A hearty dish that needs an equally powerful partner. Our choice is a Priorato, with structure and well-marked tannins, made from Cariñena and Garnacha.
Pollo al chilindrón (Chicken with Peppers)
Preparation
Wash the chicken and cut into pieces. Brown the garlic in a pan with Spanish olive oil. Season the chicken pieces with salt and pepper and brown in the same pan as the garlic. Add the diced ham, finely-chopped onion and peppers. Fry together for a few minutes, then add the peeled, seeded and chopped tomatoes. Continue to fry very gently until the sauce binds..
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Nutritional Facts
Energy (kcal): 483
Energy (kJ): 2,021
Protein (g): 47.20
Fat (g): 24.60
Carbohydrates (g): 18.30
Iron (mg): 4.6
Thiamine (mg): 0.7
Vitamin A (µg): 1092.2
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes
- 1 chicken, weighing 1 kg
- 200 gr ham
- 2 garlic cloves
- 1 onion
- 4 red peppers
- 750 gr tomatoes
- 100 ml Spanish olive oil
- Salt and pepper
- 1 chicken, weighing 1 kg
- 7.055 oz ham
- 2 garlic cloves
- 1 onion
- 4 red peppers
- 26.455 lb tomatoes
- 3.645 fl. oz Spanish olive oil
- Salt and pepper
- 1 chicken, weighing 1 kg
- 0.95 cup ham
- 2 garlic cloves
- 1 onion
- 4 red peppers
- 3.48 lb tomatoes
- 0.423 cup Spanish olive oil
- Salt and pepper
Wine match