Jamoncitos al Chilindrón

Ingredients for 4 servings:

• 8 chicken drumsticks or other chicken pieces
• 2 bell peppers, red and green, diced
• 1 chili pepper(s), cut into small rings
• 2 onions, finely diced
• 2 tomatoes, diced
• 2 cloves garlic, finely diced
• 1 stalk celery, diced
• 400 ml chicken broth
• some olive oil
• some flour butter or cornstarch
• 2 bay leaves
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Chicken Chilindrón

Rub the chicken thighs (skinless or skinless, it’s a matter of taste) with salt and pepper, sear them all over in olive oil, and set aside. Sauté the vegetables in the same oil (adding a little more if necessary) until browned. Then deglaze with the stock, add the bay leaves, and simmer for 5 minutes. Season with a little sugar, salt, and pepper to taste. Then add the chicken thighs and let them simmer uncovered for about 20 minutes over low heat. Thicken the sauce with plain flour or cornstarch, to taste. Serve with baguette, rice, or potatoes.