Sunday, January 14, 2007

Pollo Con Limon y Ajillo, and Spanish Rustic Peas

A Two-For-One deal on a delicious and easy Spanish dinner.

Serve with fried potatoes (not French fries, but skillet-fried potatoes) and crusty bread.

1 dozen large chicken tenders
2 tbl olive oil
1 shallot, finely chopped (I substitute 1 very small onion)
4 tsp minced garlic
1 tsp paprika
juice of 1 lemon
2 tbl chopped fresh parsley
salt and ground black pepper

Heat oil in a frying pan. Stirfry the chicken with the shallot (or onion), garlic and paprika over a high heat for about 3 minutes or until cooked through.

Add the lemon and parsley and season with salt and pepper to taste.

2 cups frozen peas
2 tbl olive oil
1/4 cup water
salt and pepper to taste

Cook frozen peas in oil and water in an open pan, stirring occasionally, until water has evaporated almost completely (watch carefully so peas don't burn!) Season with salt & pepper.

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