Chicken Chilindrón Recipe

Method7 steps

1. 1

   Step 1: Have the garlic, ham, onion, pepper and tomatoes prepared as listed. Season all the chicken pieces with some salt and black pepper. Heat the 4 tbsp olive oil in a heavy pan over medium heat. Brown the chicken on both sides, working in uncrowded batches, then lift all the browned pieces onto a plate, leaving the oil in the pan.

   Uses 6–8 raw chicken thighs or drumsticks · Salt, for initial seasoning, a pinch with the vegetables and final seasoning to taste · Black pepper, for initial seasoning and final seasoning to taste · 4 tbsp olive oil

2. 2

   Step 2: Lower the heat to medium-low. Add all the sliced garlic (4 cloves) and diced cured ham to the oil remaining in the pan and sauté for 1 minute, stirring so the garlic does not stick or burn.

   Sauté garlic and ham · 1 minUses Pan oil after all chicken pieces have been lifted onto their plate · 4 cloves garlic, peeled and thinly sliced · 1.75 oz Serrano or other cured ham, diced

3. 3

   Step 3: Add all the sliced red pepper and diced onion (1) with a pinch of salt. Sauté for about 10 minutes, stirring as needed, until tender and beginning to caramelize.

   Soften and caramelize the vegetables · 10 minUses Garlic and ham sautéed in pan oil · 1 red bell pepper, thinly sliced · 1 onion, diced · 1 pinch salt for the vegetables

4. 4

   Step 4: Mix in the bay leaf (1), both chopped tomatoes and the sweet paprika. Cook for about 5 minutes, stirring occasionally, until the tomatoes start forming a sauce.

   Cook the tomatoes and paprika · 5 minUses Tender pepper and onion with garlic and ham · 1 bay leaf · 2 juicy medium tomatoes, chopped · 1 tsp sweet Spanish paprika

5. 5

   Step 5: Add the ½ cup white wine, raise the heat and simmer for about 2–3 minutes, checking at 2 minutes, until reduced to a thick sauce.

   Reduce the wine · 2 minUses Tomato, pepper, onion and ham sauce with bay leaf · ½ cup white wine

6. 6

   Step 6: Return all the browned chicken and any plate juices to the thick sauce. Reduce to low heat and simmer gently for about 30 minutes, until tender and every piece reaches at least 74°C/165°F in its thickest part, away from bone. Add a little chicken broth only if the sauce needs more liquid. Continue as needed until fully cooked.

   Simmer the chicken · 30 minUses Reduced white-wine vegetable and ham sauce · All browned pieces from the 6–8-piece supply and their plate juices; pan oil is separate · Chicken broth, only if the stew needs a little more sauce

7. 7

   Step 7: Remove the bay leaf. Taste the cooked stew and add more salt and black pepper only as needed. Serve four portions with the sauce. For later meals, cool promptly in shallow containers and refrigerate for up to 3 days, or freeze for up to 3 months; reheat until hot throughout at 74°C/165°F.

   Uses Fully cooked chicken chilindrón · Salt, for initial seasoning, a pinch with the vegetables and final seasoning to taste · Black pepper, for initial seasoning and final seasoning to taste