| Prep Time: 10 mins
| Cook Time: 1 hr 15 mins
| Total Time: 1 hr 25 mins
You may need: Dried Garlic Powder
Our culinary tour around Spain wouldn't be complete without stopping to make a delicious, hearty stew called Chicken Chilindron (Spanish Stew). Typically served in Northern Spain in the autonomous regions of Basque Country, Aragon, and La Rioja, Chilindron delivers tremendous flavor. Most recipes feature herbs and roasted red peppers along with paprika, onions, and tomatoes. Authentic recipes use lamb or chicken, but you can use just about any meat including wild game for delicious results.
In our dish, fresh chopped rosemary delivers the piney, balsamic flavor we love to brighten each bite. Staying true to our mission, we spice up the traditional recipe with our Basque Blend spice. This proprietary spice expertly combines mild, fruity peppers typical of the Basque Country with a host of fresh summer herbs to transport your taste buds to the dramatic Pyrenees mountains. Don't let the long cook time keep you from making this on a school night. Most of the time is passive low-heat braising, where the meat is cooking down to a melt-in-your-mouth tenderness that will surely please!
2 Tbsp olive oil
2 lbs chicken thighs
1 onion, chopped
5 cloves garlic
1.5 Tbsp Piquant Post Basque Blend
7 oz. roasted red peppers, jarred
1 can (15 oz) crushed tomatoes
2 cups chicken broth
1 Tbsp rosemary, chopped
½ tsp Kosher salt
Fresh parsley, for garnish
For the polenta: (optional)
1 cup polenta
4 cups water
1/2 tsp salt
We love the hands-off method of braising, especially for hosting dinner parties. Brazing simmers the meat and vegetables in a liquid to tenderize tough meats. This results in melt-in-your-mouth tenderness.
Chilindron’s dark red color will emerge as the braising liquid cooks down, leaving the meat in a flavor-packed red sauce, perfect for pairing with your favorite glass of red wine.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Heat 2 Tbsp olive oil over Med-High heat in a dutch oven or large pot. Add chicken thighs, skin side down first, searing 4 minutes per side. Remove and set aside.
Using the residual oil and fat from the chicken, add and stir fry onions for 3-4 minutes. Add garlic and Piquant Post Basque Blend. Stir fry 1 more minute, until fragrant.
Stir in roasted red peppers and crushed tomatoes. Add chicken back to dutch oven, then add chicken broth and salt. Bring to a boil, lower heat to Low and simmer for 1 hour.
For the polenta, bring water and salt to a boil in a medium pot. Whisk in polenta and stir for 1-2 minutes. Turn heat to low and cook for 40 minutes, stirring every 10 minutes. Serve Chicken Chilindron alongside polenta, garnish with fresh parsley and rosemary.
Substitute the chicken thighs for lamb, venison, beef or other fatty meat.
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