Three Guys From Miami: Cuban and Spanish Food Recipes

Jorge Castillo: This dish comes from the Aragon region of Spain.

Glenn Lindgren: We've enjoyed a very similar dish in Cuban-Chinese restaurants, except it had more of an Asian flavor.

Jorge Castillo: The Chino-Latino version used ginger and soy sauce, while this Cuban dish gets its flavor from paprika, cumin, and of course a sofrito.

Raúl Musibay: This recipe produces delicious tender chicken in a thick, hearty sauce. I love it.

Glenn Lindgren: Make sure to cut your peppers and onions in large chunks. This isn't the time to try to hide the onions and peppers from anyone in your party who may fear them.

Stir-Fried Chicken with Tomatoes and Peppers -- Pollo al Chilindrón

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4 servings

This stir-fried chicken is rooted in the Aragon region of Spain -- with tomatoes and peppers!

INGREDIENTS:

4 strips smoked bacon, chopped
salt and pepper to taste
8 chicken thighs
1/4 cup flour for dusting
1/4 cup olive oil
1 cup green bell pepper, sliced in chunks
1 cup yellow onion, sliced in chunks
4 cloves garlic, minced
1/2 cup white wine
1 (16-ounce) can whole tomatoes, quartered, retain juice
1 tablespoon Spanish sweet paprika
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch dissolved in 1/2 cup water to thicken
1/2 cup green peas

Sauté the bacon long enough to brown and render the fat. Remove the bacon.

Salt and pepper the chicken thighs on both sides, dredge in flour, and shake off any excess. Brown in the bacon fat, remove chicken, and set aside.

Add the olive oil to the pan and sauté the green pepper and onion until limp. Add garlic during the last minute or 2 only.

Place the vegetable mixture in a large covered pot and add the wine, tomatoes, and tomato juice.

Stir in the paprika, cumin, salt, and pepper; return the chicken thighs and bacon to the pan.

Bring to a boil, reduce heat to low, and simmer, uncovered, until chicken is fully cooked and tender, about 25 to 35 minutes. Remove chicken and keep hot.

Tighten up the sauce with a little cornstarch mixed with water. You want a thick, rich sauce. Finally toss in the green peas and immediately remove sauce from heat.

Serve individual chicken pieces over white rice with plenty of sauce on top.

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