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Chicken Chilindron

This colorful recipe incorporates a touch of a staple Spanish spice, pimentón, and the cured flavor of Serrano ham. When a dish is prepared al chilindron, it generally includes tomatoes and peppers. Enjoy this moist chicken stew over crunchy toasted bread. From Spain and The World Table, The Culinary Institute of America. Serves 8.

¼ cup extra virgin olive oil, divided use
1 pound 2 ounces (510 g) boneless, skinless chicken
thighs, cut into large dice
4 teaspoons salt, divided use
2 tablespoons brandy
1 cup minced Spanish onions
¾ cup small-dice green peppers
1 cup small-dice red peppers
¼ cup Serrano ham, julienne
2 tablespoons minced garlic
4 plum tomatoes, peeled, seeded, and cut into small dice
1 teaspoon Spanish hot paprika (pimentón)
½ cup chicken stock
¼ teaspoon freshly ground black pepper
1 teaspoon chopped parsley
16 slices toasted bread (optional)

1. Heat 2 tablespoons of the olive oil in a medium sauté pan over medium-high heat. Add the chicken and season with 2 teaspoons of salt. Sauté the chicken in the oil until the outside is just cooked, about 2 minutes, then add the brandy and flambé it. Remove the chicken and reserve until needed.

2. Put the pan back on the heat and add the remaining 2 tablespoons of oil. Add the onions, peppers, and ham to the pan. Cook, stirring frequently, until browned, 5 to 7 minutes. Add the garlic and cook for another 2 minutes, or until the garlic begins to brown. Stir in the tomatoes, pimentón, chicken stock, and the reserved chicken.

3. Cover and stew over low heat for about 15 minutes. Adjust the seasoning with 2 teaspoons of salt and the pepper, if needed. Garnish with parsley and serve with slices of toasted bread, if desired.