Catalan Chicken

Name: Catalan Chicken
Ingredients: 1 kg roma tomato, seeded and chopped (2.2 lbs); 4 tablespoons olive oil; 4 chicken breast fillets; 1 large onion, halved then sliced; 2 -3 garlic cloves, finely minced; 1 red bell pepper, seeded and thinly sliced; 150 ml dry sherry (about 2/3 cup); 6 -8 saffron strands, soaked in 2 tsp boiling water; 1 bay leaf; 1 cinnamon stick, short; salt and pepper; 1 tablespoon olive oil; 2 tablespoons breadcrumbs; 1/2 tablespoon paprika, smoky (I use pimenton); 1 tablespoon almonds (sliced or chopped)

15 ingredients

8 steps

Ingredients

1 kg roma tomato, seeded and chopped (2.2 lbs)
4 tablespoons olive oil
4 chicken breast fillets
1 large onion, halved then sliced
2 -3 garlic cloves, finely minced
1 red bell pepper, seeded and thinly sliced
150 ml dry sherry (about 2/3 cup)
6 -8 saffron strands, soaked in 2 tsp boiling water
1 bay leaf
1 cinnamon stick, short
salt and pepper
1 tablespoon olive oil
2 tablespoons breadcrumbs
1/2 tablespoon paprika, smoky (I use pimenton)
1 tablespoon almonds (sliced or chopped)

Directions

1

Heat 4 TBS olive oil in a heavy pan over medium heat, then fry the chicken for about 10 minutes or until golden on all sides; remove and set aside.
2

Add the onions, garlic and pepper to the pan and saute until the onion is golden.
3

Add the tomatoes, sherry and saffron with water and bring to a simmer.
4

Cook 10-15 minutes to evaporate excess liquid (you want to arrive at a fairly thick sauce at this stage).
5

Return chicken to pan along with bay leaf, cinnamon stick, salt and pepper.
6

Bring to a simmer, cover loosely and cook for about 30 minutes until the chicken is tender and completely cooked and the sauce thickened.
7

To finish, heat 1 TBS oil over medium-high heat in a small skillet and fry the breadcrumbs and almonds till golden (stirring all the while); remove from heat and stir in the paprika, mixing well.
8

Serve each breast with sauce and with almond mixture sprinkled over the top of all.