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Ingredientes
- 10 Tbsp. Extra-virgin extra virgin olive oil divided
- 1 x Young chicken - (2 to 2 1/2 lbs) Salt to taste Freshly-grnd black pepper to taste Flour for dredging
- 1/2 lb Slab bacon cut 1 1/2" cubes
- 1 lb Chorizo sausage cut 1/4" thk rounds
- 1/4 lb Jamon serrano or possibly prosciutto cut 1" cubes
- 8 x Garlic cloves thinly sliced
- 1 lrg Spanish onion cut 1/2" dice
- 1/2 lb Oyster mushrooms
- 1 c. Minced fresh vine-ripened tomatoes
- 1 x Red bell pepper cut 1/2" cubes
- 1 x Green bell pepper cut 1/2" cubes
- 2 Tbsp. Fresh thyme leaves
- 1 tsp Saffron threads
- 2 whl cloves
- 2 quart Chicken stock
Direcciones
- In a large casserole, heat 6 Tbsp. of the extra virgin olive oil till smoking. Cut chicken into mouthful-sized pcs, on the bone, season with salt and pepper, and dredge in flour. Cook, 6 to 7 pcs at a time, till golden and remove to a plate.
- Dredge bacon in flour. Brown in same pan and remove. Add in remaining extra virgin olive oil, chorizo, jamon, garlic, onion, and mushrooms and cook till soft, about 8 to 9 min. Add in tomato, red and green pepper, thyme, saffron and cloves and cook 5 min, or possibly till saffron starts to bleed color. Add in chicken stock, chicken pcs and bacon and bring to a boil. Lower heat and simmer 1 hour. Check for seasoning and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 724g | |
| Recipe makes 6 servings | |
| Calories 1062 | |
| Calories from Fat 751 | 71% |
| Total Fat 83.68g | 105% |
| Saturated Fat 23.21g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 229mg | 76% |
| Sodium 1592mg | 66% |
| Potassium 1245mg | 36% |
| Total Carbs 10.14g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.44g | 2% |
| Protein 64.07g | 103% |
