Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Chicken Chilindron

This recipe for Chicken Chilindron has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon 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.

Ingredients 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 smoked paprika
1 Lemon
Flat leaf parsley
Olive oil
Cracked peppercorns
Salt

How to make Chicken Chilindron

  • Preheat your oven to 180°C.
  • Fry onions and peppers in the olive oil until the onions turn translucent.
  • Add garlic and fry for a further 2 - 3 minutes.
  • Add the rest of the ingredients (except the chicken) mix well then leave to one side.
  • Brown the chicken all sides in a terracotta cazuela or casserole dish, pour the sauce over the top, season, then cover with kitchen foil.
  • Place in the oven and cook for 40 minutes, remove foil and cook for a further 10 minutes.
  • Serve piping hot and garnish with parsley. (Also delicious cold with salad and gazpacho)

Serves 4

Chicken Chilindron

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

EMAIL US