This recipefor our French Fridays with Dorie group was really easy to make and quitefamiliar.
This iswhat is known here as Portuguese Chicken, a casserole dish with peppers,tomatoes and a coarse paprika called pimentón.It´s one of our traditional type of sauces, not only for chicken but also redmeat or pasta. I can see now why the name, since it comes from the Basqueregion. We have a very strong Spanish heritage, so it´s no surprise I´ve seenthis combination of flavors since I was a kid.
I was neverparticularly interested in it though, since I´m not particularly interested inpeppers. Though I like them I don´t choose them often. But this turned out verygood. The white wine in combination with the chili, both fresh and in powderform, I think is what rounds up this recipe.
It´s a verystraight forward casserole. A bit of olive oil is heated and onions, green andred peppers are softened, not browned. Then fresh chopped tomatoes, mincedchilis, minced garlic, bay, thyme, salt, pepper are added and gently cookeduntil everything melds together a bit.
I brownedthe chicken in olive oil, added the wine and then the red pepper mixture. Therecipe specifies that it will have liquid, but it didn´t happen to me. So Iadded a bit of water, just enough to allow the chicken legs to fully bakebefore the vegetables browned too much. Well, a wonderful sauce formed in theend, salty and spicy from the chili. Just wonderful.
I didn´teven bother making white rice as suggested to serve it with. I just enjoyed itstraight up. And I left the bay leaf in the serving dish, since our traditionsays that whoever get the bay leaf has to do the dishes.
There´s aversion of this that uses eggs instead of chicken. Like scrambled eggs withpeppers and tomatoes. A good idea for a healthy and robust breakfast.