A typically Spanish dish which works really well as a main meal served with rice or just with big chunks of bread. Watch the video of me preparing it where I share some general tips for using your Thermomix too.
1000g chicken thighs, boneless and skinless, cut in pieces (2 cm)
200g pitted black olives (optional)
1/2 tsp fine sea salt, or to taste
5g fresh parsley leaves, roughly chopped
Instructions
Place garlic, onions and oil in mixing bowl then chop 4 sec/speed 5. Scrape down sides of mixing bowl with spatula and sauté 5 min/120°C/speed 1.
Add cornflour, avoiding the blade, and cook 1 min/100°C/speed 2.
Add tinned tomatoes, red peppers and yellow peppers then cook 8 min/100°C//speed 1.
Add wine, smoked paprika, bay leaves and thyme then cook 10 min/100°C//speed 0.5.
Place Varoma dish into position above sauce then weigh in chicken pieces. Cover Varoma then cook 15 min/Varoma//speed 0.5. Stir chicken pieces with spatula then cook for a further 15 min/Varoma//speed 0.5.
Transfer cooked chicken to a large serving bowl. Add olives (if using) to sauce and stir in with spatula. Adjust seasoning to taste, then pour over chicken. Serve hot with freshly chopped parsley leaves scattered over the top.
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