Extremadura Chicken Bites Food

CRISP CHICKEN BITES

Steps:

• Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
• Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
• To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.

EXTREMADURA CHICKEN BITES

Steps:

• Mince garlic and cut red pepper in strips; cook until just browned; remove and set aside.
• Add chunks of chicken that have been floured; cook until browned but not cooked; remove.
• Add the chopped onion, carrot, and bay leaf; cook 10 minutes; add paprika; cook.
• Add wine.
• Add chicken stock.
• Add peppercorns.
• Add chicken; add capers; cook 30 minutes until cooked down. Keep turning as it cooks.
• Meanwhile, blend the garlic and pepper until smooth with 2 teaspoons oil.
• Add to chicken; cook for 10 minutes.