Saturday, June 08, 2013

Chicken with Peppers, Spanish Style


Monday 3 June
Simplicity itself, from the Fino restaurant cookbook, Modern Spanish Cooking.  
Just fry up a sliced onion (first), a red and a yellow bell pepper, and three sliced garlic cloves.  Add 2 bay leaves and a Tbsp. of fresh thyme leaves.  
Add leftover cooked chicken legs from Saturday's roast, cover, and let steam in the onion and pepper juice until chicken is hot and vedge is tender.

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