pollo chilindron - chicken and pimentos
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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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yield
4 serving(s)
prep time
10 Min
cook time
1 Hr
method
Stove Top
Ingredients For pollo chilindron - chicken and pimentos
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3 lbskin-on, bone-in chicken thighs, or chicken pieces
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kosher salt
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2 Tbspolive oil
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2 clovegarlic, minced
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1 mdonion, chopped
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1bay leaf
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1 tspsweet spanish paprika
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2 Tbspdiced cured serrano ham
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2-3whole pimentos, cut in strips
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2 mdtomatos, skinned and chopped
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pepper to taste
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1/2 cwhite wine
How To Make pollo chilindron - chicken and pimentos
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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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2Add the garlic, onion and bay leaf to the pan, and saute until the onion is translucent.
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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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4Return the chicken to the pan and nestle among the peppers and onions. Cover and simmer for 30 minutes.
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5Uncover pan and simmer for 15-20 minutes more, or until most of the liquid has evaporated, leaving little sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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