Chilindron is a wonderful vegetable stew that comes from Aragon, where they grow astonishing vegetables in the fertile land near the Ebro River.
¼ 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 jamón Serrano (Spanish cured ham)
½ teaspoon sweet pimentón (Spanish smoked paprika)
2 cups plain canned tomato sauce
1 fresh rosemary sprig
1 bay leaf
2 cups flat mineral or filtered water
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.