Recipe of Super Quick Homemade Pollo al Chilindrón (Chicken Chilindrón) - Free Download

Pollo al Chilindrón (Chicken Chilindrón). Pollo a la zamorana/ Курица по-саморски Gazpacho/ Гаспачо Escabeche de pollo de navidad/ Рождественское эскабече из курицы Melocotones en vino blanco/ Персики в белом вине (Арагон) Pollo con uvas, vino tinto y castañas/ Курица в красном вине с виноградом и каштанами Pisto. A typical preparation of Aragon is Chilindron, an everyday preparation with a mixture of peppers, tomatoes, jamon onion and garlic. Más recetas en http://www.orieloskitchen.com - Descárgate mi app de recetas sin lactosa "Chef Orielo" en tu móvil: http://www.apprecetassinlactosa.com Mi receta del pollo al chilindrón con un majao almeriense especial y con caldo ecológico Azteca de Amandín.••• Traditionally, the pollo al chilindrón recipe is made in a clay pot; although on this occasion (adapting to what we normally have in the kitchen) it can be made in any pot we have at home.

Transfer the chicken to a platter and set aside. Cómo hacer pollo al chilindron fácil. Receta tradicional en toda la zona de Aragón, Navarra y La Rioja.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, pollo al chilindrón (chicken chilindrón). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Pollo a la zamorana/ Курица по-саморски Gazpacho/ Гаспачо Escabeche de pollo de navidad/ Рождественское эскабече из курицы Melocotones en vino blanco/ Персики в белом вине (Арагон) Pollo con uvas, vino tinto y castañas/ Курица в красном вине с виноградом и каштанами Pisto. A typical preparation of Aragon is Chilindron, an everyday preparation with a mixture of peppers, tomatoes, jamon onion and garlic. Más recetas en http://www.orieloskitchen.com - Descárgate mi app de recetas sin lactosa "Chef Orielo" en tu móvil: http://www.apprecetassinlactosa.com Mi receta del pollo al chilindrón con un majao almeriense especial y con caldo ecológico Azteca de Amandín.••• Traditionally, the pollo al chilindrón recipe is made in a clay pot; although on this occasion (adapting to what we normally have in the kitchen) it can be made in any pot we have at home.

Pollo al Chilindrón (Chicken Chilindrón) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It's easy, it's fast, it tastes delicious. Pollo al Chilindrón (Chicken Chilindrón) is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook pollo al chilindrón (chicken chilindrón) using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pollo al Chilindrón (Chicken Chilindrón):

1. Make ready 2 of large chicken breasts, bone in, skin on, cut in half crosswise.
2. Get 1 pound of ripe fresh tomatoes, cut in 1-2 inch chunks.
3. Take 1 of large red bell pepper, cut in 1/2 inch strips.
4. Take 1 of large red onion, halved, and sliced thin.
5. Get 4-6 of large garlic cloves, peeled and coarsely chopped.
6. Get 1 sprig of thyme (or dried if you must).
7. Prepare 1 tablespoon of hot smoked paprika.
8. Make ready 1/4-1/2 cup of coarsely chopped parsley.
9. Prepare 1 cup of dry white wine.
10. Get of olive oil, salt, black pepper.

Un guiso de pollo de rechupete. La base de esta receta es la salsa chilindrón o salsa hecha a base de cebolla, ajos, tomates y pimientos rojos con jamón, que acabarán dándole a la salsa ese sabor. Chilindron is a Spanish dish that is similar to the Italian version of chicken cacciatore. Traditionally, chilindron (which originated in the Aragón region of Spain) is made with chicken or lamb.

Steps to make Pollo al Chilindrón (Chicken Chilindrón):

1. Prepare all ingredients.
2. Put some oil in hot deep skillet. When just beginning to smoke, place chicken in skin down. Don't turn or touch it for about 7-8 minutes... until skin is well browned. Remove from pan and set aside on a plate skin up..
3. Add onions to same pan, and a bit more oil and about 1/2 teaspoon of salt. Stir, place cover on, and cook for 3 minutes until softened a bit..
4. Add garlic and thyme and saute for 30 seconds-ish..
5. Add peppers, tomatoes and wine. Bring to simmer..
6. Place chicken pieces in pan, nestled in, lower heat, cover, and cook for 20-30 minutes until chicken reaches 165 degrees F..
7. Remove chicken, put on plate again, and cover with foil to keep warm..
8. Finally, turn up heat and simmer pepper stew for 10 minutes more to thicken. Stir in parsley and paprika at the last minute and you are done..
9. Spoon stew over chicken on plate or bowl and serve with salt, black pepper, a glass of wine, and crusty bread, or rice. ¡Muy Rico!.

The tangy red reduction sauce is made using fresh tomatoes and red bell pepper, lots of garlic and sautéed onion. This is the greatest Spanish Chicken Recipe that I know, and one we use for very special occasions. I'm David and I'd like to tell you how I first came across this famous and ancient recipe from Navarra in the north of Spain. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.

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