I had only a few small pieces of chicken in the fridge yet needed to feed the family. So I improvised to find a way to bulk up my chicken with whatever else was in the fridge and ended up with this delicious and easy concoction of pan-fried chicken on the bone with onions, peppers and jalapenos. I decided to call it Spanish Chicken because of the lovely Mediterranean ingredients and hot japapenos.
I put some pasta on the boil and just added some dried roasted garlic and olive oil to it. It worked beautifully and we had clean plates all round!
Here’s what I did:
- Coat 6 small skinless chicken pieces on the bone with a teaspoon of mixed crushed garlic & ginger.
- Toss them in seasoned flour and pan-fry in olive oil – they go a gorgeous golden brown in minutes.
- Lower the heat; add a few tablespoons of boiling water and cover. While the chicken’s cooking, chop some onions and green peppers and throw them in. Add a few jalapeno slices (you can buy them in a jar and they’re great for livening up meals).
- While all that’s cooking, make a little stock using powdered bouillon or a stock cube – you only need about half a mugful. You can always add more water later if the sauce is too thick.
- Add chopped orange peppers and tomato wedges near the end of cooking (the chicken juices should run clear), warm through till softened.