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Gluten and Dairy Free Pollo Campurriano
serves / makes 4 30 prep time 30 mins cooking time
This is a traditional Spanish dish and is often made with a whole spring chicken rather than the diced chicken. I love the simplicity and freshness of the ingredients, and even better the ingredients are all naturally gluten and dairy free.
My Spanish friend always ate this dish in the summer with a green salad and bread (ours would have to be gluten free) and in the winter with rice.
4 chicken breasts, cut into cubes
1 tablespoon olive oil
salt and pepper, for seasoning
3 teaspoons pimenton/smoked paprika
3 teaspoons cornflour
240ml chicken stock
140g smoked bacon, cut into strips
1 red pepper
1 green pepper
3 shallots, diced
1 bay leaf
2 cloves of garlic, minced
Coat the diced chicken in the pimenton and 1 teaspoon of cornflour
Heat the olive oil in a large shallow pan over a medium heat
Cook the chicken for about 10 minutes
Add in the bacon, peppers, shallots and minced garlic
Sprinkle over the remaining 2 teaspoons of cornflour
Add the chicken stock and the bay leaf
Cook for 20 minutes over a low heat stirring occasionally