recipe for Chicken Chilindron has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Pollo al Chilindron is a classic Spanish chicken stew
with a big flavour. You can use chicken breasts for
this recipe but thighs and drumsticks tend to work better.
Sweet smoked paprika is used to create those earthy
hints and combined with tomatoes, red pepper and garlic
this recipe is a true flavour of the Mediterranean.
for Chicken Chilindron
4 Large chicken legs, separated
100g Serrano ham, diced
1 Large onion, chopped
1 Red bell pepper, diced
400g Tin chopped plum tomatoes
2 Bay leaves
6 Garlic cloves, finely chopped
2 Teaspoons sweet
Flat leaf parsley
to make Chicken Chilindron
your oven to 180°C.
onions and peppers in the olive oil until the onions
garlic and fry for a further 2 - 3 minutes.
the rest of the ingredients (except the chicken) mix
well then leave to one side.
the chicken all sides in a terracotta cazuela or casserole
dish, pour the sauce over the top, season, then cover
with kitchen foil.
in the oven and cook for 40 minutes, remove foil and
cook for a further 10 minutes.
piping hot and garnish with parsley. (Also delicious
cold with salad and gazpacho)
with permission of Orce