Pollo al Chilindrón.

Pollo al Chilindrón. A northern Spanish sort of stew. My version, anyway. It's made with sweet peppers and tomatoes and onions and garlic and chicken and ham, basically. There's some variations in the recipes I've seen, like whether you use red or green sweet peppers, or both, sometimes using some herbs, sometimes some wine.

I used roasted pimentos I had stored from last summer, Pomi chopped tomatoes (you could use fresh diced or canned diced tomatoes), onions, garlic, bay leaf, chicken that I sprinkled with some garlic powder, onion powder, and black pepper and browned in olive oil, some sherry, and Canadian bacon. There was a recipe recommending white wine and I ended up not having any so of course I used sherry.

The Canadian bacon was instead of Serrano ham. One thing I learned from having ever so briefly visited Spain is that ham isn't meat, it's flavoring. Which is what it is supposed to be in this recipe. But I had Canadian bacon, which is an American thing, and I'm not even sure you can get it everywhere in the US, but it's definitely not Canadian. Anyway, it has a great texture and a great hammy, smoky flavor and it worked very well.

The pimentos, esp roasted ones, are much richer and sweeter than fresh bell peppers would be, and I like them better in this, but I'm sure it's tasty any way.

Very tasty and recommended.