• 50 g Cobelén green olives
  • 800 g chicken thighs
  • 2 red onions
  • 2 red peppers
  • 2 garlic cloves
  • 30 ml olive oil
  • 300 ml broth
  • Saffron
  • Sweet paprika
  • 25 g capers
  • Juice of 1 lemon
  • Salt
  • Black pepper
  • Fresh basil leaves


Heat a pot with the oil and sauté the chicken thighs until golden brown. Finely chop the onions and garlics and cut the peppers into strips.

When the chicken is golden brown, remove from the pot and fry the pepper and onion in the same oil for 2 minutes. Add 50 ml of water, cover the pot and boil the vegetables during ten minutes.

Add the minced garlic and return the meat to the pot. Add the saffron and chicken stock, and season with salt, pepper and paprika.

Add the olives, capers and lemon juice when the stock begins to boil.

Cook for 20 minutes with the pot uncovered. Garnish with basil leaves and serve.


Source: Directo al paladar

Image: Directo al paladar