Braised Chicken with Red Peppers
In Spain, La Ribera is the area between Navarra and Aragon where the Ebro River flows, creating fertile lowlands that are cultivated with some of the country's best vegetables. This productive region is where chilindrones, everyday preparations of chicken or lamb braised in a mixture of peppers, tomatoes, jamon, onion, and garlic, are among the most popular recipes.
Season the chicken pieces with salt. In a large skillet, heat the olive oil over high heat. Working in batches if necessary, add the chicken pieces and fry, turning as needed, for 5 to 10 minutes, or until golden on all sides. Add the jamon, mix well, and saute briefly. Using a slotted spoon, transfer the chicken and ham to a large cazuela. Reserve the oil in the skillet.
Return the skillet to medium heat. Add the garlic, onion, and bell peppers and saute, stirring occasionally, for about 15 minutes, or until the onion and peppers have softened. Transfer to the cazuela holding the chicken.
Add the tomatoes, peppercorns, and wine to the cazuela, place over medium-low heat, and cook uncovered, stirring occasionally, for 20-30 minutes, or until the chicken is tender. Remove from the heat, sprinkle with the parsley, and serve immediately.
Aragon has inherited its rich gastronomy from the different cultures which have passed through the region over the centuries. It knows how to exploit its local products and today its cuisine is described as classical. The great geographical diversity of this region has given rise to top quality products which are as varied as the land's orography.
Jamon: There is nothing more Spanish than jamón serrano. This country ham is a national treasure shared in Spain by all walks of life. Cured for at least a year, it has a much deeper flavor firmer texture than its closest relateive, Italian prosciutto. Serve as a 'Tapa' with cheese and olives, or in your favorite Spanish recipe
Pollo en Escabeche: Cooking chicken with escabeche is ideal for the summer, when you want to prepare a dish ahead of time. It is a simplified version of the traditional escabeche, and the process couldn't be easier. You can keep this dish refrigerated for a few days and then serve it cold or at room temperature. A green salad is a good accompaniment.