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Ingredientes
- (Pollo A La Chilindron)
- 3 x Very young chickens cut serving size
- 1 lrg Onion minced fine
- 2 lrg Garlic cloves whole
- 8 ounce Canned tomatoes - (1 can)
- 6 lrg Red peppers (or possibly a 14 oz can of pimientos)
- 3 ounce Cured ham cut in short strips
- 2 Tbsp. Extra virgin olive oil Salt and pepper to taste
Direcciones
- If you use fresh peppers, put them to roast in a 350 degree oven. They should be tender in approximately 45 min (that is about when you will need them).
- Cut chicken in serving-size pcs and fry in warm extra virgin olive oil with peeled whole garlic cloves in a casserole. Sprinkle chicken with salt and pepper while frying.
- When chicken is browned, add in ham cut in short strips and onion, minced fine. When onion is tender, add in tomatoes and roasted, seeded peppers (or possibly canned pimiento) cut in strips. Continue frying slowly till chicken is tender. The time will vary according to the tenderness of the meat: allow 40 to 60 min. Add in a little water if the meat sticks to the pan, but bear in mind which this is more of a fried dish than a stew and shouldn't be liquid when finished.
- Comments: Lamb, rabbit and veal are also made a la Chilindron in Aragon and Navarre, where this method of preparation is very popular. Use young, tender animals, cut in small serving pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 825g | |
| Recipe makes 6 servings | |
| Calories 1401 | |
| Calories from Fat 848 | 61% |
| Total Fat 94.05g | 118% |
| Saturated Fat 26.86g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 473mg | 158% |
| Sodium 650mg | 27% |
| Potassium 1594mg | 46% |
| Total Carbs 12.01g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.7g | 5% |
| Protein 119.07g | 191% |
