Pollo chilindrón is a wonderful dish from the Aragón region of northeastern Spain that uses red bell peppers, a common ingredient in Aragonese cuisine. This easy chicken recipe was originally cooked in a heavy pot, or chilindrón.
The recipe below makes enough for a small dinner party. Halve the recipe for a smaller meal.
Pollo Chilindrón
Course: PoultryCuisine: Spain6 to 8
servingsPollo chilindrón is a wonderful dish from the Aragón region of northeastern Spain that uses red bell peppers, a common ingredient in Aragonese cuisine.
Ingredients
Chicken, cut into serving pieces — 3 to 4 pounds
Salt and pepper — to season
Olive oil — 4 or 5 tablespoons
Onion, sliced into 1/2 rings — 1
Red and green bell peppers, sliced in strips — 1 of each
Ham, chopped — 1/2 pound
Garlic, minced — 2 or 3 cloves
White wine (optional) — 1/2 cup
Tomatoes, peeled, seeded and chopped — 2 or 3
Salt and pepper — to taste
Directions
- Season the chicken pieces with salt and pepper. Heat the oil in a large pot over medium-high heat. Add the chicken a few pieces at a time, brown on all sides and set aside.
- Add the onions and peppers to the pot and saute until wilted, 3 to 4 minutes. Add the ham and garlic and saute for another 1 or 2 minutes. Pour in the wine and simmer to reduce down until almost dry.
- Stir in the tomatoes, salt and pepper and return the browned chicken pieces to the pot. Reduce heat to low and simmer, covered, for 20 to 30 minutes. Add a little water if the dish becomes too dry.
- Adjust seasoning and serve with crusty bread.
Pollo Chilindrón Notes and Variations
- Use thinly sliced serrano ham or prosciutto if you can.
- Other possible additions: 2 teaspoons of dried oregano; 6 to 8 green or black olives; 1/4 cup sliced pimentos; 1 cup cooked chickpeas.
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