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Chicken with Peppers and Tomatoes (Pollo al Chilindron)

This is a popular dish from Aragon in Spain. Lamb and pork are also often cooked in this way.

ingredients

4 - 6 servings
2 kg (4 lb) Chicken, cut into serving pieces
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper to taste)
50 ml (2 fl oz) 1/4 cup Olive oil
1 Large onion, chopped
2 Garlic cloves, crushed
2 Large red peppers, pith and seeds removed and chopped (or 425 g (14 oz) canned pimientos, drained and chopped) 2
50 g (2 oz) Serrano ham, chopped
425 g (14 oz) Canned peeled tomatoes
1/2 tsp Saffron threads, soaked in 2 Tbs water
1/4 tsp Cayenne pepper
Salt and pepper to taste

method

1. Coat the chicken pieces in the seasoned flour, shaking off any excess.

2. Heat the oil in a large, heavy-based saucepan. Add the chicken pieces and fry until they are evenly browned. Using tongs, transfer to a plate.

3. Add the onion, garlic and red peppers and fry until they are soft. Stir in the ham, tomatoes and can juice, saffron mixture, cayenne and seasoning and bring to the boil.

4. Return the chicken pieces to the pan and reduce the heat to low. Cover and simmer for 1 hour, or until the chicken pieces are cooked through and tender.

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