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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
- A great meal idea for your Mediterranean Diet.
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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.
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Spanish
Chicken Method
- 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 cazuela
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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