Majorcan Chicken Food

MAJORCAN

Steps:

• Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes.
• Oil two 15x10-inch baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.
• Meanwhile, preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; sauté 1 minute. Add bell peppers and chard ribs and sauté until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes. Season with salt and pepper.
• Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1-inch border. Bake until crusts are golden, about 25 minutes. Serve at room temperature.

CHICKEN MALLORCA RECIPE

Steps:

• In large no-stick frying pan, combine mushrooms and olive oil. Cook over very high heat stirring for 5 minutes or until mushrooms are lightly browned. Remove mushrooms from pan and set aside. Add peppers, onions, garlic and olive oil to pan. Cook for 5 minutes or until onions are limp. Add chicken to pan and cook turning pieces occasionally for 3 minutes. Stir in tomatoes, carrots, wine, olives, herbs de province, paprika. Adjust heat so it simmers. Cook, stirring occasionally for 25 minutes or until chicken is very tender. Add reserved mushrooms and cook additional 5 minutes. Season with salt and pepper. Serve over rice or couscous.