Most things taste like chicken and so should chicken! Here in Andalusia you are spoilt for choice in terms of local ingredients. The abundance of fish fresh from the Mediterranean, or the luscious cured pork variations to the chicken and beef. Together with the cornucopia of fresh vegetables and wines, it is a very special place to shop.
Let me start with a yarn from my golfing days. There is a maximum number of clubs a player may tee off with. More and you’re disqualified. Less is fine – yes you can play with just one club. If anything my game improved when playing “3 clubs and a putter” to using a 1/2 set. The minute you remove making the choice of what to play; “is it 7 or is it 6 iron?”, you focus more so on the shot and less on the tech. Enter the self-catering kitchen. Well appointed but limited larder compared to Cymru. Unperturbed I made my Andalucian Chicken stew.
- Large chicken breast
- 1/2 red and yellow pepper
- 1 large onion
- 5 mushrooms
- Balsamic glaze
- 3 cloves of garlic
- Concentrated chicken soup (looks like custard because the Spanish love corn feed birds)
- 2 catering nobs of butter
- 1 catering sachet of salt and 1 of black pepper
Accompanied of broccoli cauliflower carrots and sprouts. Large salad potatoes microwaved in their skins for 15 minutes. So thats the accompaniment now for the stew.
Coarsely chop the onions, peppers, garlic and mushrooms. Warm a deep frying pan and melt the butter. Add the onions and sweat for a few minutes, then add the garlic and continue to cook. As the garlic softens add the peppers and mushrooms.
Dice the chicken into bite size pieces and add to the pan – stirring profusely.
As the pan dries add a slosh of glaze before adding the soup sparingly. Add the salt n pepper and reduce the heat to simmer. Test the meat and when cooked serve.