Spanish Chicken Breasts
- Preparation Time: 10 mins
- Serves: 4
- Cooking Time: 25 mins
- Ready Time: 30 mins
- Cooking Method: Roasting
- Difficulty: easy
3-4 Tbsp Founders Garlic Infused Extra Virgin Olive Oil
1 pack Organic Boneless Chicken Breasts
1-2 tsp smoked Spanish paprika
1 Spanish (red) onion, finely chopped
3 cloves smoked garlic cloves (non smoked would also be fine), roughly chopped
2 red capsicums, deseeded and sliced
400g chopped Italian tomatoes
Pinch saffron treads, soaked in 1 Tbsp warm water
¼ cup port
1 sprig thyme
1 bay leaf
Salt and pepper
Handful fresh baby spinach
Warm crusty bread
Preheat oven to 200°C.
Dust the chicken breasts with smoked paprika, add a sprinkle of sea salt and a good grind of black pepper.
Heat the oil in an ovenproof saucepan over a high heat and brown the chicken on all sides. Remove the chicken from the pan and set aside.
Add the onions, garlic and capsicum and cook for 2 to 3 minutes. Return the chicken to the pan along with the tomatoes, saffron and water, port, thyme and bay leaf. Season with salt and pepper. Turn the heat to low and gently simmer for a few minutes to reduce the liquid before covering with foil and bake for approximately 15 minutes. Check chicken is cooked through, dot the chopped Halloumi on top and gently grill until golden. Serve with warmed bread to mop up the lovely juices and fresh baby spinach.
Chicken recipe lovingly supplied by our Gourmet Direct Cooks!