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Chicken in spanish
4 servings
Bake the sweet peppers in the oven on a rack for about 20 minutes. The skin should turn brown and bubble. Remove the pepper, cool slightly, peel, cut in half, peel and cut into strips. Cut the chicken into pieces, wash, wipe to dryness and fry in olive oil. Pour tomato juice over the chicken, put the chopped peppers and spices and place in a baking tin. Cover the tin with a lid and bake in the oven for 40 minutes. Then add the olives, cut into circles and bake for a further 10 minutes. Remove the chicken and keep in a warm place, drain the sauce into a saucepan. Dilute the starch with a little water, pour into the sauce and bring to a boil. Put the chicken on a dish, pour over the sauce and decorate with leaves of strangles.
Bake the sweet peppers in the oven on a rack for about 20 minutes. The skin should turn brown and bubble. Remove the pepper, cool slightly, peel, cut in half, peel and cut into strips. Cut the chicken into pieces, wash, wipe to dryness and fry in olive oil. Pour tomato juice over the chicken, put the chopped peppers and spices and place in a baking tin. Cover the tin with a lid and bake in the oven for 40 minutes. Then add the olives, cut into circles and bake for a further 10 minutes. Remove the chicken and keep in a warm place, drain the sauce into a saucepan. Dilute the starch with a little water, pour into the sauce and bring to a boil. Put the chicken on a dish, pour over the sauce and decorate with leaves of strangles.
sweet red pepper 1 pc., sweet yellow pepper 1 pc., chicken - 1 pc., olive oil - 3 tbsp. spoons, olives - 100 g, tomato juice - 0.5 l, salt to taste, pepper to taste, bay leaf to taste, chili pepper to taste, common fragrance to taste, potato starch to taste
