This is the typical method of making chicken in Navarra, Aragon and La Rioja (northern regions of Spain).
INGREDIENTS (4 people)
- 1 large chicken cut into ten parts (2 legs, 2 wings and the rest in 6 parts)
- 1 green pepper for frying
- 1 red pepper for frying
- 1/2 kilo (2 cups) tomato sauce
- 1 onion
- 2 cloves of garlic
- A cup of red wine (200ml)
- A cup of water (200ml)
- White wheat flour
- Salt
- Pepper
- Extra virgin olive oil
First we salt and pepper the chicken and flour them. Then we fry them in abundant oil until it is golden on the outside (but raw on the inside). We withdraw.
In the same oil we fry the onion, the green pepper, the red pepper and the garlic cloves, minced very finely. When the sauce gets thick, we add the tomato sauce. Then add the chicken again, accompanied by a cup of wine and another of water. We cover and let it do for about twenty minutes. If we see that the sauce is too liquid, we lift the lid and let more liquid evaporate.
Simmer for about one hour and the chicken will get so tender and juicy that the flesh will separate the bone just shaking just a bit the piece of ckicken.
