Pollo Chilindrón

Pollo chilindrón is a wonderful dish from the Aragón region of northeast Spain that uses red bell peppers, a common ingredient in Aragonese cuisine. This easy chicken recipe was originally cooked in a heavy pot, or chilindrón. Also known as pollo al chilindrón. The recipe below makes enough for a small dinner party. Halve the recipe for a smaller meal.

6 to 8 servings

• Chicken, cut into serving pieces -- 3-4 pounds
• Salt and pepper -- to season
• Olive oil -- 4-5 tablespoons
• Onion, sliced into 1/2 rings -- 1
• Red and green bell peppers, sliced in strips -- 1 of each
• Ham, chopped -- 1/2 pound
• Garlic, minced -- 2-3 cloves
• White wine (optional) -- 1/2 cup
• Tomatoes, peeled, seeded and chopped -- 2-3
• Salt and pepper -- to taste

Method

1. Season the chicken pieces with salt and pepper. Heat the oil in a large pot over medium-high heat. Add the chicken a few pieces at a time, brown on all sides and set aside.
2. Add the onions and peppers to the pot and sauté until wilted, 3-4 minutes. Add the ham and garlic and sauté for another 1-2 minutes. Pour in the wine and simmer to reduce down until almost dry.
3. Stir in the tomatoes, salt and pepper and return the browned chicken pieces to the pot. Reduce heat to low and simmer, covered, for 20-30 minutes. Add a little water if the dish becomes too dry.
4. Adjust seasoning and serve with crusty bread.

Variations

• Use thinly sliced serrano ham or prosciutto if you can.
• Other possible additions: 2 teaspoons of dried oregano; 6-8 green or black olives; 1/4 cup sliced pimentos; 1 cup cooked chickpeas.