Recipe
for :
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Canary Island Chicken - Pollo al Moho
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This
recipe for Canary Island Chicken - Pollo al Moho
has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
The famous green canary island sauce is perfect with
a variety of foods such as pasta, potatoes and not least
chicken. Used as a marinade, or an accompaniment the
flavours and textures are complimented to perfection.
Ingredients
for Canary Island Chicken
600g chicken pieces or diced chicken breasts
1 medium onion
1 x 180g jar of 'Salsas de Salteras' moho canario
sauce
Olive oil
How
to make Canary Island Chicken
-
Place the chicken into a large bowl, tip in the canary
island sauce, mix well and marinade for an hour or
so.
- Peel
and chop the onion and cook in a large frying pan
until just softened and translucent.
- Add
the chicken and cook on high for a few minutes, then
lower the heat, cover and cook for about 20 - 30 minutes,
stirring from time to time until the chicken is cooked
through and tender.
- Serve
with chips or potato fritters.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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