Chicken Chilindron
Tender chicken braised in a rich Aragonese sauce of sweet peppers, tomatoes, onion, garlic and jamón.
Ingredients
- bone-in chicken thighs800 g
- jamón serrano120 g
- red bell pepper1 pcs
- green bell pepper2 pcs
- ripe tomato600 g
- onion1 pcs
- garlic2 cloves
- olive oil2 tbsp
- dry white wine150 ml
- salt1 to taste
- ground black pepper1 to taste
Instructions
Trim excess fat from the chicken thighs, pat dry, and season with salt and black pepper. Slice the jamón into strips, cut the onion into thin strips, finely chop the garlic, seed the peppers and cut into strips, and peel and dice the tomatoes.
Heat 2 tbsp olive oil in a heavy, wide pot. Sear the thighs over medium-high heat for 3–4 minutes per side until golden brown, then transfer to a plate.
In the same pot, sauté the jamón for 2 minutes. Add the onion and cook for 5 minutes until softened, then stir in the garlic and cook for 30 seconds.
Add the red and green peppers and cook for 8–10 minutes, stirring occasionally, until softened but not scorched.
Add the tomatoes, stir, and simmer uncovered for 10 minutes over medium heat until some liquid evaporates and the sauce thickens.
Return the chicken to the pot, pour in the white wine, and bring to a boil for 2 minutes, scraping up any browned bits from the bottom. Cover and simmer over low heat for 30 minutes; the chicken should be tender and reach at least 74°C near the bone.
Remove the pot from the heat, let the dish rest for 5 minutes, and serve hot with the rich sauce.
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