Chicken Chilindrón
Aragonese chicken stew with peppers, tomato, onion and ham, full of flavor and even better the next day.
- Total
- 70 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cut-up chicken2.75 lb
- onion1
- red bell pepper2
- green bell pepper1
- garlic clove3
- ham3.5 oz
- crushed tomato14 oz
- white wine3.5 fl oz
- sweet paprika1 tsp
- bay leaf1
- olive oil4 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Season the cut-up chicken and brown it in batches in a casserole with olive oil over medium-high heat. Remove and set aside.
- 2
In the same oil, sweat the chopped onion and sliced garlic for 5 minutes.
- 3
Add the red and green pepper strips and cook for 10 minutes over medium heat until tender.
- 4
Add the diced ham and cook 1 minute. Take off the heat, add the sweet paprika and stir quickly so it doesn't burn.
- 5
Pour in the white wine and let the alcohol cook off for 2 minutes.
- 6
Add the crushed tomatoes and bay leaf and cook 5 minutes.
- 7
Return the chicken to the casserole, cover and simmer gently for about 30 minutes, stirring occasionally, until the chicken is tender and the sauce thick.
- 8
Adjust the salt and serve hot. If you can, let it rest overnight.
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