Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Chilindron' imprimido.

Receta Chicken Chilindron
by Pam Lynn

Chicken Chilindron

I 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.....

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: almost anything, green vegetable, baked potatoes, rice, crusty bread, mixed salad

Wine and Drink Pairings: Rias Baixas Albarino White Wine

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

  1. O.K. - first make the sauce.
  2. In a non stick fry pan saute the onions and peppers in half the olive oil (medium heat) until soft (about ten minutes).
  3. Reduce the heat and add the garlic - stir for a further two minutes.
  4. Add the rest of the ingredients (Keeping back half the chopped parsley for garnish).
  5. Remove From the heat.
  6. Then take an earthenware casserole and spoon the mixture onto its base.
  7. Clean out the fry pan with kitchen paper and brown the chicken well on all sides (in the rest of the olive oil).
  8. Arrange the chicken pieces on the sauce - skin side up (this will stop the skin going soft and wrinkly during cooking).
  9. Cover the earthenware tightly with aluminum foil and place in a medium oven 350ºf/175ºc Gas 3-4 for 45 minutes.
  10. Then remove the foil and return to the oven for a further 15 minutes.
  11. Sprinkle with the rest of the parsley and serve with a crisp salad and some crusty bread