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Catalaanse kip
Lekker kipgerecht uit de Spaanse keuken.
Ingrediënten
4 (scharrel of bio) kippenbouten (met rugstuk)
1 theelepel chilipoeder
1 eetlepel paprikapoeder
versgemalen zeezout en zwarte peper
250 gram bakbacon (plakken), in stukken
2 eetlepels olijfolie
2 uien, in dikke parten
2 tenen knoflook, gehalveerd
2 blikken tomatenstukjes met vocht
1 pot gevogeltefond (ca. 350 ml)
75 gram ontpitte zwarte olijven
2 laurierbladeren
Bereiding
Wrijf de kippenbouten, liefst onder de huid, in met chilipoeder,
paprikapoeder en zout en peper naar smaak. Bak in de snelkook-
pan de stukjes bakbacon in de olijfolie zachtjes uit. Neem de
bacon uit de pan en braad de kippenpoten rondom mooi bruin.
Voeg de uien en knoflook toe en bak ze bruin. Schep de bacon
terug in de pan, voeg de tomaten met vocht, fond, olijven, lau-
rierbladeren en zout en peper naar smaak toe.
Sluit de snelkookpan, breng de pan onder drukstand 2 en kook
het gerecht 15 minuten. Breng de pan volgens de instructies van
de druk af en open de pan. Neem de kippenbouten uit de pan
en kook de tomatensaus op hoog vuur wat in. Breng de saus op
smaak met zout en peper. Serveer de kippenbouten in de saus..
Tip
Serveer er gekookte (rondkorrel of risotto)rijst en mediterrane
groente (van de grill) bij.
34


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