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Chicken 'chilindrón' (stew)



产自西班牙哪个地区的最地道?

自治区:
Aragon

Aragón


做法

Ingredients

Ingredients for 4 people: 1 large chicken 200 g of cured ham from Teruel 1 kg of ripe peeled tomatoes 1 large onion 2 large fleshy green peppers or 4 small ones 2 cloves of garlic 2 dl of olive oil 1 small glass of white wine or a splash of dry oloroso sherry Pepper Salt

Preparation

Cut the chicken into pieces, removing the skin so that it is less fatty, and gently fry in an earthenware dish with the chopped cured ham. Dice the onion and the garlic and chop the tomatoes and the peppers, removing seeds and stalks. Fry all this together in a separate pan. Still well with a spoon for around 5 minutes. Then add this mixture to the dish with the chicken and cured ham. Place on a low flame and stir occasionally so that it does not stick. Cook for approximately half an hour, according to the size of the chicken pieces. After 20 minutes, add your chosen wine

Presentation

Serve in the same dish it has been cooked in, if it is earthenware, or in a serving dish if not. In both cases, accompany with cubed fried potatoes or white rice served separately.

更多信息

菜谱信息

级别:
First course

烹饪时间:
Between half an hour and an hour

价格:
Medium

营养信息

Energy:
High

Cholesterol:
High

Carbohydrates:
High

Mono-unsaturated fatty acid:
High

Vitamin C:
High




更多的时令常用菜谱


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