This is my own take on a dish traditionally served in bars and restaurants in Seville, the capital of Andalucia.
You will need (serves 6)
3 Chicken breasts
2 tablespoons extra virgin olive oil
1 medium onion
1 red pepper
3 cloves garlic
1 large tomato
salt and whole black peppercorns
How to cook:
1. Prepare the vegetables. Chop the pepper and peel and chop the onion. Peel the garlic and crush. Peel the tomato by placing in a small cup of boiling water for a few minutes, then peel away the skin. Chop the tomato
2. Slice each chicken breast lengthways in half and flatten out. In a large frying pan, heat the oil and add the chicken breasts. Cook just enough on both sides to seal the meat without browning to much.
3. Remove the chicken from the pan and set aside. Add the onion, peppers and garlic to the same pan and gently cook until just softened.
4. Add the tomato, salt and pepper, sherry and water and cook for about 10 minutes more.
5. Return the chicken to the pan with the vegetables and cook very slowly on a low heat for abour 30-40 minutes or until the chicken is cooked and tender.
Transfer to individual plates and serve.
Ideal accompaniments are roast potatoes, green salad or rice