[Sca-cooks] Sieggy's feast

[Siegfried Heydrich]

    Sources I'd have to go dig out books, so I'm not sure off the top of my
head. Though as I recall, it was described in a couple of the Corrido
stories / poems I read that were late period (written not long after the
reconquista). The dish stuck with me because it sounded so basic & simple,
and because I think just about every culture has their own version of this.
(braised chicken & vegetables, thicker and with more body than a stew, with
lots of soppin' juices) I think it was called Pollo Chilindron, though my
spelling may be off.

    Sieggy

----- Original Message -----

> On 16 Oct 2001, at 16:07, Siegfried Heydrich wrote:
>
> >     I'm not going for a specific time period, I'm trying for a
> >     cultural /
> > complementary taste for each course. I've run across descriptions of
> > this dish several times in late period spanish sources, and I'm doing
> > this one from pure speculation. It's always struck me as almost a
> > peasant dish, yet very rich and colorful.
> >     Brown your chicken pieces in olive oil, then braise your peppers &
> > onions in the same oil, add your cleaned tomatoes and pitted,
> > quartered olives (I'll use 2 or 3 kinds for complexity) at the end.
> > Adjust seasonings and place everything in a deep pan and bake in a
> > slow oven for an hour or so. (short version)
> >     This is a reconstruction purely from descriptions I've seen of the
> >     dish.
>
> May I ask what sources?  And what the dish is called in Spanish?
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann