Spanish Chicken - Pollo al Chilindron


Ingredients

    * 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.

Method

# O.K. - first make the sauce.
# In non stick fry pan 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. 



https://www.cutting-edge-mediterranean-recipes.com/spanish-chicken.html