Aragonés Pollo al Chilindrón: Chicken & Red Bell Pepper Stew
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- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Aragonés Pollo al Chilindrón: Chicken & Red Bell Pepper Stew
Aragonés Pollo al Chilindrón .. Chicken & Red Bell Pepper Stew ..
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 ..
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 ..
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.
Re: Aragonés Pollo al Chiindrón: Chicken & Red Bell Pepper
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.
Thank you and enjoy your weekend.
- Alexandria
- Posts: 923
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Aragonés Pollo al Chiindrón: Chicken & Red Bell Pepper
Renée. Good Afternoon,
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 ..
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 ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
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