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 | | 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 roast
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in a 350 degree oven. They should be tender in approximately 45 minutes (which is about when you will
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need them). Cut chicken in serving-size pieces and fry in hot olive oil
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with peeled whole garlic cloves in a casserole. Sprinkle chicken with salt and pepper while frying.
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When chicken is browned, add ham cut in short strips and onion,
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chopped fine. When onion is tender, add tomatoes and roasted, seeded peppers (or canned pimiento) cut in strips.
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Continue frying slowly until chicken is tender. The time will vary according to the tenderness of the meat: allow
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40 to 60 minutes. Add a little water if the meat sticks to the pan, but
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bear in mind that this is more of a fried dish than a stew and should
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not be liquid when finished. Comments: Lamb, rabbit and veal are also made a la
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Chilindron in Aragon and Navarre, where this method of preparation is very popular.
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Use young, tender animals, cut in small serving pieces.
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