Pollo Pepe (Sherry Chicken)
It has been forever since I posted the last entry on this blog. How does time run so fast? Anyway, I long back wanted to share the recipe for this amazingly juicy and savory chicken dish with you. I learnt it in Spain last year from a dear friend, cautiously saved the recipe for future use and made it several times since then. This dish is always a success in my home and also freezes perfectly well. The key to its success? A nice big splash of sherry, ideally from Spain!
4 chicken upper thighs
1 big white onion
1 medium red bell pepper
1 big tomato
splash of Sherry (I use Tio Pepe), white wine or Cognac
olive oil, salt, pepper
potatoes for side
Fry the salted, peppered chicken pieces in a pan sprinkled with a few tbsps of olive oil. Remove the chicken pieces from the pan and add the chopped onion, pepper, tomato, tomato sauce and a splash of Sherry (or whichever booze you are using). When the onion and pepper are soft, add the chicken pieces to the sauce and let it all bubble for a minute or two.
Serve with mashed or boiled potatoes.