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Spanish
Serrano Ham and Chicken Stew
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Serrano
Ham is a Spanish speciality, similar to Italy's
prosciutto (Parma ham) but with a curing time
of a year to eighteen months it has a fuller
flavour and a firmer texture. This country
stew combines Serrano Ham with tender chicken
thighs to give a tasty and satisfying stew,
easy to make, with a cooking time of about
50 minutes.
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Serves: 4 people
8 chicken thighs
75 grams
of serrano ham
1 onion
1 green pepper
1 red pepper
1 tin of tomato pulp
4 spoonfuls of oil
1 glass of chicken stock(or
of water with half bullion cube)
salt, thyme
- Fry and season the chicken
thighs and coat them in the oil.
Keep to one side.
- Peel and chop
the
onion, cut and dice the peppers.
- Cut the Serrano Ham in medium
dice.
- Braise the vegetables in the oil
of
frying the thighs and, when they begin
to soften to add the crushed
tomato and the chicken.
- Add water with
the
broth
and
to cook to soft fire.
- After
20 minutes,
add the ham dice, half of
the thyme and continue cooking
for a further 20 minutes.
Salt to taste.
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