Pollo al Chilindron "Chicken with Bell Peppers"
Pollo al Chilindron is a common Spanish chicken dish from the northeast region of Aragon. There, they are famous for their tasty fresh red bell peppers and they are one of the main ingredients of this dish. The name of this famous dish comes from the name of the large heavy pot, called a chilindron, which they used to make this recipe. There are many versions of this famous Spanish chicken recipe. I have kept my version mostly traditional. This dish is easy to make and packs a lot of taste. Try Pollo al Chilindron the next time your family is thinking about having chicken. Enjoy! 
Serves: 4-6Preparation time: about 1 hour INGREDIENTS 1 medium sized chicken or about 1-1/2 lb. assortment of legs and wings, you can use breast meat, but it tends to dry out about 6 oz. of Spanish Serrano ham (if you can't find this, you can use cured Italian ham or the like) 2 large red peppers 1 green pepper 4 tomatoes peeled and roughly chopped 1 onion finely chopped 3 cloves garlic finely minced 1-1/2 heaping ts of Spanish sweet paprika 2 TB finely chopped flat-leaf parsley about 2 TB cognac or brandy 1/4 cup dry white wine 5 TB of olive oil salt and pepper to taste DIRECTIONS Start by cleaning your chicken and cutting into smaller pieces. Pat the chicken dry and put in a bowl with the cognac and 2 cloves of the finely chopped garlic. Coat the chicken with the cognac and garlic and marinade for 30 minutes. Heat the oil over medium heat in large heavy pot and add the onion and rest of the garlic. Cook for about 6 minutes. Now add the chicken along with the marinade and ham to the onion. Increase the heat to medium-high and brown the chicken. Cook the chicken until is almost done and remove it from the pot. I like the cut 1/2 of one red pepper into long strips, and then dice the rest of the pepper. Add the peppers and tomatoes to the pot with the onion. Add the white wine, the paprika and a little salt and pepper. Add the parsley. Stir well and cover the pot. Let the sauce cook over low heat for about 30 minutes. After the sauce thickens some, add the chicken back in and cook together covered on low heat for about 20 minutes. Serve in a shallow bowl with the sauce and peppers. Enjoy with some fresh bread for dipping. Enjoy!   Return from Pollo al Chilindron Recipe to Home Page
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