RECETAS Y COCINA

Ingredients

• 1 1/2 kg chicken
• 8 prawns
• 6 ripe tomatoes, peeled and seedless
• 2 carrots
• 3 onions
• 800 g toasted almonds
• 3 shallots
• 1 small bunch of herbs
• 100 ml chicken broth
• Olive oil
• 2 small glasses of brandy
• Salt
• Pepper

Preparation

Cut the chicken into pieces, season and brown it in a frying pan with the olive oil. Also sauté the prawns.

Chop the vegetables and fry them gently with the onions, shallots and the small bunch of herbs in a separate frying pan.

Place the chicken pieces and the prawns flat in an earthenware dish and add the oil they were fried in.

Cook on a low flame and when it is hot, pour on the brandy.

Wait a few minutes for it to evaporate, then add the vegetable sauce and the hot chicken broth.

Leave to boil a further 15 minutes or so, but add the ground toasted almonds before it reaches boiling point.

Once cooked, carefully separate the chicken and the prawns.

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Presentation

Pass the sauce through a colander.

Place the chicken and the prawns in a serving dish and pour on the sauce, making sure it is hot.

Serve immediately.

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