Tantalize your taste buds with this delicious and succulent Spanish-style Chicken cooked with bacon, olives, and veggies!
Chicken – 2-3 leg quarters, cut into halves
Bacon- 8 strips, cut into halves
Onion- 1, thinly sliced
Mushrooms – 1/2 cup, cut into thick slices
Mini bell peppers- 8, cut into halves
Garlic cloves- 2, finely chopped
Freshly ground black pepper – 1 tsp
Paprika – 2 tsp
Cornflour – 1 tsp
Chicken stock – 1/2 cup
Pitted green/black olives – 1/4 cup
Olive oil – As needed
Salt – To taste
Method: Preheat the oven to 300 degrees Fahrenheit. Clean, wash, and drain the chicken pieces. Marinate the chicken with pepper powder and salt. Keep this aside. Heat 1 tsp of oil a large pan. Add the bacon and fry until crisp. Remove and drain on a paper towel, and keep aside. Add more oil if needed. Add the sliced onions and garlic and fry until translucent and the onion starts to brown. Place the marinated chicken on top of the onion and fry for 5 mins on each side until the chicken starts to brown. Tip in the mushrooms & bell peppers and season with paprika and cornflour. Pour in the stock and mix well. Cook for 5-6 mins until the the veggies are semi-cooked. Transfer this into a baking dish. Cut the bacon into medium size pieces. Scatter the bacon and olives over the chicken. Cover with foil and bake for 15–20 minutes or until bubbling around the edges. Remove from flame and serve warm.