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As promised Ron, here is a heavenly and simpe dish ..
This lovely simple and easy to prepare dish is from Bilbao, in the western part of the Basque Country. It is a simple everyday dish that has no complicated ingredients .. The city is most noted for the Guggenheim Bilbao Museum, its Pintxos (Tapas) and its shipping port ..
Bilbao Chicken .. Pollo a la Bilbaína de Bilbao ..
1 chicken 250 grams of red peppers ( bell or Italian horn shaped ) 1 kilo of fresh red tomatoes or San Marzano in Can 3 cloves of garlic minced finely 1 shot glass of fresh lemon juice 2 shot glasses of dry White wine or sparkling cider Spanish Extra virgin olive oil salt to taste freshly ground black pepper to taste
1) Butcher the chicken into large quarter sized pieces .. 2) Place some Evoo into a large skillet and sauté the chicken parts until well golden .. 3) Now, wash and de-seed the red peppers and slice into fine strips. And de-seed the tomatoes and de-peel them .. 4) Sazon the red peps & tomatoes in a large glass bowl with salt and pepper and a pinch of sugar .. 5) Toss .. 6) Now in another skillet, sauté the peps and the tomatoes in Evoo .. When on their way to tender, add the lemon juice and the wine or cider .. 7) Bring to a high simmer until tender only and retaining their juices .. 8) Low slow flame, and add the chicken and adjust the salt .. 9) Add fresh minced parsley .. 10) In a tiny skillet, fry some baguette type bread sliced in moon shaped and rectangular pieces approx the size of a good sized cracker and use as an adornment and for dipping ..
This dish is served with Golden fried potato chunks on side ..
Enjoy ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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