Spain | Poultry | Chicken | Peppers | Tomatoes

Pollo Chilindrón

(Spanish chicken with tomatoes & peppers)

Yield: 6-8 servings


INGREDIENTS PREP AMOUNT
Chicken, whole cut into pieces 3-4 lbs
Salt & pepper to season
Olive oil 4-5 Tbsp
 
Onion sliced in 1/2 rings 1 each
Peppers, red & green bell sliced in strips 1 of each
Garlic minced 2-3 cloves
Ham cubed 1/2 lb
White wine (opt.)   1/2 cup
Tomatoes peeled, seeded and diced 2-3 each
Salt & pepper   to taste

METHOD

  1. Rub chicken with salt and pepper. Heat oil in a heavy skillet or large pot over medium-high heat. Add chicken a few pieces at a time and brown on all sides. Set aside.
  2. Add onions and peppers to the same skillet and sauté till wilted. Add garlic and ham and sauté 1-2 more minutes. Add wine and reduce down till almost dry.
  3. Stir in tomatoes and chicken pieces. Season with salt and pepper, cover and simmer 20-30 minutes. Add a little water if the dish becomes too dry. Adjust seasoning and serve with crusty bread.

VARIATIONS

  • Add 2 tsp of dried oregano if you like.
  • Stir in 6-8 green or black olives with the tomatoes.
  • Other possible additions: 1/4 cup sliced pimentos; 1 cup cooked chickpeas.
  • Use serrano ham or prosciutto if you can. Add sliced thin instead of cubed.

NOTES

  • Pollo chilindrón comes from the Aragón region of northeast Spain. Also known as pollo al chilindrón.