Spanish Chicken and Garbanzo Stew
I’ll be guest blogging here at Eat on Wednesday nights, while Leland is perfecting his ability to copy edit like nobody’s business at a weekly NYU course. The class goes until 9, so I get to make a mess of the kitchen (and likely this weblog) as if I actually knew how to cook something.
Mrs. P. must have some hope for my cooking as she gave me a cookbook for Christmas. (We’ll leave aside that it’s entitled the simpler the better.)
Seeing as Leland’s on a sherry kick lately I picked a recipe that calls for a half-cup of it. Then I divided the recipe by two, leaving us with less leftover food and more leftover alcohol (the kind of math I can do in my head).
Ingredients for 4 servings:
- 2 medium onions
- 1 large red bell pepper
- 2 tablespoons olive oil
- 1 large chicken, cut into pieces
- 1 tablespoon sweet paprika
- 1/2 cup dry sherry
- Two cans garbanzo beans, drained and rinsed
I prepared the entire dish in a skillet, but the full recipe would require a larger pot. It calls for a dutch oven, but I haven’t seen one of those since I was in Boy Scouts. It was enormous. I can’t imagine placing such a thing on our tiny stovetop.
Brown the chicken in olive oil for about five minutes (making sure to spatter oil across the stove, wall, and refrigerator). Place the chicken aside and discard most of the chicken fat in the pan. Add onions and pepper (diced) and cook until soft, then return the chicken to the pot, and season with paprika and salt. Mix, then add sherry.
(I did enjoy using Leland’s fancy vegetable cleaver for this task. It’s like driving an SUV around Manhattan, except you’re intimidating onions instead of people, and the onions can’t run out of your way.)
Cover and cook for a half hour, add garbanzos and cook for another ten minutes. Serve in a bowl, though no one will be able to cut the chicken from that position. Photograph. Remove chicken from bowl, cut, and eat.