Chicken stew with red peppers

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Prep time:

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Serves: 4

By jmyring

1

Ingredients

  • 1 onion peeled and chopped

  • 4 tbsp olive oil

  • 1 handful parsley to garnish

  • 1.5kg chicken chopped into small pieces

  • 3 red pepper sliced into 1.25cm (1/2 inch) wide strips

  • 2 tsp paprika

  • 1 bay leaves

  • 450g tomatoes peeled, seeded and chopped (or use a 14oz can of chopped tomatoes)

  • 4 cloves garlic peeled and crushed

  • 1 dried hot chilli (guindilla) or 1 fresh chilli

  • 75g seranno ham diced

Method

  1. Heat the oil in a large, heavy based frying pan that has a lid, or a shallow casserole dish if, like me, you don't have a large enough frying pan to use.
  2. Fry together the chicken pieces, garlic and onion for about 3-5 minutes until they begin to go golden, then depending on what you have used in the way of frying pans you could push them to one side of the pan, put them in one of the two pans or remove them from the pan. I used a frying pan and a Wok so once the chicken was golden I moved all of the portions into the Wok.
  3. Add the ham and peppers to the frying pan and fry for 1 or 2 minutes until the peppers soften a little. Then stir everything in the pot together.
  4. The tomatoes should be skinned and seeded but I find seeding tomatoes a drag. I am very much a believer in trying to make recipes as simple as possible. You can peel and seed them if you want to or be like me and only peel them or alternatively use a 14oz tin of chopped tomatoes.
  5. Stir in the tomatoes, the chopped chilli, the paprika and the bay leaf, put the lid on the casserole or pan and simmer over a low heat for about 1½ hours when the chicken should be lovely and tender. Quite a lot of juice comes out of both the tomatoes and the red peppers so it is a good idea to remove the lid towards the end of cooking to allow the sauce to reduce.

Handy Hint

To peel the tomatoes, cut the skin and place them in boiling water for about 1 minute. This makes them easy to then peel.

Additional Information

  • tomato

  • pepper

  • Can Freeze

  • Make Ahead

  • Chicken

  • Autumn

  • Summer

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • 26/01/08 22:00

    Pollo Chilindron or Chicken with Red Peppers comes from Navarra in the north of Spain but it is a dish which you will find being served all over the country. It is a real family favourite in our house.