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Friday, May 21, 2010

Pollo al Chilindron

Pollo al Chilindron is based on a stew from the Aragon region of Spain.  It is a slow cooking dish of chicken, peppers, onions and paprika.  The flavors were phenomenal.  We just had it with the fabada asturiana when we first made it.  But, we had the leftovers on top of mashed potatoes and, while I am sure this is far from traditional, it was delicious.  The creaminess of the mashed potatoes and the wonderful smoky flavors of the chicken and peppers blended together beautifully.  I loved this dish and I can't wait to make it again.  I also want to play around with it to work on a quicker, weeknight version that will deliver the same awesome flavors.  I'll definitely use boneless skinless chicken breasts and the same vegetables and spices, but probably in a separate sauce to be combined with the chicken at the end instead of stewing together the whole time as this did.  I'll let you know as soon as I have something worked out!

Pollo al Chilindron
Chicken with Peppers, Tomatoes, Onions and Spanish Ham
From Made in Spain

Serves 4

1/4 cup spanish extra-virgin olive oil, plus 1 Tablespoon
4 chicken legs, thighs and drumsticks separated
salt to taste
2 cups diced spanish onions
1/2 cup diced green bell peppers
1/2 cup diced red bell peppers
2 Tablespoons minced garlic
1 cup dry white wine
1/2 cup diced jamon serrano
1/2 teaspoon sweet pimenton (spanish smoked paprika)
2 cups plain canned tomato sauce
1 fresh rosemary sprig
1 bay leaf
2 cups water

  • Heat 1 tablespoon of the olive oil in a 12 quart pot over medium-high heat.  Season the chicken pieces with salt.  Working in batches brown them on all sides.  Transfer the chicken to a platter and set aside.
  • Add 1/4 cup olive oil to the same pot and, when the oil is hot, add the onions and peppers.  Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes.  Add 1 tablespoon water if the onions start to burn.
  • Add the garlic and cook for 5 more minutes.  Add the wine and cook until it evaporates, 4 to 5 minutes.
  • Add the jamon and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes.
  • Stir in the pimenton, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone.  Season to taste with salt before serving.

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