June 21,
2009
2009
Spanish
cuisine
cuisine
Pollo Al Chilindoron
400g chicken legs
1/2 onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
150cc canned tomato
1/2 garlic, finely chopped
1 tbs flour
100cc wine (white or red)
60cc bouillon
1 bay leaf,thyme
red dried chili, cut into half and seeds out
olive oil
1/2 onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
150cc canned tomato
1/2 garlic, finely chopped
1 tbs flour
100cc wine (white or red)
60cc bouillon
1 bay leaf,thyme
red dried chili, cut into half and seeds out
olive oil
1. Season the chicken with salt and pepper.
2. Heat the olive oil, add the garlic and sauté the chicken.
Take them out.
3. Sauté the onion over low heat, deglazing the bottom
of the pan, and dredge the flour.
Add the vegetable, the wine and the canned tomato.
Bring to a boil.
4. Add the chili, chicken, herb, then pour bouillon just enough to
cover the chicken. Bring to a boil again.
5. Reduce the heat and simmer for 10 minutes over low heat.
; Cover with a lid for 5 minutes + uncover for 5 minutes.
4
Add the chicken and the juice
from the chicken.
notes:
Once add the flour, be careful not to burn.Do not add flour after adding the canned
tomato.
Add ham, olive and green pepper if you like.
