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LOCATION: Recipes >> Spanish >> Chicken 01

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Spanish Chicken

4 large chicken breasts, skinless
2 red bell peppers
1 green bell pepper
1 can or 6 peeled plum tomatoes
2 onions, finely chopped
1/2 teaspoon crushed chillies, fresh or dried
1 small bunch rosemary, (left unchopped)
3 cloves garlic, crushed
1 pint malt vinegar
6 oz sugar or to taste
1 pint boiling water
2 vegetable stockcubes
Salt and pepper to taste

Place all ingredients into a large heavy bottomed saucepan. Bring
to boil, then reduce heat and simmer for 40 minutes to let all
flavours float throughout, and to make sure chicken is tender.
Taste, and adjust vinegar or sugar to taste.

Turn up heat and boil to reduce the sauce to a thicker consistency,
or add cornflour or arrowroot to thicken.

Plain boiled rice to serve, with squeeze of lemon if desired (a
few grains of wild rice look pretty in the boiled rice, if for
special occasion!).

Serve with a nice Merlot and enjoy, with a loaf of crusty bread to
mop up the juice!

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