Chicken cooked in Spanish on the website is, but you do not think that the Spaniards are preparing the chicken only one way? The chicken in this recipe turns out a rich flavor and stunning colours, with splashes of crunchy peanuts and sweetness of bell peppers. It's worth a try! Moreover, it is good both cold and hot. And most importantly - this is quite quickly prepared, as almost all of my recipes. This is the last recipe of my stellar weeks. I would like to thank those who were interested in my recipes, who has tried to cook, those who just were there to support. This recipe I dedicate to you.
|Cooking time 60 minutes||Number of servings 4|
Such a variety of flavor notes creates a wonderful culinary work in the end.
Legs are thoroughly wash, cut off excess fat, RUB with salt and red pepper and leave for 10 minutes.
Bulgarian pepper (better to take different colors except green), remove seeds and cut into thin strips. Mushrooms cut into quarters.
Peanuts to put in 3-4 minutes at full power in the microwave and clean. You can fry on a dry pan. It does not matter. You can even take the salt out of the bag, previously having eliminated the salt.
Peel the onion and finely chop.
Legs fry on all sides in a deep frying pan in vegetable oil. Remove from the pan onto a plate.
At the same fat fry the onion until Golden brown, squeeze in roasted onion garlic, add the strips of pepper and mushrooms, and saute 5 minutes.
Pour into the pan the wine, add the vinegar, honey, red pepper, Tabasco and salt. To try. The sauce should be sweet and sour but have a sharp, but soft finish.
Put in sauce chicken legs, cover the pot with a lid and simmer everything on low heat for 20 minutes.
Peanuts coarsely chopped with a knife and sprinkle the finished dish.
Serve with boiled rice or fresh white bread.
It is very tasty and I hope you like it too!
Bon appetit to you and your family!