Chicken Chilindron Recipes

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.

CHICKEN CHILINDRON

Steps:

• Heat 2 tablespoon of olive oil over medium high heat.
• Add chicken and season with 2 teaspoon salt.
• saute chicken until outside is just cooked, about 2 minutes.
• Add brady and flambe it.
• remove chicken and reserve until needed.
• Put pan back on heat and add remainng 2 tablespoon of oil.
• Add onions, peppers, and ham to pan.
• Cook, stirring frequently, until browned, 5 to 7 minutes.
• Add the garlic and cook for another 2 minutes or until the garlic begins to brown.
• Stir in tomatoes, peppers, chicken broth and the reserved chicken.
• Cover and stew over low heat for about 15 minutes.
• Adjust seasoning with salt and pepper
• Garnish with parsley
• Serve with slices of toated bread, if desired.

CHICKEN CHILINDRóN

Steps:

• Sprinkle chicken evenly with salt and black pepper; set aside. Heat oil in large Dutch oven on medium-high heat. Add chicken; cook until evenly browned, turning occasionally.
• Add onions and garlic; cook and stir 2 min. Add tomatoes and ham; mix well. Reduce heat to medium; cook 5 min., stirring occasionally. Add red peppers; stir. Cover.
• Simmer 20 min. or until chicken is cooked through (180°F). Uncover; cook an additional 10 min. or until sauce is slightly thickened.

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 CILANTRO

Steps:

• Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
• Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
• Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.