Chicken With Peppers And Tomatoes
Serving Size : 6
Ingredients for prepare Chicken With Peppers And Tomatoes
:
| Amount | Measure | Ingredient - Preparation Method |
** {Pollo A La Chilindron}
chicken with peppers and tomatoes |
| 3 | | Very young chickens - cut serving size |
| 1 | large | Onion - chopped fine |
| 2 | large | Garlic cloves - whole |
| 8 | ounces | Canned tomatoes - (1 can) |
| 6 | large | Red peppers |
or a 14 ounce can of pimientos
chicken with peppers and tomatoes |
| 3 | ounces | Cured ham - cut in short strips |
| 2 | tablespoons | Olive oil |
recipe Chicken With Peppers And Tomatoes
If you use fresh peppers, put them to
Chicken With Peppers And Tomatoes
roast in a 350 degree oven. They should be tender in approximately 45 minutes (which is
authentic spanish recipe
about when you will need them). Cut chicken in serving-size pieces and fry
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in hot olive oil with peeled whole garlic cloves in a casserole. Sprinkle chicken with salt and pepper
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while frying. When chicken is browned, add ham cut in short strips
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and onion, chopped fine. When onion is tender, add tomatoes and roasted, seeded peppers (or canned
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pimiento) cut in strips. Continue frying slowly until chicken is tender. The time will vary according to
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the tenderness of the meat: allow 40 to 60 minutes. Add a
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little water if the meat sticks to the pan, but bear in mind that this is more
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of a fried dish than a stew and should not be liquid when finished. Comments: Lamb, rabbit
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and veal are also made a la Chilindron in Aragon and Navarre, where this method of preparation
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is very popular. Use young, tender animals, cut in small serving pieces. Recipe Source: THE SPANISH COOKBOOK
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by Barbara Norman Published by Bantam Books, Inc. (c) 1969 Formatted for MasterCook
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by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-19-1995
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