David's Finest Spanish
Chicken Recipe - Pollo al Chilindron
This is the Greatest Spanish Chicken Recipe that I
know, and one we use for very special occasions.
I'm David and I'd like to tell you how I first came across this Famous
and Ancient Recipe from Navarra in the North of
Spain.
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).
I decided to try it and copied his Recipe. The delicious mixture of
Chicken red peppers - Air dried Jamon Serrano and sweet smoked Pimenton is a combination made in Heaven.
But - don't take my word for it - Try it Yourself
- I bet you'll become a convert like me.
Spanish
Chicken Ingredients For Four People.
- 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.
Spanish Chicken Method
- O.K. - first make the sauce.
- Fry 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.
- Now brown the chicken well on all sides (in the
rest of the olive oil).
- Then take an oven proof earthenware
casserole dish and spoon the sauce mixture into the bottom.
- 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.
Goya's Delight
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