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Pollo Al Chilindron (Chicken With Red Peppers)

spanish, chicken

3 1/2 lbs. chicken pieces
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon paprika
2 large tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 pimientos (optiona
1 salt and pepper to taste
2 tablespoon jamón cerrano or prosciutto, chopp; e, d
1 shot of cognac
1 olive oil

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

Yield: 4 servings

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