Penelope came through for me again with this delicious chicken dish that we made for some friends the other day. This one’s going into the regular rotation, although I will check my other Spanish cookbooks for other variations. Apparently this also works quite well with lamb and other meats. Adapted from ¡Delicioso!, by Penelope Casas, New York: Knopf, 1999.
Pollo al chilindrón
(Chicken Braised with Red Peppers)
A 3-3½ pound chicken (cut up into pieces, each breast chopped in half)
2 tablespoons olive oil
½ medium onion, chopped
2 cloves garlic, minced
2 tbsp coarsely chopped jamón serrano (or prosciutto)
½ tsp paprika
1 15 oz can of diced tomatoes, unsalted
2 large roasted red bell peppers, cut in strips
¼ tsp chile pepper flakes
Freshly ground pepper
Sprinkle the chicken pieces with salt.
Heat the oil in a shallow casserole and brown the chicken on all sides. Add the onion and garlic and cook until the onion has wilted. Add the ham, cook a minute, then stir in the paprika. Add the tomatoes, cook a minute, then mix in the roasted pepper strips, the chile flakes, salt and pepper. Cover and simmer 45 minutes. Serves 4.
Notes: I'm a little less insistant than the recipe when it comes to specific ingredients. The recipe calls for fresh tomatoes; since I didn't have time to scald and skin fresh tomatoes I used canned. It worked out well. The recipe also calls for imported or homemade pimientos; I bought a jar of roasted red bell peppers that worked just fine.