From ThisBlueWiki
Pollo al chilindrón (Chicken with Tomatoes and Peppers)
This recipe courtesy of my pen pal in Spanish 301, November 2004.
- 2 lbs chicken, cut in pieces
- 3 medium tomatoes
- 2 small green peppers
- 1 chili pepper
- 1 medium spanish onion
- 1/4 lb ham, sliced fairly thin and cut in pieces
- 1/2 glass white wine
- plenty of chopped garlic
- salt
- olive oil
Dice tomato, green pepper, onion, and chili pepper. Fry chicken until golden brown; set aside. Meanwhile, chop garlic. Fry all vegetables and garlic together in a large skillet with plenty of olive oil until fairly well cooked (tomatoes will disintegrate but peppers should still be fairly crisp). Salt to taste; add chicken and cook for around 15 minutes. Then add ham and white wine; let it simmer roughly for another 10 minutes.
Serve over rice.
Notes
I used 1lb each of chicken thighs and breasts, Black Forest ham from the deli, and more onion than I was supposed to. Cooking wine was a Chenin/Chardonnay blend from South Africa called Robert's Rock, which is dirt cheap and really good. I also added a bit of black and red pepper and a touch of dried basil. I used about 5 cloves of garlic for this amount.
I don't know if it's supposed to be served over rice or not (I used basmati), and there are probably some other translation errors in this recipe, so this may not be 100% auténtico, but it's pretty damn good. :)
Drinking wine the first time was a cheap, passable Chenin Blanc, also from South Africa but Indaba, not Robert's Rock. It worked pretty well. Due to the spiciness this needs a white that can hold its own and Chenin fits the bill.