March 28, 2007

Pollo Al Chilindrón (Chicken With Sweet Bell Peppers)

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Pollo al Chilindron

This Spanish recipe is adapted from my cookbook The Food of Spain and Portugal by Elisabeth Lambert Ortiz. The chicken stew has very few ingredients but very tasty. I love its vibrant color on the plate with the steamed asparagus and fresh fava beans.

Chicken with Sweet Bell Peppers
2 pounds boneless chicken thighs
salt and freshly ground pepper
4 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 onion, chopped
2 sweet bell peppers, sliced into ¼ inch strips
2 ounces serrano or prosciutto ham, chopped
4 tomatoes, seeded and chopped
  • Season the chicken with salt and pepper. In a large frying pan, heat the oil and saute the chicken pieces until golden brown on both sides. Transfer to a casserole or large pan. Add the onion to the frying pan and cook until soft then add the garlic, saute for 2 more minutes. Add the peppers and ham and continue to cook until the peppers are soft. Add the tomatoes until everything is well blended. Add the mixture to the casserole with ¼ C water, season with salt and pepper and cook over low heat for 30 minutes. The sauce should be quite thick. Have lots of dinner rolls or french bread to soak up the wonderful sauce.
Pollo al Chilindron
  • Variation: If you prefer the dish hot, you can add a small hot red chili, chopped, to the sauce. You can also add sliced green or black olives during the last few minutes of cooking.

I have some homemade mayonnaise that I served with the steamed asparagus, a teaspoon is enough to flavor the vegetables. Hollandaise sauce also goes well with the asparagus.


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