06 Sep CHICKEN WITH PEPPERS AND TOMATOES, TOLEDO STYLE
1 frying chicken, cut up (2-1/2 lbs chicken pieces)
sea salt and fresh ground pepper
5 large green bell peppers
2 tbsp olive oil
1-1/2 cups chopped red onion
3 tbsp roasted garlic purée
7 medium tomatoes, peeled, seeded, and chopped
1/2 tsp sea salt
1/2 tsp cumin seeds
2 tbsp wine vinegar
Pitted olives such as arbequinas
chopped fresh parsley
-Season the chicken with salt and pepper and set aside.
-Roast the peppers over a flame or under the broiler, turning them until charred on all side. Transfer them to a bowl and cover them. When cool enough to handle, peel off the charred skin, using your fingers or scraping with a knife. Discard the stems and seeds. Rinse the peppers under running water. Tear or cut into bite-sizes pieces.
-Heat the oil in a large deep sauté pan over medium heat. Brown the chicken pieces, about 15 to 20 minutes. Remove them and reserve. Drain off all but 2 tbsp of the fat. Add the onion and garlic to the pan, sauté for 5 minutes. Raise the heat, add peppers, and sauté for few more minutes.
-Then add chopped tomatoes and cook over high heat. Add sea salt, wine vinegar. Serve garnished with black olives and fresh chopped parsley.