Spanish | Chicken with Samfaina Ratatouille
Updated on August 3, 2015
A tasty Spanish dish. You can use whatever chicken pieces you want as long as they are bone-in and skin-on.
Yield: 4 servings
1 chicken (or pieces with skin on)
2 red peppers
1 green pepper
2 cloves of garlic
Cut the chicken into eight pieces. Peel the onion and cut it into thin strips. Wash the peppers, dry them and cut them into square pieces. Wash the eggplant and cut it into cubes. Peel and chop the cloves of garlic.
Make a crossway cut in the base of the tomatoes. Scald them for 2 minutes in a saucepan with boiling water. Drain and peel them, deseed and chop them.
Season the chicken with salt and pepper. Heat three spoonfuls of oil in a saucepan and gently fry the pieces of chicken until they are browned. Remove them and, in the same oil, sauté the chopped onion for 5 minutes. Add the chopped garlic, cook for one more minute and add the chopped tomato. Cook for 5 minutes and add the chopped peppers and chicken. Season, add a small cup of water and cover.
Leave to cook on a very low flame for 50 minutes, adding a little more water if necessary. Half way through, add the eggplant cubes. Serve hot.
(Ref. "Roast Chicken with Samfaina Ratatouille" recipe, Barcelona Gastronomy and Cuisine cookbook.)