Recipe: Chicken Manchego (Chicken from La Mancha) (Spanish)

CHICKEN MANCHEGO (CHICKEN FROM LA MANCHA)

"In the old days women made the dough which is cooked in the soup, but it takes a lot of time. So, now it's sold already made."

3 tablespoons olive oil
1 to 1 1/2 lb. boneless, skinless chicken thighs
Salt and freshly ground pepper
1 medium red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, coarsely chopped
2 garlic cloves, chopped
3 branches spring garlic, if available*
4 cups water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
Few threads of saffron, crumbled
1 to 1 1/2 cups wide egg noodles
1 cup frozen lima beans

Heat oil in large skillet until hot. Add chicken thighs; cover and cook on all sides until browned. Season to taste with salt and pepper. Remove chicken from skillet.

In same skillet, combine onion, red and green bell pepper, tomato, garlic and spring garlic; saut over medium heat 10 to 15 minutes or until softened.

Stir in browned chicken, water, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, bay leaf and saffron. Bring to a boil. Reduce heat; cover and simmer about 15 minutes or until chicken is tender.

Add noodles and lima beans. Return to a boil. Simmer, uncovered, about 10 minutes or until noodles are done. Remove bay leaf before serving.

*Spring garlic is available in the spring at farmers markets, co ops and some supermarkets. However, the soup is delicious without it.

4 to 6 servings
Source: Spanish Home Cooking: Cocina Casera Espa ola by Miriam Kelen