Pollo al chilindron (chicken with red peppers)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | lbs. chicken pieces | |
| 1 | onion, chopped | |
| 2 | cloves garlic, minced | |
| ½ | teaspoon | paprika |
| 2 | larges | tomatoes, chopped |
| 1 | red bell pepper, chopped | |
| 1 | green bell pepper, chopped | |
| 6 | pimientos (optiona | |
| salt and pepper to taste | ||
| 2 | tablespoons | jamón cerrano or prosciutto, choppe; d |
| 1 | shot of cognac | |
| olive oil | ||
Directions
Heat oil on a large sauce pan. Add onion, garlic and chicken and fry until the chicken is browned and the onion is golden. Pour cognac over the chicken. Add prosciutoo and mix. Add paprika and mix. Add tomatoes, peppers and pimientos and mix. Cover and simmer for about 45 minutes or until done.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000