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- chilindron chicken
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- CHILINDRÓN IS A SAUCE
- To begin with, sticking to the precursor preparation, it is made from meat, especially poultry, with peppers, onions, tomatoes and ham. From here and the dishes depend on taste, the variations are innumerable, so the term “chilindrón” can be applied to many other basic products.
- Although rooted in the cuisines of Navarra and Rioja, this preparation originally comes from Aragon: These three communities argue over which small homeland is one of the key recipes in the Aragonese cookbook.
- Contents
- 1 chicken
- 3 medium onions
- 4 red bell peppers
- 2 bay leaves
- 6 cloves of garlic
- 1 kg of fresh tomatoes
- 200 g Teruel Ham
- Cut the chicken into pieces and fry in a pan.
- When it is well browned, we put it in the pot.
- With the remaining oil from frying the chicken, we fry the garlic, fry the onions, peppers and diced ham.
- Then we mix it with the chicken in the pan.
- Then we boil the tomatoes, crush them and go through the Chinese.
- Then we add it to the bird’s bowl along with the bay leaf.
- Season everything and cook until the chicken is tender.
- After cooking, it is ready to be served.
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