Chilindron Sauce 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.

CILANTRO-CHILI PEPPER SAUCE

Steps:

• Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
• Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
• Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

CHILINDRON SAUCE

Steps:

• Saute the garlic in the olive oil for 10 minutes.
• Add the onion and peppers; saute until tender.
• Add the remaining ingredients and bring to a boil.
• Reduce the heat and simmer for 15 minutes.

LAMB STEW WITH CHILES: CHILINDRON

Steps:

• Soak dried chiles in hot water for 5 minutes.
• In a large saucepot heat oil and brown lamb on all sides. Remove from pan. Add onions and garlic and ham and saute until soft. Add rehydrated and del pequillo chiles and deglaze with all 3 wines. Bring to a boil, and then simmer until reduced by half. Add lamb back in with tomatoes, bay leaf and rosemary. Simmer for 3 hours.

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.