Chicken Chilindron . . .

This is a traditional dish from the Aragon region of Spain. It can be made with cut-up, whole chicken and olives can be added at the end. I buy roasted red peppers for the sauce.


3 tbsp olive oil

1 head garlic, cut in half, through the middle

1 lb (500 grams) chicken legs, on the bone, skin removed

1 lb (500 grams) chicken thighs, on the bone, skin removed

Salt and freshly ground pepper

1 small Spanish onion, finely chopped (1 cup)

100 grams thinly sliced serrano ham, torn into small pieces

1 tsp sweet smoked Spanish paprika

1/2 cup white wine

2 roasted red peppers, skinned and chopped (1 cup chopped)

2 lbs tomatoes, seeded and chopped or 2 cups canned tomatoes, drained and chopped


     Preheat oven to 350 F

     Heat oil in a casserole or deep skillet over low heat. Add the garlic cut-side down and cook slowly, covered for 10 minutes or until slightly softened. Reserve.

Increase heat to high. Season chicken with salt and pepper. Working in batches, add chicken pieces and fry until golden about 2 minutes a side. Reserve. Discard all but 3 tbsp fat from pan. Reduce heat to medium.

     Add onion and sauté until softened, about 2 minutes. Add ham and paprika and cook one more minute. Pour in wine and bring to boil, reduce by half. Add peppers and tomatoes and bring to boil. Reduce heat to medium low and return chicken to the skillet. Return garlic.

     Cover and cook in the oven for 20 to 25 minutes or until chicken juices run clear. Remove cover and cook for another 10 minutes or until the sauce has slightly thickened and chicken is very tender. Season to taste.