CHICKEN CHILINDRON RECIPE
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
Categories Chicken Main Main Course
Time 1h
Number Of Ingredients 11
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
CHICKEN CHILINDRON
Make and share this Chicken Chilindron recipe from Food.com.
Provided by philip dreger
Categories Chicken
Time 45m
Yield 1 recipe, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 98.1, Fat 7, SaturatedFat 1, Sodium 1214.1, Carbohydrate 6, Fiber 1.4, Sugar 2.9, Protein 1.2
CHICKEN CHILINDRóN
Expecting a big dinnertime crowd? Put this Chicken Chilindrón on the menu and you'll have an easy, saucy stew for a dozen.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
POLLO AL CHILINDRóN FROM JOSE ANDRES
Make and share this Pollo Al Chilindrón from Jose Andres recipe from Food.com.
Provided by DriaDB
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 927, Fat 55.1, SaturatedFat 13.6, Cholesterol 276.7, Sodium 918.9, Carbohydrate 32.3, Fiber 5.7, Sugar 15.2, Protein 64.7
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