This recipe is from the ancient kingdom of Aragon in northeastern Spain, that leads directly into Basque country (Las Vascongadas). The gentle blending of sauces is an art and their chilindron sauces are distinctive, used with a variety of meats and poultry.
Recipe By: Time-Life Cookbook Series "The Cooking of Spain and Portugal"
Serves: 4
1 3-pound fryer-broiler chicken -- cut in 8 pieces
Salt and pepper to taste
1/4 cup olive oil
2 large onions, halved lengthwise -- cut in 1/4" strips
1 teaspoon minced garlic
3 small sweet red or green peppers -- cut in 1/4" strips
1/2 cup chopped serrano ham or other smoked ham
6 medium tomatoes, peeled, seeded -- finely chopped
6 pitted black olives -- halved
6 pitted green olives -- halved

Wash chicken pices thoroughly under cold running water; pat dry with paper towels and sprinkle liberally with salt and pepper to taste. In a heavy 12" skillet, heat oil over medium heat until a light haze forms above it; brown chicken pieces in the hot oil, a few pieces at a time on both sides until dark golden, removing them to a plate.

Add onions, garlic, peppers and ham to skillet; cook 8-10 minutes, stirring frequently, until vegetables are soft but not browned. Add tomatoes; increase heat and cook briskly until most of the liquid is evaporated and sauce has thickened to coat a spoon. Return chicken to the pan, turning to coat well; lower heat and cover tightly; simmer 25-30 minutes or until chicken is tender but not falling apart. Stir in the olives; taste for seasoning and adjust if needed. Transfer mixture to a large serving bowl or deep platter; serve at once.

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Copyright 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved