pollo chilindron - chicken and pimentos
Chilindron means "cooked with red peppers". This dish, and many variations of it, originate in the Aragon region of Spain. This simple dish can be accompanied by a green salad and a bottle of light red wine.
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prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 pounds skin-on, bone-in chicken thighs, or chicken pieces
- kosher salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 bay leaf
- 1 teaspoon sweet spanish paprika
- 2 tablespoons diced cured serrano ham
- 2-3 whole pimentos, cut in strips
- 2 medium tomatos, skinned and chopped
- pepper to taste
- 1/2 cup white wine
How To Make pollo chilindron - chicken and pimentos
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Step 1Sprinkle chicken pieces with salt. Heat the oil in a large shallow casserole. Brown the chicken well on all sides. Remove chicken to a plate and set aside.
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Step 2Add the garlic, onion and bay leaf to the pan, and saute until the onion is translucent.
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Step 3Stir in the paprika, ham, then the pimentos, tomato and pepper. Turn the heat up and add the wine. Cook for 2-3 minutes while the wine reduces and the sauce thickens a little. Add more salt if needed.
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Step 4Return the chicken to the pan and nestle among the peppers and onions. Cover and simmer for 30 minutes.
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Step 5Uncover pan and simmer for 15-20 minutes more, or until most of the liquid has evaporated, leaving little sauce.
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