Braised Chicken with Red Pepper Sauce — Chicken Chilindron
Pan-Spanish braised chicken in a sweet chilindron sauce of slow-cooked red capsicum, tomato, and ñora chilli with cured ham, finished with parsley and served over the rich pan juices.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry. Soak nyora chillies in hot water 10 minutes, then drain and scrape flesh from skins. Slice red capsicum into 1cm strips, dice onion, smash garlic, dice jamon, grate tomato, and chop parsley. Set all aside.
Sear
Heat olive oil in a heavy pot or Dutch oven over medium-high. Season chicken with a pinch of salt and pepper, sear 8 minutes turning once until skin is deep golden. Lift to a plate.
Sweat
Lower heat to medium. Add diced onion, capsicum, and bay leaves with a pinch of salt; cook 10 minutes until softened. Stir in smashed garlic and diced jamon, cook 90 seconds until fragrant.
Build
Stir nyora flesh and grated tomato into pot, cook 5 minutes until darkened. Pour in white wine and reduce 2 minutes until nearly evaporated.
Braise
Return chicken to pot with hot stock and remaining salt. Cover and simmer over low heat 25 minutes until chicken is fork-tender and sauce thickens around it.
Finish and plate
Divide chicken between two warm bowls. Ladle chilindron sauce over each portion, scatter parsley and black pepper, and serve with toasted country bread for dipping into the deep red broth.
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