So this is a family recipe. It was one of my favourite dishes when I was a child.. The name is a bit misleading as now having an Italian partner I know that this dish has nothing to do with Italian cuisine (or Spanish) but I decided to leave the name for the sake of tradition 🙂 I mum got this recipe from a friend, passed it on to me and now I’m passing it on to all of you. It’s really really yummy!
Serves: 2 (can be easily doubled)
2 tbsp olive oil
2 chicken breasts
paprika, salt and pepper, to season
1 small carrot, sliced
1 small parsnip (or root parsley), sliced
50g broccoli, cut into bit-size pieces
1 large red (or orange/green) pepper, sliced
50g mushrooms, sliced
350ml double cream (or single cream for less calories; if you have a Polish shop around the corner Łaciata cream is the best)
1. Preheat the oven to 180C.
2. Season the chicken breasts with paprika, salt and pepper. Grill the chicken in the coven for about 20 minutes until cooked through but juicy.
3. In the meantime, heat olive oil in a non-stick pan and fry the sliced vegetable in batches. Start with carrots and parsnip and cook for 4-5 minutes and lightly browned. Transfer to a large pot. Then fry the pepper and transfer to pot. Lastly, fry mushrooms and transfer to pot.
4. Once the chicken is ready place it in the pot with vegetables. Add the broccoli and pour the double cream into the pot. Season with salt and pepper and mix well. Bring to boil and simmer for 10 minutes. Serve with garlic mash.