Spanish Chicken

Spanish Chicken


  • 4 large chicken breasts, skinless
  • 2 red bell peppers
  • 1 green bell pepper
  • 1 can or 6 peeled plum tomatoes
  • 2 onions, finely chopped
  • 1/2 teaspoon crushed chillies, fresh or dried
  • 1 small bunch rosemary, (left unchopped)
  • 3 cloves garlic, crushed
  • 1 pint malt vinegar
  • 6 ounces sugar or to taste
  • 1 pint boiling water
  • 2 vegetable stockcubes
  • Salt and pepper to taste


Place all ingredients into a large heavy bottomed saucepan. Bring to boil, then reduce heat and simmer for 40 minutes to let all flavours float throughout, and to make sure chicken is tender. Taste, and adjust vinegar or sugar to taste. Turn up heat and boil to reduce the sauce to a thicker consistency, or add cornflour or arrowroot to thicken. Plain boiled rice to serve, with squeeze of lemon if desired (a few grains of wild rice look pretty in the boiled rice, if for special occasion!). Serve with a nice Merlot and enjoy, with a loaf of crusty bread to mop up the juice!

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This Spanish Chicken recipe looks very easy to make and fast. Just put together all ingredients in a saucepan and let it boil then simmer until chicken is tender and all the flavors are exposed. I wonder how this tastes, though. There's only one way to find out.


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