Pollo Al Chilindron

Soak the dried peppers in water. Then strain, drain and cut into small pieces. Rinse and pat the chicken, cut into 8 portions and rub with salt and pepper. Heat the oil in a casserole and sear the chicken pieces in it. Lift out of the casserole and place in an ovenproof dish. Color the onion, garlic and ham in the frying fat. Add the soaked and fresh peppers and fry briefly. Then fold in the tomatoes and season with paprika powder. Pour red wine and add parsley. Simmer the vegetables for a few minutes and season with salt and freshly ground pepper. Form over the chicken pieces and cover the form with aluminum foil. Cook in the heated oven at 175 °C for about 1 hour. Serve in the form.

Info: Chilindrón is a stew that comes from the ancient kingdoms of Aragon and Navarre. It is composed of onions, tomatoes, garlic, cured ham and dried red peppers (you can also use fresh ones, roasted beforehand). The inhabitants of Zaragossa, the ancient city on the river Ebro, talented in mixing dishes, brought the vegetables together with chicken. This is how the recipe above was born. However, rabbit, lamb, veal or kid also taste wonderful with a chilindrón sauce, the last delicious bit of which everyone wipes off the plate with a piece of bread.

Instead of the red wine you can just as poultry

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