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What You Need:
(To Serve: 4 to 6)
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BREAD DOUGH
1 package or cake of active dry or compressed yeast
½ teaspoon sugar
½ cup lukewarm water (110° to 115°)
2½ to 3 cups all-purpose flour
1½ teaspoons salt
½ cup lukewarm milk (110° to 115°)
1 tablespoon olive oil
1 egg, lightly beaten
FILLING
A 2- to 2½-pound chicken, cut into 6 to 8 serving pieces
1 large onion, quartered
3 tablespoons olive oil
½ cup finely chopped onions
½ teaspoon finely chopped garlic
1 medium-sized sweet red or green pepper, deribbed, seeded and cut into ¼-inch squares
½ cup finely chopped lean smoked ham
3 medium-sized tomatoes peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 1 cup chopped, drained, canned tomatoes
½ teaspoon salt
¼ teaspoon freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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BREAD DOUGH:
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1. In a small bowl, sprinkle the yeast and sugar over ¼ cup of the lukewarm water. Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the mixture doubles in volume.
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2. Combine 2 cups of the flour and the salt in a deep mixing bowl, make a well in the center, and pour in the yeast, milk and remaining ¼ cup of lukewarm water.
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3. Slowly stir together, adding up to 1 cup more flour, a few tablespoons at a time, until the mixture becomes a medium-firm dough that can be lifted up in a moist, solid mass.
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4. Place the dough on a lightly floured surface and knead it by pressing down, pushing it forward several times with the heel of your hand.
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5. Fold it back on itself and knead for at least 10 minutes, or until the dough is smooth and elastic. Sprinkle a little flour over and under the dough when necessary to prevent it from sticking to the board.
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6. Gather the dough into a ball and place it in a large, lightly buttered bowl. Dust the top with flour, drape a towel over it, and set in the warm place for 1½ hours or until the dough doubles in bulk. Punch it down with one blow of your fist, cover with a towel and let it rise again for 45 minutes.
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FILLING:
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1. Place the chicken and quartered onion in a 3- to 4-quart saucepan and add enough water to cover them by 1 inch.
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2. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Reduce the heat to low, cover and cook the chicken for 30 minutes or until tender but not falling apart. Transfer the chicken to a plate.
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3. When the chicken is cool enough to handle, remove the skin with a small knife or your fingers. Cut or pull the meat away from the bones. Discard the skin and bones, and cut the chicken meat into ½-inch cubes. Set aside.
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4. In a 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the onions, garlic and red or green pepper and, stirring frequently, cook for 8 to 10 minutes, or until the vegetables are soft but not brown.
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5. Stir in the ham, then add the tomatoes, raise the heat and cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon. Add the chicken, salt and pepper, taste for seasoning and cool to room temperature.
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6. Preheat the oven to 375°. With a pastry brush, coat a large baking sheet with 1 tablespoon of olive oil.
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7. To assemble the pie, divide the dough into halves. On a lightly floured surface, roll each half into a circle about 12 inches in diameter and ¼-inch thick.
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8. Place one of the circles on the baking sheet and spoon the filling on top, spreading it to within about 1 inch of the outside edges. Place the second circle of dough over the filling, pressing it down firmly around the edges.
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9. Then fold up the entire rim of the pie by about ½ inch and press all around the outer edges with your fingertips or the tines of a fork to seal them securely. Let the pie rise in the warm place for about 20 minutes.
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10. Brush the pie with the beaten egg and bake in the middle of the oven for 45 minutes, or until the top is golden. Serve hot, or at room temperature.
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