Chicken Chilindrón Recipes

Steps:

• Sprinkle chicken evenly with salt and black pepper; set aside. Heat oil in large Dutch oven on medium-high heat. Add chicken; cook until evenly browned, turning occasionally.
• Add onions and garlic; cook and stir 2 min. Add tomatoes and ham; mix well. Reduce heat to medium; cook 5 min., stirring occasionally. Add red peppers; stir. Cover.
• Simmer 20 min. or until chicken is cooked through (180°F). Uncover; cook an additional 10 min. or until sauce is slightly thickened.

Steps:

• Heat 2 tablespoon of olive oil over medium high heat.
• Add chicken and season with 2 teaspoon salt.
• saute chicken until outside is just cooked, about 2 minutes.
• Add brady and flambe it.
• remove chicken and reserve until needed.
• Put pan back on heat and add remainng 2 tablespoon of oil.
• Add onions, peppers, and ham to pan.
• Cook, stirring frequently, until browned, 5 to 7 minutes.
• Add the garlic and cook for another 2 minutes or until the garlic begins to brown.
• Stir in tomatoes, peppers, chicken broth and the reserved chicken.
• Cover and stew over low heat for about 15 minutes.
• Adjust seasoning with salt and pepper
• Garnish with parsley
• Serve with slices of toated bread, if desired.