Chicken Chilindrón 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

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.