Gordal and Hojiblanca Olive Chicken with Roasted Peppers


Gordal and Hojiblanca Olive Chicken with Roasted Peppers
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Gordal and Hojiblanca Olive Chicken with Roasted Peppers

Ingredients:

Coulis
 2 cups arugula
 2 tsp coarse salt
 50 ml olive oil
 6 pinches fine salt
 Pepper to taste
Olive mixture
 ¾ cup black Hojiblanca olives
 ½ cup green Gordal olives
 1 chicken breast, boneless, skinless
 ½ cup roasted peppers (piquillo peppers)
 ½ cup arugula
 1 tbsp olive oil
 6 pinches fine salt
 Pepper

Preparation:

Coulis
1

Bring a large volume of salted water (10 g of coarse salt per litre) to a boil.

2

Wash the arugula, and immerse it in boiling water for 4 minutes. Drain the arugula, and mix in a food processor with some cooking water.

3

Add olive oil to emulsify the sauce, and adjust the seasoning. Set aside.

Olive mixture
4

Cut the chicken breast into thin slices. Then cut the slices into sticks of about 0.5 cm thick. Salt.

5

Brown the chicken pieces in a hot frying pan with olive oil, then remove.

6

Pour more olive oil in the same pan, and add the roasted peppers and drained olives. Fry everything quickly, then add the arugula coulis, and mix the combination.

7

Place the chicken slices back in the pan, and cook for 4 to 5 minutes. Adjust seasoning to taste.

8

Transfer the preparation to a shallow dish, and serve with a garnish of fresh arugula.

Ingredients

Coulis
 2 cups arugula
 2 tsp coarse salt
 50 ml olive oil
 6 pinches fine salt
 Pepper to taste
Olive mixture
 ¾ cup black Hojiblanca olives
 ½ cup green Gordal olives
 1 chicken breast, boneless, skinless
 ½ cup roasted peppers (piquillo peppers)
 ½ cup arugula
 1 tbsp olive oil
 6 pinches fine salt
 Pepper

Directions

Coulis
1

Bring a large volume of salted water (10 g of coarse salt per litre) to a boil.

2

Wash the arugula, and immerse it in boiling water for 4 minutes. Drain the arugula, and mix in a food processor with some cooking water.

3

Add olive oil to emulsify the sauce, and adjust the seasoning. Set aside.

Olive mixture
4

Cut the chicken breast into thin slices. Then cut the slices into sticks of about 0.5 cm thick. Salt.

5

Brown the chicken pieces in a hot frying pan with olive oil, then remove.

6

Pour more olive oil in the same pan, and add the roasted peppers and drained olives. Fry everything quickly, then add the arugula coulis, and mix the combination.

7

Place the chicken slices back in the pan, and cook for 4 to 5 minutes. Adjust seasoning to taste.

8

Transfer the preparation to a shallow dish, and serve with a garnish of fresh arugula.

Gordal and Hojiblanca Olive Chicken with Roasted Peppers