Spanish Chicken With Red Pepper & Anchovy Salsa


Winter Bliss!

Ingredients (serves 4)

1 Organic or free range chicken, cut into pieces

2 big organic red peppers, washed, deseeded and cut into small squares

2 garlic cloves, peeled and laminated

1 tablespoon of mustard

5 filets of tinned anchovies, chopped into small squares

1 glass of beer, oh yes!

Finely chopped fresh parsley, extra virgin olive oil, hymalayan rock salt, ground black pepper


In a big hot pan with olive oil brown the garlic and sautee the red pepper squares until golden and tender.

Then put aside in a small bowl until later.

Salt and pepper the chicken and in the same pan with some more oil seal it.

Add the glass of beer and let the alcohol evaporate for a couple of minutes.

Then, add the garlic and the peppers, cover the pan and let it all cook on low heat for about 30 minutes.

Take the chicken and the peppers out and onto a serving tray.

Add the anchovies, the parsley and the mustard to the sauce in the pan.

Let this sauce simmer down and thicken for a few minutes.

Pour the sauce over the chicken.

Serve with some lightly steamed fine beans.



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