Pollo al Chilindron is a Spanish stewed chicken dish. It's vital to use dark meat chicken because of the long stewing process. Normally I don't eat dark meat but it turned out well even though I removed the skin and trimmed a lot of the fat. Obviously if the added fat doesn't bother you it can be left on.
The chicken is browned in a generous amount of olive oil then removed from the pan. Diced onion and bell pepper are added and cooked until soft. Next add garlic and diced ham (the ham should be smokey and cut into small pieces). Next the key ingredient is added, smoked paprika. I special order paprika about once a year because the stuff they sell at the grocery bears no resemblance to the real thing.
After the paprika is added, remove from the heat and stir in white wine and 2 grated tomatoes. The chicken is added back to the mixture and simmered for 30-40 minutes.
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