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Arag贸nes Pollo Chilindr贸n

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Arag贸nes Pollo Chilindr贸n
    Posted: 29 January 2013 at 11:09
 
I posted this for Tas, to compare the 2 recipes, which are quite similar, with subtle differences ... and a little History on Arag贸n ... Though, Arag贸n is one of the oldest kingdoms in Spain, and Painter Goya, had played a significant political role ...
 
ARAG脫N麓s RURALS ...
 
ARAG脫N is sheepherding turf, wild, and sparsely inhabited, with dense forests, the last refuge for wolves, bears, owls, Iberian eagles, amongst the great horned Rams ... The spectacular national park of Ordesa hugs the Pyrenees Mountain chain, on the northern most border.
 
THE ANCIENT GARRISON PROVINCE ...
 
A garrison province, obliged to take up arms, throughout history, had alliances with Catalonia, Italia and France throughout history. The Kingdom of Arag贸n once included: Roussilin, France, Napoli and Sicilia, which profoundly influence the native Arag贸nes cuisines.
 
Here is one of the most popular dishes of this region ... each tavern and family adding or subtracting an ingredient; here is one that we had in Bielsa, Ordesa ...
 
Spiced Arag贸n Style Chicken with Red Peppers ...
Arag贸nes pollo chilidr贸n ...
 
1 chicken sliced into parts
6 tblsps. Evoo
2 tblsps. of sliced Iberian or Serrano Ham in viruta strip or diced
1 large onion vertically sliced in arcs
4 garlic cloves skinned and sliced finely
3 red bell peppers, seeds and sliced julienne
1 pound of fresh red tomatoes ( or canned if unavailable ), scalded, skinned and de-seeded
2 bay leaves
2 cloves
1 cinammon stick
2 dried red chili peppers, seeded and sliced finely ( choice to one麓s heat tolerance )
salt and a sprinkle of La Vera smoked paprika piment贸n
 
1) heat evoo in a heavy iron pan over medium heat and lay in chicken pieces of personal choice ( i use breasts only )  and saut茅
gently until golden - 5 mins.
2) push chicken parts to 1 side; and saut茅 ham, then, onion, then garlic, and then the red bells. Saut茅 gently.
3) saut茅 10 mins. until  almost tender, stirring regularly.
4) incorporate the tomatoes, bay leaves, cloves, cinammon and let it bubble on simmer
5) turn down heat to low simmer and place cover on pot; and let cook for 40 to 45 mins. until chicken cooked through and all has merged; check ... no more than 55 mins.
6) serve with hot bread to dunk up sauce and a Ros茅 wine ...  
 
enjoy,
Margaux Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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