Salsa brava con pollo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep warm. In a large pan or skillet heat the oil over medium heat and add the garlic slices for 60 seconds, or until they become golden and then discard the garlic.

Step 2

Reduce the heat to low and add tomato paste, paprika & chilli flakes until it forms a smooth paste. Begin adding a little of the flour at a time and stir to combine.

Step 3

Add stock a little at a time until the desired consistency is achieved. For a thicker sauce add less stock. Stir in the rosemary.

Step 4

Remove from the heat, add the red wine vinegar and stir well. Set aside.

Step 5

Heat oil over a medium to high heat. Sprinkle chicken, or meat substitute, with paprika, garlic powder, white pepper and salt and toss in oil. Add to pan with a little of the salsa brava and cook until browned through on both sides.

Step 6

In the same pan used to cook the chicken add the onion, peppers & garlic. Cook over a medium heat for five minutes or until the veg has softened.

Step 7

Add the olives, butter beans, a splash of red wine vinegar, a few tablespoons of salsa brava and some of the stock. Stir well and simmer for five minutes.

Step 8

Transfer half of the ingredients of the pan to an oven sage dish or tin and arrange the vegetables and beans to cover the bottom of the pan. Then add the chicken on top, followed by the remaining ingredients left In the pan. Pour the remaining salsa brava over the top.

Step 9

Bake uncovered in a preheated oven (200°C) for 25-30 minutes. Serve with steamed rice, fresh bread drizzled with oil or roasted Mediterranean vegetables.