- 1 Corn-fed chicken (3 kg).
- 200 gr. Iberian streaky bacon.
- 3 Medium onions.
- 2 Green peppers.
- 3 Garlic cloves.
- Extra virgin olive oil.
- 100 ml. White wine.
- Bay leaf.
- Black pepper.
Clean and trim the chicken, remove the backbone and excess fat; season to taste and spice with fresh thyme and crushed garlic. Make chicken giblet stock. Watch next recipe Poultry stock
Julienne onions, peppers and streaky bacon. Heat a little extra virgin olive oil in a Magefesa Star pressure cooker; when it is hot, brown the chicken with the garlic and streaky bacon. Remove the whole, once the chicken is perfectly browned and fry the onion together with green pepper in the same oil for 10 to 12 minutes. Bring the chicken, garlic and streaky bacon back to the pot.
Pour white wine over it and spice with the bay leaf. Cook for a few minutes until the alcohol evaporates. Cover the chicken with the chicken stock, close the pot and cook over high heat until the working valve starts to release steam. Lower heat intensity and let it cook for 25 to 30 minutes.
When the cooking time is over, remove the unit from the heat source and wait until the pressure is fully released before opening the pot. Check doneness and adjust seasoning.
Accompany the stew with rice, red peppers and paprika.
Recipe adapted from “El libro de la cocina española” by Nestor Lujan and Juan Perucho.