COLD WEATHER FARE ...
CHICKEN CHILINDRÓN is a specialty in the Iberian Peninsula´s province of Aragón. The quintessential to this dish, is its lovely ruby red sauce that turns this dish into a lovely family gathering dish and gives the chicken its remarkable taste.
POLLO CHILINDRÓN DE ARAGÓN ( CHICKEN WITH RED & GREEN BELL PEPPERS ) ...
1 chicken and / or 4 or 6 breasts ( one can use the parts they prefer )
6 tblsps. Evoo
2 tblsps. of diced Serrano Ham ( can sub Prosciutto di Parma or Pancetta )
1 large leek diced finely
1 large onion minced
3 garlic cloves minced
2 red bell peppers, seeded and sliced julienne
1 green bell pepper, seeded and sliced julienne
1 Bay Leaf
1 small cinammon stick
1 pound of Canned Plum Tomatoes or 1 pound Fresh Tomatoes, scalded, skinned & de-seeded and finely sliced
2 dried chilie peppers, seeded and chopped ( select according to your personalised heat tolerance ); One can substitute red pepper flakes ...
1) To kick off with, wipe the chicken parts, after thoroughly washing and pat dry thoroughly
2) Heat the Evoo, in a heavy iron pan over medium heat, and place down the chicken parts of choice and sauté until golden about 5 minutes
3) Push the chicken to 1 side, or remove and place on a platter; and add the sliced strips of ham ( virutas ) or pancetta and sauté, then; add the bell pepper sliced julienne, chopped finely leek, minced onion and the minced garlic. Stirring occasionally
4) Now, add the tomatoes once you obtain a Sofrito, add the bay leaf, cloves and the cinammon stick
5) Let the Sofrito bubble up nicely, however, do not boil; simmer
6) It is now time to add the chicken parts to the casserole pot and turn down heat to low simmer ( fuego lento = low slow flame dish )
7) Let simmer gently until the sauce is thickened and the chicken is nice and tender, 55 to 60 minutes
SERVE WITH CRUSTY OVEN WARM BREAD AND A ROSÉ WINE OR SPARKLING ROSÉ OF PINOT NOIR ...
ENJOY ...
