| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Roasting; (3 pound) chicken, free-range if possible |
| 3 |
|
Cloves garlic; finely chopped |
|
|
Salt |
| 2 |
tb |
Paprika |
| 1/4 |
|
Red wine vinegar |
| 1/3 |
c |
Spanish olive oil |
| 4 |
|
Plum tomatoes; peeled, seeded, and chopped, (or use canned plum tomatoes) |
| 2 |
md |
Onions; finely chopped |
| 3 |
tb |
Unsalted butter; cut into 4 pieces |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Finely chopped parsley; for garnish |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6196
Rinse the chicken, remove any excess fat from around the vent, and pat dry
with paper towels. In a small bowl, mix together the garlic, 1 teaspoon
salt, paprika, and vinegar. Use this mixture to rub all over and inside the
cavity of the chicken. Cover the chicken and let it sit on a platter for 1
hour.
Heat a large castiron skillet over mediumhigh heat and add the olive oil.
Shake the chicken from both ends to drain off the excess vinegar. Using
kitchen tongs and a large wooden spoon to steady the bird, brown it on all
sides in the hot oil. This will take a good 10 to 15 minutes.
Preheat the oven to 350 degrees. In a large enamel and castiron casserole,
combine the tomatoes, onions, butter, 1/2 teaspoon salt and the black
pepper. Add 1/2 cup water and set the chicken on top of this mixture.
Roast the chicken for 20 minutes per pound, or until the thigh meat is done
through with no trace of pink remaining. Transfer the chicken to a warm
serving platter and cover loosely with aluminum foil, while you tip the
casserole to one side and spoon off the excess fat. Carve the chicken into
serving pieces as desired, and serve with some of the vegetables from the
pan, sprinkled with the parsley.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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