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Cut it. Clean it. Mince it. Spice it. Mix it. Pipe it. Hang and age it...
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We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.
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"This is a dish which truly reflects my family's culinary background, combining tomatoes and capsicums from the New World, Moorish spices and olive oil and sherry from the land. Mum's made this dish ever since I can remember. There'd be a bowl waiting at home in the fridge when we came home from school or a dish on the table whenever we had a party - and that was often. Asadillo has been with MoVida since the first day we opened in the old pub in North Melbourne. It is a bright refreshing salad of velvety roasted red capsicum served with softened tomatoes and a spicy cumin dressing.
It can either be served warm, shortly after the capsicums have been baked, or stored in the fridge for a few days for the flavours to mingle and develop." - Frank Camorra, MoVida