Chilindron Sauce Recipes

CHILINDRON SAUCE

Chilindron Sauce image

Chilindron is a sofrito which is a basic tomato sauce used in Spanish, Latin American and Caribbean Island cooking, particularly Puerto Rico and Cuba. It can be made in quantity and stored in the refrigerator for a few weeks or sauteed at the last minute. This is a great sauce for meat such as chicken or rabbit. It's also great over pasta and rice. Posted for Zaar World Tour 05

Provided by Amis227

Categories Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 garlic clove, chopped
1 onion, sliced into rings
1 green pepper, seeded and cut into strips
1 red pepper, seeded and cut into strips
1 pinch saffron
1 teaspoon salt
1 teaspoon paprika
1 pinch cayenne
2 cups smoked ham, diced (serrano)
1 tablespoon tomato paste
1 1/2 cups tomato sauce

Steps:

Saute the garlic in the olive oil for 10 minutes.
Add the onion and peppers; saute until tender.
Add the remaining ingredients and bring to a boil.
Reduce the heat and simmer for 15 minutes.

Nutrition Facts : Calories 180.4, Fat 14, SaturatedFat 2, Sodium 1097.5, Carbohydrate 14.1, Fiber 3.3, Sugar 7.6, Protein 2.3

POLLO AL CHILINDRóN FROM JOSE ANDRES

Pollo Al Chilindrón from Jose Andres image

Make and share this Pollo Al Chilindrón from Jose Andres recipe from Food.com.

Provided by DriaDB

Categories One Dish Meal

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil (plus 3 tablespoons)
4 chicken legs
4 chicken thighs
4 chicken drumsticks
salt
4 cups diced Spanish onions
1 cup diced green bell pepper
1 cup diced red bell pepper
2 tablespoons minced garlic
1 cup dry white wine
1 cup thinly sliced and diced serrano ham
1/2 teaspoon smoked paprika
2 cups plain canned tomato sauce
1 fresh rosemary sprig
1 bay leaf
2 cups water

Steps:

Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.
Add the ¼ cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes.
Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving.

Nutrition Facts : Calories 927, Fat 55.1, SaturatedFat 13.6, Cholesterol 276.7, Sodium 918.9, Carbohydrate 32.3, Fiber 5.7, Sugar 15.2, Protein 64.7

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