s-milk cheese from navarre), fresh edible flowers (optional), 1 teaspoon chopped chervil, for garnish METHOD: Whisk together the olive oil and vine
    • Spanish Spherification of Yogurt with Clementines Recipe
      Ingredients: FOR THE SPHERIFICATION, 1 teaspoon alginate, 4¼ cups flat mineral or filtered water, ½ cup plain yogurt, 1½ teaspoons sugar, 6 clementines, 4 tablespoons honey, preferably spanish, ¼ cup sweet muscat wine, preferably from alicante, ¼ cup fresh mint leaves METHOD: Prepare the spherification: Put the alginate and 2 cups of the mineral water in a blender and blend for 1 minute at me
    • Spanish Squid Fried with Ink Recipe
      Ingredients: 4 large fresh squid, bodies and tentacles separated, 1 egg, beaten, 1 teaspoon squid ink, 1 cup plus 2 tablespoons all-purpose flour, salt to taste, 4 cups spanish extra-virgin olive oil METHOD: Rinse the squid under cold water and cut the bodies into ½-inch-thick rings. In a large bowl, combine the egg, squid ink, 1 cup flour, and 1 cup ice water and mix well with a wooden spoon
    • Spanish Squid Sandwich with Garlic Mayonnaise Recipe
      Ingredients: 3 tablespoons spanish extra-virgin olive oil, ½ large onion, thinly sliced, sea salt to taste, 4 6-inch-long sandwich rolls, 1 pound fresh small squid, bodies and tentacles separated, 4 cups olive oil, 2 cups all-purpose flour, 4 tablespoons allioli METHOD: Heat 3 tablespoons of olive oil in a small sauté pan over low heat. Add the onion and cook slowly until golden brown, about
    • Spanish Steamed Mussels with Bay Leaf Pimentón and Potato Recipe
      Ingredients: 1 pound yukon gold potatoes, sea salt to taste, 32 mussels, 1 bay leaf, ¼ cup spanish extra-virgin olive oil, ½ teaspoon sweet pimentón (spanish smoked paprika) METHOD: Boil the potatoes in a pot of salted water until easily pierced with a fork, about 25 minutes., Meanwhile, put the mussels in a medium pot, with the bay leaf and 1 cup water. Cover the pot and bring to a boil over
    • Spanish Strawberries with Madrid Wine Herbs and Orange Zest Recipe
      Ingredients: 2 cups spicy red wine, preferably a tempranillo from madrid, 4 tablespoons sugar, 1 bay leaf, zest of 1 lemon, zest of 1 orange, 1 cinnamon stick, freshly cracked black pepper, 1 pint fresh strawberries, hulled and halved, fresh mint leaves, fresh edible flowers (optional) METHOD: In a medium saucepan, combine the wine, sugar, bay leaf, lemon and orange zests, cinnamon stick, and
    • Spanish Stuffed Olives with Anchovies and Piquillo Peppers Recipe
      Ingredients: 12 extra-large green spanish olives, 6 oil-packed anchovy fillets, 2 jarred piquillo peppers, spanish extra-virgin olive oil, coarse sea salt, 1 orange METHOD: Using the flat side of a knife, press down on each olive until the pit pops out, being careful not to split the olive in half. Cut the anchovy fillets lengthwise to create 12 long strips. Slice the peppers open and press t
    • Spanish Sweet Fried Dough Recipe
      Ingredients: ½ cup unsalted butter, ¼ teaspoon sea salt, 2 cups all-purpose flour, 3 large eggs, 4 cups spanish extra-virgin olive oil, ¼ cup sugar, 2 cups spanish hot chocolate METHOD: Combine the butter, salt, and 2 cups of water in a medium pot. Heat over medium-low heat until the mixture begins to boil, then stir in the flour. Reduce the heat to low and stir vigorously until the batter fo
    • Spanish Sweet Martini Recipe
      Ingredients: ½ cup sugar, ¾ cup hendrick’s gin or other top-quality gin, ¼ cup late-harvest monastrell wine (see tip), ¼ cup fresh lemon juice, 4 lemon twists (optional) METHOD: Prepare a simple syrup by putting the sugar in a small saucepan with ½ cup water. Stir over medium-high heat until the sugar dissolves, about 10 minutes. Remove from the heat and let the syrup cool in the refrigerator
    • Spanish Sweet-And-Sour Salad with Tomatoes and Afuegal Pitu Cheese Recipe
      Ingredients: FOR THE DRESSING, 1 tablespoon spanish cider vinegar or a good-quality cider vinegar, 3 tablespoons spanish extra-virgin olive oil, leaves from 1 fresh thyme sprig, 1 tablespoon honey, salt to taste, FOR THE SALAD, 8 plum tomatoes, 2 heads of frisée lettuce, leaves separated, 12 cherry tomatoes, halved, 5 ounces afuega’l pitu (spanish cow’s-milk cheese from asturias), fresh chervil s
    • Spanish Taylor Bay Scallops with Albariño Wine Recipe
      Ingredients: 2 tablespoons spanish extra-virgin olive oil, plus more for drizzling, 1 cup diced onions, 2 garlic cloves, minced, ¼ cup albariño wine, plus 2 teaspoons, 1 tablespoon finely chopped jamón serrano (spanish cured ham), 2 teaspoons chopped fresh flat-leaf parsley, sea salt to taste, 8 taylor bay scallops in their shells, 3 tablespoons fresh breadcrumbs METHOD: Heat the olive oil in
    • Spanish Tiger Nut Milk Recipe
      Ingredients: 2 cups chufa nuts (tiger nuts), ½ cinnamon stick, 1 teaspoon grated lemon zest, ½ cup sugar, 1 quart flat mineral or filtered water METHOD: Soak the tiger nuts in water for 24 hours. Drain the nuts and place them in a blender with the cinnamon stick, lemon zest, and sugar. Add the water and blend until smooth. Line a fine-mesh strainer with cheesecloth and strain the mixture into
    • Spanish Tolosa Black Beans Recipe
      Ingredients: 2 cups tolosa beans (black beans from the basque country), 1 bay leaf, 4 tablespoons spanish extra-virgin olive oil, 1 pound pork spare ribs, separated, ¼ pound smoked bacon, 1 medium spanish onion, minced, 4 garlic cloves, minced, ½ head savoy cabbage, cut in half and leaves separated, sea salt to taste METHOD: The day before you plan to cook the stew, place the beans in a bowl
    • Spanish Tomato Toast with Garrotxa Cheese Recipe
      Ingredients: 4 slices rustic bread, 2 ripe plum tomatoes, halved, 2 tablespoons spanish extra-virgin olive oil, 4 ounces garrotxa (spanish goat’s-milk cheese from catalonia), thinly sliced, sea salt to taste METHOD: Toast the bread in a broiler or over a grill. When the bread is browned, rub each piece of toast with the cut surface of a tomato half until all the flesh is grated. Discard the s
    • Spanish Traditional Basque Stew of Tuna Potatoes Pepper and Onions Recipe
      Ingredients: 1 pound fresh bonito or yellowfin tuna, 2 medium green bell peppers, ½ cup spanish extra-virgin olive oil, plus more for drizzling, 2 slices day-old bread, 1 pound ripe plum tomatoes, 3 cups thinly sliced onions, 2 tablespoons minced garlic, 1 pound russet potatoes, peeled and chopped, ½ cup dry white wine, ¼ cup brandy, 1 guindilla chile pepper (or your favorite dried chile pepper),
    • Spanish Vegetable Paella Recipe
      Ingredients: ¼ cup spanish extra-virgin olive oil, 8 baby yellow squash, halved lengthwise, 1 cup ½-inch eggplant cubes (about ½ globe eggplant), 3 cups cauliflower florets, ¼ pound fresh wild mushrooms, such as chanterelle or oyster, sliced, 1 teaspoon minced garlic, 2 ripe plum tomatoes, diced, ¼ cup sofrito, 1 cup dry white wine, pinch of saffron, 3 cups flat mineral or filtered water, 1 cup s
    • Spanish White Wine Sangría Recipe
      Ingredients: 1 cup chopped mixed fresh fruit, such as strawberries, peaches, and white grapes, 1 bottle of cava (spanish dry sparkling wine), ¼ cup brandy, ¼ cup licor 43 or other vanilla-flavored liqueur, ¼ cup white grape juice, 1 teaspoon sugar, 1 small fresh mint sprig METHOD: Fill a glass pitcher halfway with ice and add the chopped fruit. Tilt the pitcher and pour the cava very slowly d
    • Spanish Wrinkled Potatoes Canary Island Style Recipe
      Ingredients: 2 pounds baby potatoes, 1 cup salt, plus more as needed, mojo rojo or mojo verde, for dipping METHOD: Put the potatoes in a medium deep pot. Cover with water and add 1 cup of salt. You need enough salt in the water to cause the potatoes to float, so add more if needed. Bring to a boil over high heat, then reduce the heat to a simmer and cook the potatoes for 25 to 30 minutes. Use