Spanish chicken pot roast recipe Recipe

Name: Spanish chicken pot roast recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 onions; 3 carrots; 1 whole bulb of garlic; 4 tomatoes; 3 teaspoons fennel seeds; 2 heaped teaspoons smoked sweet paprika; 2 tablespoons olive oil; 1 whole chicken, 1.5-2kg in weight; 2 tablespoons sherry vinegar; 250 ml (8.8fl oz) white wine; 1 Pinch of sea salt and freshly ground black pepper

Servings: persons

3 onions
3 carrots
1 whole bulb of garlic
4 tomatoes
3 teaspoons fennel seeds
2 heaped teaspoons smoked sweet paprika
2 tablespoons olive oil
1 whole chicken, 1.5-2kg in weight
2 tablespoons sherry vinegar
250 ml (8.8fl oz) white wine
1 Pinch of sea salt and freshly ground black pepper

1
Heat the oven to 190C/gas mark 5
2
Quarter the onions (no need to peel them).
3
Cut carrots into long batons.
4
Slice the bulb of garlic across and quarter the tomatoes.
5
Put all the vegetables in the bottom of a large casserole with the fennel seeds, 1 tablespoon of the olive oil and 1 teaspoon of the paprika.
6
Season well and stir
7
Rub the remaining oil and paprika into the chicken along with some salt and pepper.
8
Place the chicken on top of the vegetables and pour in the vinegar and white wine.
9
Cook in the oven for 1 hour, covered, then remove the lid and cook for another 30 minutes to 1 hour to brown the chicken, depending on its size, ensure it is cooked through.
10
Serve with rice or pasta or, for a full meal in one pot, add some peeled potato chunks with the veg in the pot before cooking.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 onions, 3 carrots, 1 whole bulb of garlic, 4 tomatoes, and more.

Yes, Spanish chicken pot roast recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish chicken pot roast recipe

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