20 Aug Chicken in chilindron sauce (Pollo al chilindrón)
In the Spanish cuisine there’s Roman, Moorish, and even African motifs and modern Mediterranean culinary trends. However, typical of Spain following the principles are: abundant use of olive oil, the use of a large number and variety of meat and stewing it in wine. Today we offer you to prepare yourself one of the hits of Spanish cuisine – chicken stewed in wine with spicy chilindron sauce.
1 chicken (cleaned from the skin)
1 large onion
1 large red and 1 large green bell pepper
4 large ripe tomatoes
4 cloves garlic
1 bay leaf
Glass of white wine
200 gr. jamon or bacon
Olive oil first cold pressed Maestro de Oliva
Salt to taste
1 chili pepper
Cut the chicken into small pieces and fry in olive oil until golden brown, add the chopped ham and fry a few more minutes. Remove chicken with jamon from the pan and allow the oil to drain. In the same pan fry onions and garlic, then add peppers and tomatoes, crushing tomatoes gently with a wooden spoon. Chili must be cut lengthwise. Remove seeds and finely chop. Vegetables should be cooked for about 5 minutes. After that, return the pieces of chicken and ham to the pan and mix them with vegetables. Then add the wine, chopped garlic and bay leaf and cook for another 20 minutes on low heat. In Spain, this dish is served on the table directly in the pan.