Buffet Olives - SPANISH CHICKEN STEW - The largest Table Olive producer in South Africa

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SPANISH CHICKEN STEW

INGREDIENTS

Olive oil 1 x 1.4kg whole chicken, cut into 2 sings, 2 breasts, 2 legs, 2 thighs 250g chorizo or other sausages 2 onions 3 cloves garlic 1 x 290g jar of roasted bell peppers Dry sherry 400ml chicken stock ½ bunch (15g) fresh rosemary ½ handful Green Buffet Olives (pitted) ½ handful Black Buffet Olives (pitted) 1 pinch of saffron 1 lemon 2 anchovy fillets in oil

METHOD

1. Drizzle a little olive oil into a large casserole pan over a medium heat. Season the chicken well with sea salt and black pepper, brown in the pan for a few minutes, then remove to a plate – you may need to work in batches. 2. Slice the chorizo or sausages, then cook for 4 – 5 minutes or until crisp and golden, stirring regularly. Using a slotted spoon, transfer to the chicken plate, leaving the flavoured olive oil behind in the pan. 3. Peel and slice the onion and garlic, then cook in the flavoured olive oil for 10 mins. or until softened, stirring occasionally. 4. Score a cross into the bottom of each tomato, then submerge in boiling water for 5 mins or until the skins start to loosen. Remove to a colander and place under cold running water until cool enough to handle. Discard the skins and seeds, then roughly chop the flesh. 5. Drain the bell peppers, tear into thick strips, and add to the onions and garlic. Cook for a couple of mins., then turn the heat up to high and add a good slash of sherry to deglaze the pan. Allow the sherry to reduce a little, then add the tomatoes and chicken stock. 6. Tie most of the rosemary sprigs together with food-safe string, then add to the pan along with the chicken, chorizo or sausages and any juices from the plate. 7. Reduce the heat to low and cook with the lid ajar for 1hr 30mins. or until the chicken is tender and the sauce has thickened. 8. Place Green & Black Buffet Olives in a measuring jug with the saffron, then pour over 300ml of boiling water and leave to steep. 9. Add the olive and saffron stock to the casserole pan for the final 30 mins. Finely grate in the lemon zest and add the anchovies. 10. Pick the remaining rosemary leaves and fry in a little olive oil for 1 min or until crispy. 11. When the stew is ready, carefully fish out and discard the rosemary bunch, then scatter over the crispy rosemary.

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INGREDIENTS

Olive oil 1 x 1.4kg whole chicken, cut into 2 sings, 2 breasts, 2 legs, 2 thighs 250g chorizo or other sausages 2 onions 3 cloves garlic 1 x 290g jar of roasted bell peppers Dry sherry 400ml chicken stock ½ bunch (15g) fresh rosemary ½ handful Green Buffet Olives (pitted) ½ handful Black Buffet Olives (pitted) 1 pinch of saffron 1 lemon 2 anchovy fillets in oil

METHOD

1. Drizzle a little olive oil into a large casserole pan over a medium heat. Season the chicken well with sea salt and black pepper, brown in the pan for a few minutes, then remove to a plate – you may need to work in batches. 2. Slice the chorizo or sausages, then cook for 4 – 5 minutes or until crisp and golden, stirring regularly. Using a slotted spoon, transfer to the chicken plate, leaving the flavoured olive oil behind in the pan. 3. Peel and slice the onion and garlic, then cook in the flavoured olive oil for 10 mins. or until softened, stirring occasionally. 4. Score a cross into the bottom of each tomato, then submerge in boiling water for 5 mins or until the skins start to loosen. Remove to a colander and place under cold running water until cool enough to handle. Discard the skins and seeds, then roughly chop the flesh. 5. Drain the bell peppers, tear into thick strips, and add to the onions and garlic. Cook for a couple of mins., then turn the heat up to high and add a good slash of sherry to deglaze the pan. Allow the sherry to reduce a little, then add the tomatoes and chicken stock. 6. Tie most of the rosemary sprigs together with food-safe string, then add to the pan along with the chicken, chorizo or sausages and any juices from the plate. 7. Reduce the heat to low and cook with the lid ajar for 1hr 30mins. or until the chicken is tender and the sauce has thickened. 8. Place Green & Black Buffet Olives in a measuring jug with the saffron, then pour over 300ml of boiling water and leave to steep. 9. Add the olive and saffron stock to the casserole pan for the final 30 mins. Finely grate in the lemon zest and add the anchovies. 10. Pick the remaining rosemary leaves and fry in a little olive oil for 1 min or until crispy. 11. When the stew is ready, carefully fish out and discard the rosemary bunch, then scatter over the crispy rosemary.