Pollo al chilindrón (Chilindrón chicken)

4 chicken legs and 4 thighs 

4 cups diced onions
1 cup diced green peppers
1 cup diced red peppers
2 tablespoons minced garlic
1 cup dry white wine
1 cup of Serrano ham or bacon
½ teaspoon sweet paprika
1 fresh rosemary sprig
1 bay leaf
2 cups plain  tomato sauce
2 cups of water
Olive oil & Salt 

Heat 1 tablespoon of the olive oil in pot over medium heat. Season the chicken pieces with salt and brown them on all sides. When ready set aside in a plate.

Add a ¼ cup of olive oil to the same pot. When it is hot, add the diced onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown (20 - 30 minutes). Add the garlic and cook for 5 more minutes. After that time, add the white wine and cook until it is evaporated, 4 -5 minutes.


Add the ham or bacon and also the chicken pieces and cook for 5 more minutes. Add paprika, tomato sauce, rosemary, bay leaf, the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste.

Tips_ Add 1 tablespoon of water if the onions start to burn.