Spanish Pollo A La Chilindron

In Spain, dishes that are cooked in a flavorful sauce made with onions, garlic, tomatoes, ham, and peppers are called chilindron. This type of cookery is native to the region of Aragon in northeastern Spain.

Wash and pat dry the chicken pieces. Season with salt and pepper. Fry in the heated oil in a skillet over moderate heat until golden on all sides. Remove to a plate. Put the onion, garlic, peppers, and ham in the drippings and saute them for 5 minutes. Add the tomatoes and pimientos and cook over medium heat for 5 minutes.

Return the chicken pieces to the kettle. Cook over very low heat, tightly covered, for about 30 minutes or until tender. Add a little water while cooking, if needed. Stir in the olives just before serving.

INGREDIENTS

1 frying chicken 3 to 3 and a half pounds, cut up.

Salt, and pepper to taste.

One-third cup olive oil.

1 large onion, sliced.

1 garlic clove, crushed.

3 small hot red or green peppers, seeded and minced.

A one-quarter pound of smoked ham, diced.

4 Large tomatoes, peeled, chopped.

2 Canned pimientos, chopped.

12 pitted black olives.