Chicken Chilindron

[the_cooking_mom]

Делала с куриными грудками без хамона. Получилось вкусно!

6-8 chicken thighs Season with salt and pepper. You can substitute drumsticks or other parts as you prefer. Use about 1/2 lb (250g) of chicken per person.
▢ 4 cloves of garlic peeled and thinly sliced
▢ 1.75 oz Serrano ham (50g), diced. You can substitute any other cured ham, such as prosciutto.
▢ 1 onion diced
▢ 1 red bell pepper cut into thin strips. You can sub green or yellow bell pepper if you prefer.
▢ 2 juicy tomatoes medium sized. You can sub 1/2 cup (120 g) of canned diced tomato or passata.
▢ 1 bay leaf
▢ 1 tsp sweet Spanish paprika
▢ 1/2 cup white wine (120 ml).
▢ 4 tbsp olive oil
соль и перец

Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.

Источник: https://spanishsabores.com/chicken-chilindron-recipe/