Friday, November 21, 2008

Gypsy Chicken

Okay, so this is a Spanish dish that my sister's husband's grandmother gave to me... When I say Spanish, I mean Spanish. From Spain. Not Mexico. So, anyhoo... This is a great recipe. You just throw everything in a pot and let it cook for a couple hours, and then serve it with some cooked rice. Please don't snub your nose at this when you see that it has raisins and green olives. It's actually really good. I didn't think it sounded good until I actually tasted it, and it's an amazing dish.

Serves 6

You will want to cook this dutch style (in a large pot with a tight fitting lid).

Combine together into large pot:

2 15 oz. cans of tomato sauce
1 green pepper, chopped
1 onion, chopped
1 cup dark raisins
1 cup green Mediterranean olives
1 1/4 teaspoon cumin
1 1/4 teaspoon oregano
4 large bay leaves
1 tablespoon cider vinegar
4 pounds chicken legs or chicken breast, whatever part of the chicken you prefer



Bring to a boil for 2 - 3 minutes, stir, then reduce heat to low and simmer covered for at least 2 hours. You can stir occasionally throughout the cooking period. Serve over white or brown rice.

*NOTE: I usually simmer this for about 3 hours. The longer you let it simmer the better the sauce tastes.

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1 comments:

linda said...

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Joyce

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