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Add a photoI was reading a biography of Fransisco de Goya Spain's most important Artist of the late 18th and Early 19th Century - in which the artist describes how his mother used to cook his favorite dish: Chicken Chilindron or Pollo al Chilindron (the Chilindron being the heavy pan used to cook it).
This is an updated version of the authentic recipe. Enjoy.....
Ingredientes
- 4 Good sized chicken legs (you can use breasts but I prefer the dark leg meat for this dish) thigh and drumstick separated.
- 4 ozs. Jamon Serrano chopped (you could use chorizo if you like).
- 2 Red peppers (bell peppers) in 1" dice.
- 1 Large onion - coarsely chopped.
- 16oz. Can of chopped tomatoes (they're actually better than fresh for this dish).
- 6 Cloves of Garlic - chopped.
- 2 Heaped teaspoons of sweet smoked paprika - Spanish "Pimenton".
- 3 Bay leaves.
- 1 Lemon - zest and juice.
- 1 Bunch of flat leaf parsley - chopped.
- 4 Tablespoons of good quality olive oil.
- Salt and black pepper to taste.
Direcciones
- O.K. - first make the sauce.
- In a non stick fry pan saute the onions and peppers in half the olive oil (medium heat) until soft (about ten minutes).
- Reduce the heat and add the garlic - stir for a further two minutes.
- Add the rest of the ingredients (Keeping back half the chopped parsley for garnish).
- Remove From the heat.
- Then take an earthenware casserole and spoon the mixture onto its base.
- Clean out the fry pan with kitchen paper and brown the chicken well on all sides (in the rest of the olive oil).
- Arrange the chicken pieces on the sauce - skin side up (this will stop the skin going soft and wrinkly during cooking).
- Cover the earthenware tightly with aluminum foil and place in a medium oven 350ºf/175ºc Gas 3-4 for 45 minutes.
- Then remove the foil and return to the oven for a further 15 minutes.
- Sprinkle with the rest of the parsley and serve with a crisp salad and some crusty bread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 84 | 45% |
| Total Fat 9.36g | 12% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 131mg | 5% |
| Potassium 440mg | 13% |
| Total Carbs 10.61g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.95g | 3% |
| Protein 15.1g | 24% |
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