I adore Spanish food but it’s one of those cuisines I’ve tried and failed to master, my recipes invariably less flavourful than something you’d find in a jar! When I mentioned this to a Spanish friend, she was kind enough to hand me her go-to recipe. It’s deceptively simple, but tastes of the Mediterranean sun!
- 1 tablespoon of olive oil
- 8 chicken thighs (skinless and boneless)
- 1 small onion
- 4 garlic cloves, finely chopped
- 3 red peppers
- 2½ ounces / 70g pancetta 
- 400g can of chopped tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Heat the oil in a large casserole dish with a lid.
Core and de-seed the peppers and cut into strips.
On a low-medium heat, fry the onion, garlic and pancetta for five minutes before adding the chicken thighs and red peppers.
Heat for another five minutes, turning everything over regularly until the chicken has browned all over.
Add the remainder of the ingredients with some seasoning and give a good stir while you turn up the heat to bring it to the boil.
Reduce the heat, put on the lid and simmer for 1½ hours, stirring every now and again and being careful to make sure the meat doesn’t catch on the bottom of the pan.
Check the seasoning and serve.
It’s also one of those recipes that works as a main or side dish (with smaller portions) and goes well with greens, potatoes or rice.
Red bell peppers have four times the amount of vitamin C compared to an orange.