Pollo Al Chilindrn From Jose Andres Recipes

CHICKEN CHILINDRON RECIPE

Chicken Chilindron Recipe image

My popular chicken chilindron recipe is an easy Spanish chicken stew from the north of Spain. It combines chicken with red pepper, garlic, and ham for a must-try meal ready in under an hour!

Provided by Lauren Aloise

Time 1h

Number Of Ingredients 11

Ingredients

6-8 chicken thighs
4 cloves of garlic (peeled and thinly sliced)
1.75 oz Serrano ham ((50g), diced. You can substitute any other cured ham, such as prosciutto.)
1 onion (diced)
1 red bell pepper (cut into thin strips. You can sub green or yellow bell pepper if you prefer.)
2 juicy tomatoes (medium sized. You can sub 1/2 cup (120 g) of canned diced tomato or passata.)
1 bay leaf
1 tsp sweet Spanish paprika
1/2 cup white wine ((120 ml). )
4 tbsp olive oil
salt and pepper (to taste)

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.

Nutrition Facts : Calories 459.62 kcal, Carbohydrate 9.1 g, Protein 23.74 g, Fat 34.42 g, SaturatedFat 7.27 g, TransFat 0.1 g, Cholesterol 117.39 mg, Sodium 345.87 mg, Fiber 2.08 g, Sugar 4.4 g, ServingSize 1 serving

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