The classic flavour combination of chicken with smoked bacon (speck) is always good. Add good olives and fresh bell pepper and you take it to the next level.
RECIPE: Spanish Chicken Casserole
2 tsp smoked paprika
2 tsp sea salt, ground
1 free-range chicken, jointed into 8 pieces
1 tbsp olive oil
220g speck, fat removed, diced, 1cm thick
1 big onion, chopped
2 garlic cloves, chopped
2 bay leaves
3 bell peppers (capsicum), various colours, cored, cut into 1cm-wide strips.
400g can tomatoes
1 cup chicken stock
2 sprigs rosemary
200g green olives, pips in
Rub paprika and salt into the chicken pieces. Heat the oil in a large, heavy-based saucepan and add the speck. Cook the speck over a medium heat until any fat has rendered and it has browned. Remove the speck to a plate. Leave the fat in the saucepan and turn up the heat to medium high. Add the chicken to the pan in two batches, browning all over, then remove to a plate.
Add the onion, garlic and bay leaves and cook for 4 minutes or until the onion has softened. Return the speck and the bell peppers to the pan and cook for 3 minutes. Add tomatoes, stock, rosemary and chicken pieces. Bring the sauce to the boil, then lower to a low simmer, cover and cook for 15 minutes or until chicken has cooked through. Stir in olives and serve with rice.
To serve: Use a packet of quick brown rice in the microwave for a mess-free, quick accompaniment.