Serves 4-6
For the filling:
-1 3-pound chicken
-Sea salt and black pepper to taste
-½ cup Spanish extra-virgin olive oil
-1 green bell pepper, seeded and thinly sliced
-1 red bell pepper, seeded and thinly sliced
-3 medium Spanish onions, thinly sliced
-4 garlic cloves, minced
-8 ripe plum tomatoes
-1 fresh thyme sprig
-2 bay leaves
-½ cup dry white wine, such as Albarino
-2 teaspoons sweet pimentón (Spanish smoked paprika)
For the dough:
1 14-ounce package frozen puff pastry
½ cup all-purpose flour
1 tablespoon Spanish extra-virgin olive oil
1 egg
For the filling:
Preheat the oven to 375 degrees F.
Season the chicken, inside and out, with salt and pepper and place on a rack set on top of a baking sheet. Roast the chicken for 45 minutes and let cool. Remove all of the meat from the chicken, discarding the skin and bones. Shred the meat and set aside.
Heat the olive oil in a medium saucepan over medium-low heat. Add the peppers, onions and garlic and cook, stirring occasionally, until the onions and peppers are tender and golden brown, about 30 minutes. Meanwhile, slice the tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated. Set the pulp aside and discard the skins.
Add the thyme and bay leaves to the onions and peppers and continue to cook until the mixture turns brown, about 5 minutes more. Add the wine and cook until it evaporates. Stir in the tomato pulp and pimentón, reduce the heat to medium and cook slowly until the oil separates from the mixture and the tomato becomes dark brown in color, about 20 minutes more. Add the shredded chicken and cook for 5 more minutes. Remove from the heat, season to taste with salt. Transfer the mixture to a strainer set over a mixing bowl to drain and let cool. Discard liquid.
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