Register

Aragonés Pollo al Chilindrón: Chicken & Red Bell Pepper Stew

Chill out and chat with the foodie community or swap top tips.
NOTE: THE CURRENT CHATTERBOX IS IN THIS FORUM
User avatar
Posts: 923
Joined: Sat Aug 19, 2017 6:19 pm
Location: Barcelona

Aragonés Pollo al Chilindrón: Chicken & Red Bell Pepper Stew

Postby Alexandria » Sat Apr 28, 2018 12:23 pm

Aragonés Pollo al Chilindrón .. Chicken & Red Bell Pepper Stew .. :thumbsup :thumbsup :thumbsup :thumbsup :thumbsup

In Aragon, there is a card game called " chilindrón " .. Chicken, lamb or veal have been prepared "al chilindrón" since the return of Hernán Cortéz from Mexico in the early 1500s.

Here is my family recipe for this dish ..

Serves 4.

1 Kilo of chicken breasts bone in ..
4 or 5 cloves of minced garlic ..
90 Ml. Spanish Evoo ..
100 grams of Iberian Acorn fed ham .. sliced in strips ..
250 grams of carrots ..
250 grams of fresh red ripe tomatoes peeled and de-seeded ( can sub: San Marzano )
1 Large red bell capsicum sliced lengthwise in strips
2 or 3 sprigs of parsley ( minced ) and one can Sub dried Parsley ..
90 Ml. Dry Aragonés or Penédès White Wine
250 Grams of fresh green sweet peas or frozen and de-thawed completely and dried on absorbent kitchen towelling paper
salt to taste
black pepper freshly ground to taste

1) Season the chicken breasts with minced garlic and salt and leave in a bowl for 30 minutes ..
2) Heat the Evoo in a large skillet and sauté the Iberian Ham or Proscuitto for a few seconds, and then remove and drain and transfer to a heat proof earthenware Stove top Dutch Oven type cooking vessel ..
3) Now sauté the tomatoes minced, the carrots diced, and the bell pepper in the same skillet as the ham was sautéed ..
4) Crush the garlic in a mortar with a pestle and add the parsely and wine to the skillet ..
5) Simmer on low and then add the seasoned chicken breasts and cook over a médium heat shaking to prevent sticking .. Stir occassionally .. Then transfer to Dutch Oven, and cook half way through 15 minutes and then add the sweet peas and cook for another 10 minutes to 15 minutes until peas are the texture you desire & chicken is done on the interior .. We prefer our sweet peas from the pods slightly al dente ..
6) Serve the sauce in sauceboats ..

Exemplary Little Classic ..

Serve with crusty hot from oven bread and a Dry Spanish white wine from Aragón or Penédès .. :wave :wave :wave
Last edited by Alexandria on Sun Apr 29, 2018 11:50 am, edited 1 time in total.
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

User avatar
Posts: 4357
Joined: Thu Apr 26, 2012 5:58 pm
Location: Clayton-le-Woods

Re: Aragonés Pollo al Chiindrón: Chicken & Red Bell Pepper

Postby Renée » Sat Apr 28, 2018 2:24 pm

That's a lovely and simple recipe, Alexandra. I do have a red bell capsicum to use, so I will make this very soon.

Thank you and enjoy your weekend.

User avatar
Posts: 923
Joined: Sat Aug 19, 2017 6:19 pm
Location: Barcelona

Re: Aragonés Pollo al Chiindrón: Chicken & Red Bell Pepper

Postby Alexandria » Sat Apr 28, 2018 2:48 pm

Renée. Good Afternoon, :thumbsup :thumbsup

This is a simple gem of a traditional medieval dish that I am sure you shall highly enjoy ..

Have a lovely lovely weekend and Thank you for the compliment .. :wave :wave
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: No registered users and 19 guests