Pollo al chilindrón

Ingredients

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• 1 chicken, cut into pieces (about 1.5 kg)

• 150 g cured ham, diced

• 2 red peppers

• 2 green peppers

• 1 large onion

• 3 garlic cloves

• 800 g ripe tomatoes

• 150 ml white wine

• 5 tablespoons extra virgin olive oil

• Salt and black pepper

Preparation

1. 01Prepare the chickenCut the chicken into medium pieces, remove excess skin and season with salt and pepper. Peel and chop the tomatoes, cut the peppers into strips and chop the onion and garlic.
2. 02Brown the chicken and hamIn a wide pot, heat the oil and brown the chicken over medium-high heat on all sides together with the ham. Remove to a plate once well browned.
3. 03Make the baseIn the same oil, soften the onion and garlic for about 5 minutes. Add the peppers and cook until they start to soften, another 8–10 minutes.
4. 04Add the tomatoAdd the chopped tomato and cook over medium heat until it releases its water and everything turns into a thick sauce, about 10 minutes.
5. 05Stew the chickenReturn the chicken and ham to the pot, mix with the sauce and add the white wine. Let it reduce for a few minutes.
6. 06Cook slowlyCover partially and cook over low heat for about 30–35 minutes, turning the pieces from time to time, until the chicken is tender and the sauce is bound. If it is too liquid, uncover and reduce a few more minutes.
7. 07ServeAdjust the salt and serve in the same pot, with diced fried potatoes or white rice.

Variations

• With lamb or rabbit instead of chicken, very common within the same family of stews.
• With hen, in older versions that need longer cooking.
• With a little sweet paprika added at the end, and some cooks replace part of the wine with brandy.