cut. Cut the Serrano ham into small strips. Cut the peppers in half, remove the stems and seeds, rinse and cut into strips. Set these ingredients aside.
Remove the peel from the onion and garlic and dice finely. Rinse the parsley and chop the leaves. Skin the tomatoes, remove the stalks, seeds and juice and dice the flesh. Heat 4 tbsp oil in a frying pan over medium-high heat. Fry onion and half of the garlic until translucent. Fold in the parsley. Add the tomatoes, season with salt and pepper and gently steam for 10 min with the lid closed.
Brown the ham in a Reindl with 1 tbsp oil at medium temperature. Add the chicken pieces and sauté until lightly browned. Peppers, remaining garlic and the vegetable mixture from the frying pan to the chicken form. Sprinkle everything with salt and pepper. Pour the red wine over it and fold it in. Cook the dish, covered, at a moderate temperature for an hour, stirring occasionally.
Info: Chilindrón is a stew that comes from the ancient kingdoms of Aragon and Navarre. It is composed of onions, tomatoes, garlic, Serrano ham and roasted fresh red peppers together. The inhabitants of Zaragossa, the ancient city on the river Ebro, talented in mixing dishes, brought the vegetables together with chicken. This is how the recipe above was born. But also rabbit, lamb, veal and kid, respectively.
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