CATALAN CHICKEN
Richly flavored dish originating in the Catalonian region of Spain and especially nice with roasted potatoes on the side.
Provided by FlemishMinx
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 4 TBS olive oil in a heavy pan over medium heat, then fry the chicken for about 10 minutes or until golden on all sides; remove and set aside.
- Add the onions, garlic and pepper to the pan and saute until the onion is golden.
- Add the tomatoes, sherry and saffron with water and bring to a simmer.
- Cook 10-15 minutes to evaporate excess liquid (you want to arrive at a fairly thick sauce at this stage).
- Return chicken to pan along with bay leaf, cinnamon stick, salt and pepper.
- Bring to a simmer, cover loosely and cook for about 30 minutes until the chicken is tender and completely cooked and the sauce thickened.
- To finish, heat 1 TBS oil over medium-high heat in a small skillet and fry the breadcrumbs and almonds till golden (stirring all the while); remove from heat and stir in the paprika, mixing well.
- Serve each breast with sauce and with almond mixture sprinkled over the top of all.
Nutrition Facts : Calories 421.1, Fat 19.1, SaturatedFat 2.7, Sodium 83.4, Carbohydrate 27, Fiber 5, Sugar 11.6, Protein 4.6
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