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Chicken
Chilindron
 Pollo
al Chilindron is a classic Spanish chicken stew with a big
flavour. You can use chicken breasts for this recipe but
thighs and drumsticks tend to work better. Sweet smoked
paprika is used to create those earthy hints and combined
with tomatoes, red pepper and garlic this recipe is a true
flavour of the Mediterranean.
You
will need:
4
Large chicken legs, separated
100g Serrano ham, diced
1 Large onion, chopped
1 Red bell pepper, diced
400g Tin chopped plum tomatoes
2 Bay leaves
6 Garlic cloves, finely chopped
2 Teaspoons sweet smoked paprika
1 Lemon
Flat leaf parsley
Olive oil
Cracked peppercorns
Salt
Method
- Preheat
your oven to 180°C.
- Fry
onions and peppers in the olive oil until the onions turn
translucent.
- Add
garlic and fry for a further 2 - 3 minutes.
- Add
the rest of the ingredients (except the chicken) mix well
then leave to one side.
- Brown
the chicken all sides in a terracotta cazuela or casserole
dish, pour the sauce over the top, season, then cover
with kitchen foil.
- Place
in the oven and cook for 40 minutes, remove foil and cook
for a further 10 minutes.
- Serve
piping hot and garnish with parsley. (Also delicious
cold with salad and gazpacho)
Serves
4
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