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Pollo al Chilindrn
- cup Spanish extra-virgin olive oil, plus 3 tablespoons
- 4 chicken legs, thighs and drumsticks separated
- Salt to taste
- 4 cups diced Spanish onions
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 2 tablespoons minced garlic
- 1 cup dry white wine
- 1 cup thinly sliced and diced jamn Serrano (Spanish cured ham)
- teaspoon sweet pimentn (Spanish smoked paprika)
- 2 cups plain canned tomato sauce
- 1 fresh rosemary sprig
- 1 bay leaf
- 2 cups flat mineral or filtered water
Directions:View on PBS Food
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