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Chicken with a tomato and pepper accompaniment (Pollos al chilindrón)

Two chickens, 600 g each

4 large tomatoes

4 small green peppers

1 large onion

2 dl oil

150 g fresh ham

1 glass of wine

Seasoning: garlic, chili pepper, salt

The chicken joints are sautéed until they turn golden brown and then put aside. Prepare a fried mixture of tomato, green pepper, onion, chili pepper and plenty of chopped garlic. Put the chicken and the fried mixture together and cook for five minutes. Then add thinly sliced semi-cured ham and cook for another five minutes. With the ham a small glass of white wine may be added.

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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant Regional Flavors by Janet Mendel

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This collection of authentic recipes from Spain includes such specialties as gazpacho and several versions of paella, as well as lesser known dishes, highlighted by rich culinary, cultural and historical information.

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