Ingredients
- 1 chicken in pieces (1.2 kg)
- 2 red bell peppers
- 1 onion
- 3 garlic cloves
- 400 g of crushed tomato
- 100 g of white wine
- 80 g of diced serrano ham
- 40 g of olive oil
- 1 bay leaf
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Season the chicken and brown it in a pan on all sides, then set it aside.
- Put the onion, the garlic and the bell peppers in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and the ham and saute 8 min/120°C/spoon speed.
- Pour in the white wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the crushed tomato, the bay leaf and the salt and mix 5 sec/speed 2.
- Fit the butterfly, add the chicken and set 30 min/100°C/reverse/spoon speed.
- Check that the chicken is done and the sauce has reduced.
- Remove the bay leaf and adjust the salt and pepper.
- Serve hot with bread to dip in the bell pepper sauce.
Tips
- The ham adds a salty note that boosts the stew.
- You can use red and green bell peppers for more color.
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