Pollo Al Chilindrón From Jose Andres Recipes

POLLO AL CHILINDRóN FROM JOSE ANDRES

Steps:

• Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.
• Add the ¼ cup of 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 of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes.
• Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, 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.

CHICKEN CHILINDRON RECIPE

Steps:

• Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
• Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
• Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
• Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
• Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
• Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
• Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.