Spanish Chicken With Vegetables and Olives ( Pollo a La Chilindr |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Chilindron fefers to combining smoked ham with fresh vegetables.This recipe is from the Aragon region of Spain. I haven't made it yet! For Zaar World Tour 8 Ingredients:
3 1/2-4 lbs broiler-fryer chickens |
1/4 cup butter, melted |
3 tomatoes, cut into wedges |
2 green peppers, cut into rings |
2 medium onions, sliced |
1 garlic clove, chopped |
1/4 lb smoked ham, fully cooked and cut up (1 cup) |
8 pitted ripe olives, cut in half |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 375.
2. Truss your chicken. Brush with butter salt and pepper. Place chicken breast up in dutch oven. Cook, uncovered until thighs test done. Add rest of ingredients, cover and bake until veggies are tender., about 30 minutes. Remove chicken to a serving platter, surround with vegetables. Serve with rice.
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