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Pan Fried Chicken with Gazpacho Sauce
Ingredients
For the sauce
4 vine-ripened tomatoes, cored, deseeded and finely chopped
½ cucumber, peeled, deseeded and chopped
1 red pepper, cored, deseeded and finely diced
1 small red onion, finely chopped
1 clove garlic, finely chopped
½ cup black olives
4 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leafed parsley
basil leaves
For the chicken
4 tablespoons olive oil
1 tablespoon Spanish sweet paprika
1 clove garlic, finely chopped
6 boneless single chicken breasts
enough hot steamed rice for 6
Method
For the sauce
Put everything except the basil leaves into a bowl and mix well, season with salt and pepper and set aside. Makes about 2 cups.
For the chicken
Mix the oil, paprika and garlic and rub it all over the chicken. Pan-fry or barbecue over moderate heat for 15-20 minutes until cooked and well browned. Remove from the heat, rest and slice. Serve the sliced chicken on rice with the sauce over the top. Serves 6. |
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