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  • Gaspachos De La Mancha (Chicken Hot Pot)

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    Gaspachos De La Mancha (Chicken Hot Pot)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 10 Tbsp. Extra-virgin extra virgin olive oil divided
    • 1 x Young chicken - (2 to 2 1/2 lbs) Salt to taste Freshly-grnd black pepper to taste Flour for dredging
    • 1/2 lb Slab bacon cut 1 1/2" cubes
    • 1 lb Chorizo sausage cut 1/4" thk rounds
    • 1/4 lb Jamon serrano or possibly prosciutto cut 1" cubes
    • 8 x Garlic cloves thinly sliced
    • 1 lrg Spanish onion cut 1/2" dice
    • 1/2 lb Oyster mushrooms
    • 1 c. Minced fresh vine-ripened tomatoes
    • 1 x Red bell pepper cut 1/2" cubes
    • 1 x Green bell pepper cut 1/2" cubes
    • 2 Tbsp. Fresh thyme leaves
    • 1 tsp Saffron threads
    • 2 whl cloves
    • 2 quart Chicken stock

    Directions

    1. In a large casserole, heat 6 Tbsp. of the extra virgin olive oil till smoking. Cut chicken into mouthful-sized pcs, on the bone, season with salt and pepper, and dredge in flour. Cook, 6 to 7 pcs at a time, till golden and remove to a plate.
    2. Dredge bacon in flour. Brown in same pan and remove. Add in remaining extra virgin olive oil, chorizo, jamon, garlic, onion, and mushrooms and cook till soft, about 8 to 9 min. Add in tomato, red and green pepper, thyme, saffron and cloves and cook 5 min, or possibly till saffron starts to bleed color. Add in chicken stock, chicken pcs and bacon and bring to a boil. Lower heat and simmer 1 hour. Check for seasoning and serve.
    3. This recipe yields 6 servings.

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