Recipe: Pollo a la Sevillana

This is a slightly adapted version of a fantastic cookbook I bough when I was in Spain called Cooking in Spain. I changed it to be more of stew and used all dark meat instead of chicken breast. It takes a bit of time to shop all the vegetables, but once you have everything prepped it doesn’t take much active time to cook. Most of the time is spent time letting it stew and do its thing.

Ingredients:
- 4 chicken legs split into drumsticks & thighs (skin removed, but bones on)
- one large onion or 2 small ones (sliced)
- 4 red bell peppers (sliced)
- 4 cloves of garlic (minced)
- 4 tomatoes (seeded, peeled and diced)
- enough sherry to cover all the chicken (about half a bottle)

Steps:
1. Salt, pepper, and flour the chicken pieces.
2. Brown the chicken pieces in one pan while the onions saute in a sauce pan or ideally, a dutch oven.
3. After the onions saute for a bit, add the bell peppers and saute until softened
4. When the chicken is browned on all sides deglaze the pan with the sherry.
5. Add the tomatoes & garlic to the pot with onions and saute for a minute or so
5. Add the chicken and the sherry to the pot, cover and stew for 30-45 minutes until the chicken falls off the bone.

Notes:
- You can probably put it in a cast iron dutch oven and stew it at 325 for an hour or so instead of stewing on the stove top
- You might need to add a water in addition to the sherry when stewing
- You can serve it with rice or some crusty bread to sop up the sauce