Pollo al chilindron (chicken with red peppers)

4 servings

Ingredients

Quantity Ingredient
3½ lbs. chicken pieces
1 onion, chopped
2 cloves garlic, minced
½ teaspoon paprika
2 larges tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 pimientos (optiona
salt and pepper to taste
2 tablespoons jamón cerrano or prosciutto, choppe; d
1 shot of cognac
olive oil

Directions

Heat oil on a large sauce pan. Add onion, garlic and chicken and fry until the chicken is browned and the onion is golden. Pour cognac over the chicken. Add prosciutoo and mix. Add paprika and mix. Add tomatoes, peppers and pimientos and mix. Cover and simmer for about 45 minutes or until done.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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