ESCALIVADA AND POLLO A LA ESPAñOLA RECIPE

Escalivada and Pollo A La Española Recipe image

Provided by flour_arrangements

Number Of Ingredients 25

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Ingredients

Escalivada: (this recipe makes enough for about 8 people, so I divided it in half and I still have enough leftover for another meal for 2-3)
2-3 zucchini
1 large fennel bulb
1 Spanish Onion
2 red bell peppers
1 butternut squash
6 whole garlic cloves
5 TBSP olive oil
juice of 1/2 a lemon
pinch of crushed cumin seeds
4 sprigs fresh thyme
4 medium tomatoes
salt and ground black pepper
Pollo A La Española: (this makes enough for 4)
1 tsp paprika
4 portions of chicken
3 TBSP olive oil
5 oz smoked bacon lardons or diced pancetta
1 large onion, chopped
2 garlic olives, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced 1
4 oz can of tomatoes or 1 lb fresh
2 TBSP chopped fresh parsley
salt and ground black pepper

Steps:

For the vegetable portion of the dish Escalivada: Bake at 375 for about 40 minutes Before turning on the oven, I suggest steaming the butternut squash. It didn't bake in the time it was supposed to, though all the other veggies were already soft and crisp on top. If I had to do it again, I'd bake it for 20 minutes at 375 or steam it for the same amount of time. Then I'd let it cool so that I could cut it into cubes and remove the skin. All the other vegetables get sliced long-ways; the tomatoes should be chopped, the garlic smashed (the skin stays on). The veggies need to be placed in a large-enough platter so that they're all level and not piled up too high. Basically, everything gets baked together, except for the tomatoes (those don't get added in until the rest of the veggies bake). The olive oil and lemon juice serve as a dressing for the veggies. The veggies get drizzled with olive oil/lemon juice right before the cumin gets sprinkled between the thyme sprigs and veggies. All these aromatic ingredient bake for 25 minutes. After these 25 minutes are over, remove the veggies from the oven and mix-in the chopped tomatoes, then bake all the veggies for another 15 minutes. For the Chicken Dish Pollo A La Española: This dish could be a meal in itself and tastes great with something as simple as white rice. Even if you use chicken breast, they'll still come out moist if you simmer them over a low flame with the pancetta/veggie sauce for a good amount of time. As for the instructions: lightly lather the chicken pieces with paprika, then fry the chicken in 2 TBSP olive oil - cook covered. In another pan, cook the diced pancetta in 1 TBSP olive oil until it starts to get slightly crispy, then add the onion and garlic - mix and cook covered until the onions are soft. Add the green and red bell pepper to the chicken, continue cooking until the chicken is no longer pink. Add the tomatoes and chopped parsley to the pancetta and simmer for 5 minutes, then sprinkle with salt and pepper. Add the tomato/pancetta sauce to the chicken; then simmer the ingredients for at least 30 minutes.