Wednesday, July 9, 2003
Bite with Belkys: Chicken Cazuela
Clay pot cooking is very big these days. Tonight, we'll show you how to make Chicken Cazuela.
The Dish: Chicken Cazuela
The Chef: Anthony Mansolillo
Cafe Ibiza370 San Lorenzo Avenue
Village of Merrick Park
Coral Gables,FL 33146
This easy to prepare dish draws its inspiration from Spanish dishes that are prepared in a Cazuela or clay pot. It comes form the same root word as casserole.
6 oz diced skinless chicken breast (cut into 1/2 inch cubes)
1/4 cupSpanish Olives, halved and pitted
1/4 cupArtichoke hearts cut into quarters
1/4 cupsun-dried tomatoes, sliced
1/2 Cup chicken stock
salt and pepper to taste
1/8 cupfresh herbs (thyme, rosemary and oregano)
1/4 cupolive oil
2 generous cloves of garlic (minced)
1 chopped shallot
1/4 cup white wine (good enough to drink)
1)Place chicken in a hot a hot pan coated with olive oil. Season with salt and pepper. Cook the chicken until it gets some color. Then add the artichoke hearts, olives, tomatoes, garlic and shallots. Mix this altogether, making sure not to let the garlic burn.
2.) Add white wine to the pan (deglaze) and stir, then add the chicken stock and tomato sauce.
3) Finish with fresh herbs,salt and pepper to taste, and saute until chicken is fully cooked.
4.) Serve in a Cazuela (clay pot) with toasted bread.
- Alternative: After adding chicken stock and tomato sauce, transfer to Cazuela and place in preheated oven on 350-degrees to continue cooking.- Cook in oven After removal from the oven, add herbs, and salt and pepper to finish. About 10-minutes.
Serves 1 or 2 appetizers.
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