Ingredients:

6 medium chicken breasts. (A whole chopped chicken can be used instead, but using just breast is easier)
2 large green capsicums
2 large red capsicums
2 medium onions
4 garlic cloves
2 medium zucchinis
1 large eggplant
Jamón Serrano (or bacon)
1 glass of white wine
1 bay leaf
1 tin of chopped or whole tomatoes
Salt & pepper
Extra Virgin Olive Oil

Serves 4

Preparation:

Cut the veggies cut julienne-style.

Add a good splash of olive oil to a fry pan and seal the chicken breast in the hot pan together with the Jamón and garlic.

When the chicken becomes crispy, add the capsicums, the onion, the zucchinis, the eggplant and finally the tinned tomatoes.

Add salt and pepper to taste. Leave to cook on a low heat for about 20 minutes.

When the veggies are poached, add the white wine and the bay leaf.

Taste for salt and pepper and leave to cook till the chicken is soft.

 

 


 

 

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Pollo al Chilindron

This is a delicious and easy way of preparing chicken or rabbit, a typical recipe of the Aragon and Navarra regions.  The recipe is simple, but the combination of Jamón, tomatoes, and capsicum combines magnificently with the seared chicken pieces. Enjoy!

 

 

Suggestion:

The dish can be accompanied with white rice (such as Calasparra) and patatas pajita.