{"id":9564,"date":"2026-10-28T10:29:00","date_gmt":"2026-10-28T09:29:00","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=9564"},"modified":"2026-10-26T13:30:44","modified_gmt":"2026-10-26T12:30:44","slug":"pollo-al-chilindron-schmorhuhn","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/pollo-al-chilindron-schmorhuhn\/","title":{"rendered":"Paprika-Schmorhuhn – Pollo al Chilindr\u00f3n"},"content":{"rendered":"

Schneller Teller | \u00a0Plat du Jour<\/h1>\n<\/div>
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Pollo al Chilindr\u00f3n<\/strong><\/p>\n

Ein baskisch-aragonesisches Schmorgericht aus der schweren Kasserolle. Es ist bodenst\u00e4ndig (Chilindr\u00f3n bezieht sich auf eine dicke Sauce aus Paprika, Tomaten, Knoblauch, Oliven, Schinken, Wei\u00dfwein), aber mit gutem Piment\u00f3n de la Vera, ordentlicher Schmorzeit und einer konzentrierten Sauce absolut fein.<\/p>\n

1 Freilandhuhn | \u00a0Zwiebeln \u00a0| \u00a0Knoblauch \u00a0| \u00a0gehackte Tomaten \u00a0|
\nrote Paprika \u00a0| \u00a0schwarze Oliven \u00a0| \u00a0Serranoschinken
\nSalz \u00a0| \u00a0schwarzer Pfeffer | \u00a0Piment\u00f3n de la Vera (ger\u00e4uchertes Paprikapulver) \u00a0|
\nRosmarin \u00a0| \u00a0Lorbeerblatt
\ntrockener Wei\u00dfwein \u00a0| \u00a0Wasser \u00a0| Tomatenmark \u00a0| \u00a0Oliven\u00f6l<\/p>\n<\/div>

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