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Chicken with Sweet Peppers
Spain - Pollo al Chilindron
| Sephardic - Armi de Gayna
From the Spanish provinces of Navarra and Aragon, a delicious stew of
chicken and sweet peppers. See Note-5 for details of
prep and serving. Armi de Gayna is a Sephardic Jewish version of this
dish, which drops the ham and adds 1/2 t of ground allspice, a Turkish
Chicken meat (1)
Ham, Spanish (2)
Red Bell Pepper
Chili, dry (3)
Prep - (25 min)
Run - (55 min)
- Cut CHICKEN into the size chunks appropriate for how you will be
serving it. 1-1/2 inch or so is usually good. Mix with Salt.
- Crush GARLIC and chop fine. Chop ONION fine. Mix.
- Chop HAM medium
- Scald TOMATOES 1 minute in boiling water, quench in cold water,
peel and and chop small.
- Blast PEPPERS black with your propane torch and brush off the
skins under running water. Core and slice into strips about 1/2 inch
wide and half the pepper height in length. Cap the CHILI and
toss it in with the bell peppers.
- Heat Olive Oil in a spacious sauté pan and fry
Chicken, tumbling frequently until lightly browned on all sides.
Be very careful the fond that sticks to the pan doesn't burn.
- Stir Onion Mix into the pan and fry stirring until onions are
translucent, then stir in Ham for a minute, followed by
Paprika, then Tomatoes. and Stock. Deglaze the pan,
scraping up the fond and incorporating it into the sauce.
- Stir in Pepper Mix and Black Pepper. Cover and simmer
slowly for about 45 minutes, turning a couple of times.
- Check salt and seasoning. Adjust liquid if needed and serve hot.
- Chicken: Weight is skinless, boneless,
preferably thigh/leg meat.
- Spanish Ham: Serrano Ham has been
legal in the US for some time now, but still sells at contraband prices
and is pretty much special order. Italian Proscuitto makes an
acceptable and much more available and affordable substitute.
- Chili: I use one dried red Thai chili
which provides just a touch of heat. The timid may prefer a Japones, or
an de Arbol for in between.
- Paprika: Please, real Spanish or
Hungarian paprika, not that sawdust flavored stuff they sell in the
- Details: The pattern recipe called
for a whole 3 to 3-1/2 pound chicken cut into small serving pieces.
Since I use this recipe for buffet service, boneless chicken leg and
thigh meat works better. Breasts can be used, but will have less flavor
and a stringy texture. The pattern recipe called for simmering just in
the tomatoes, adding chicken broth only if needed. I find a bit more
liquid, enough to moisten some rice, works well for me.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove, in=inch
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