Chicken with peppers and tomatoes

In Spanish this dish is called, “pollo al chilindrón” or “pollo al fritada”.  Chicindrón is a garnish of onions, peppers and tomatoes and is widely eaten in north-east Spain.  Red or green tomatoes can be used – or a mixture of the two.

Preparation Time: 15 Mins

Cooking Time: 45 Mins

Total Time: 1 Hr

Ingredients

For 6 servings…

1                    Onion  - chopped     

6 tbs               Olive oil    

4 cloves           Garlic  - chopped     

4                    Peppers  - red or green - cut into strips   

750 gms          Tomatoes  - chopped

                      Pepper      

                      Salt          

6 pieces           Chicken     

150 gms          Bacon  - cut into strips

125 ml             Wine  - dry white     

Method

In a wide frying pan, fry the onion in half the oil over a medium heat, stirring continuously - until golden.  Add the garlic and peppers and cook for 10 minutes more, again stirring continuously.  Add the tomatoes, season with salt and pepper and cook over a medium-high heat, uncovered, for 15 to 20 minutes or until the sauce is much reduced.

In a large casserole, brown the chicken pieces lightly in the remaining oil over a medium heat, sprinkling with salt and pepper and turning them over once.  Add the bacon and stir for 2 minutes.  Then pour in the wine and cook, covered, over a low heat for 30 minutes.  Add the tomato and pepper sauce and cook for 5 minutes more.

  Wine recommendations

  Conventional

      Côtes du Rhône

  Interesting

      Beaujolais Villages

      Côte Chalonnaise blanc

      Côtes de Gascogne blanc, rosé or rouge