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Catholic Recipe: Pollo Chilindrón

    INGREDIENTS

  • Chicken, whole cut in pieces 3-4 lbs
  • Salt & pepper to taste
  • Oil, olive 4-5 T
  • Onion, medium cubed 1 ea
  • Garlic minced 2 cloves
  • Pepper, jalapeno or Serrano minced 1-2 ea
  • White wine (opt.) 1/2 c
  • Peppers, roasted red or yellow cubed 3-4 ea
  • Tomatoes peeled, seeded & diced 4-5
  • Ham diced 1/2 lb
  • Oregano 2 t
  • Thyme 1 t
  • Details

  • Serves: 6-8
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Spain

Spanish chicken with tomatoes & peppers served in Aragón the region in Spain where Saragossa is located.

DIRECTIONS

Rub chicken with salt and pepper to season.

Heat oil in a heavy skillet to hot. Add chicken a few pieces at a time and brown. Remove to a plate.

Add onions and sauté till translucent. Add garlic and chile pepper and sauté 1-2 more minutes. Add wine and reduce down to almost dry.

Add peppers, tomatoes, ham, oregano and thyme. Bring to simmer and add chicken pieces over top.

Cover and simmer 20-25 minutes till chicken is cooked through. Add a little water or stock if needed.

Adjust seasoning (salt and pepper). Serve with crusty bread.

NOTES

Can substitute fresh peppers for the roasted peppers. Sauté the fresh peppers with the onions. Ham is optional, but you'll be missing out on a lot of flavor.

Recipe Source: Whats4Eats.com by Brad Harvey
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