Easiest Way to Cook Appetizing Pollo al chilindrón (Spanish style chicken)

Pollo al chilindrón (Spanish style chicken). 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. Chef Jose Andres' Pollo al Chilindron recipe is a wonderful Spanish vegetable stew.

It is possible to make this sauce (chilindrón) with other foods such as lamb or rabbit. To make it as tasty as possible, the trick is in the minutes of cooking: the more the better. Pollo al Chilindrón is a classic Spanish recipe for chicken. You can cook Pollo al chilindrón (Spanish style chicken) using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pollo al chilindrón (Spanish style chicken)

You need 6 of Chicken drumsticks (skinless).
You need 1/2 of Onion.
You need 1 of Red pepper.
Prepare 1/2 of Green pepper.
Prepare 1 can of Sieved tomato (250ml).
It's 1/2 of Glass of white wine.
You need 1 of Tablespoon of sugar.
It's of Salt.

It originated in Aragón or Navarra or the País Vasco, depending on whether you ask, as I did, people from Aragón, Navarra and the País Vasco. Season the chicken pieces with salt. In a large skillet, heat the olive oil over high heat. Add the jamon, mix well, and saute briefly.

Pollo al chilindrón (Spanish style chicken) instructions

Cook the chicken in a pan..
Meanwhile chop the onion and peppers very finely..
Remove chicken from pan..
Fry the onions and peppers in the pan until soft, then add tomato, sugar and salt. Leave to simmer for 10 minutes..
Put the chicken in the pan with the tomato mix, cover and let simmer on low heat for 20 minutes..
Add the 1/2 glass of wine, cover and let simmer another 10 minutes or until the sauce has desired consistency..
I served mine with some handmade square chips, delicious!.

Using a slotted spoon, transfer the chicken and ham to a large cazuela. The Chicken in Chilindrón sauce recipe it comes originally from the community of Aragón (mid-north east of Spain) and it is made with fresh vegetable and chicken. For me, the Chicken in Chilindrón sauce really remembers me when I was a child at my grandfather´s house. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.