Chicken à la Chilindron
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.2 kg)
- 2 Onions
- 2 Garlic cloves
- 75 g air-dried ham (e.g. Serrano)
- 1 red and green pepper
- 750 g Meat Tomatoes
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g black olives
- 50 g paprika-filled olives
- 1 potty thyme or 1 tsp dried thyme
Directions
- 1
Divide the chicken into eight portion pieces, wash and pat dry. Peel onions and dice them coarsely. Peel garlic and chop finely. Chop the ham. Clean, wash, quarter and cut the bell peppers into pieces.
- 2
Wash and clean the tomatoes and carve them crosswise. Scald hot, rinse with cold water and peel the skin. Cut tomatoes into quarters, remove seeds and dice. Mix oil, some salt and pepper. Spread chicken parts with it.
- 3
Brown the meat in portions in a hot roasting pan and remove. Sauté onions, garlic, ham and pepper pieces in the frying fat and cook over a low heat for ten minutes. Add the tomatoes to the vegetables and let everything boil down a bit.
- 4
Put the chicken pieces in the roaster and braise them in the tomato sauce, covered and over a low heat, for 30 to 35 minutes. Halve and stone the black olives. Add all olives to the meat and season again with salt and pepper.
- 5
Wash the thyme and dab dry. Put some stems aside for garnishing. Pluck leaves from the remaining stems and add to the chicken. Serve the chicken in a roaster garnished with the rest of the thyme.
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