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Pollo al Chilindrón

Serves 4 to 6 Entree chicken, Poultry

Pollo al Chilindrón

Pollo al Chilindrón is a beloved staple from Aragón, finding its place in the heart of everyday Spanish cooking. In households across the region, it's a dish so familiar that recipes are rarely written down, passed instead through the rhythm of family kitchens. Each ingredient plays its part in a well-rehearsed symphony, reflecting the straightforward yet satisfying approach to home cooking that defines this part of Spain.

Expect a comforting embrace of tender chicken mingling with the robust sweetness of red bell peppers and the gentle heat of dried choricero peppers. Jamón serrano enriches the sauce with a savory depth, while a splash of dry white wine lifts the dish with its subtle acidity. This is food meant to be shared, its flavors dancing together on the plate without pretense.

Ingredients

  • 1chicken — cut into 8 pieces
  • 3red bell peppers — cut into strips
  • 2dried choricero peppers — soaked and scraped
  • 2onions — sliced
  • 4ripe tomatoes — grated
  • 100 gjamón serrano — diced
  • 4 clovesgarlic — minced
  • 150 mldry white wine
  • 6 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Cut the chicken into serving pieces and pat them dry with paper towels. Season generously with fine sea salt and black pepper. Heat 3 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Place the chicken pieces skin-side down in the pot and cook until the skin is golden and crisp, about 5-7 minutes. Flip the pieces and brown the other side. Remove the chicken and set aside.
  2. In the same pot, add the remaining 3 tablespoons of olive oil. Lower the heat to medium and add 4 cloves of minced garlic, 2 thinly sliced onions, and 3 sliced red bell peppers. Cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 10 minutes. Remove from heat and stir in the pimentón or saffron, ensuring the color remains vibrant.
  3. Rehydrate 2 dried choricero peppers by soaking them in hot water for about 10 minutes. Once softened, remove the seeds and chop finely. Add these to the pot with the softened vegetables.
  4. Peel and chop 4 ripe tomatoes, then add them to the pot. Stir everything together and cook over medium heat until the tomatoes break down and meld with the other vegetables, creating a thick sauce.
  5. Pour in 150 ml of dry white wine, stirring to deglaze the pot and lift any browned bits from the bottom. Return the browned chicken pieces to the pot, nestling them into the sauce. Cover the pot and reduce the heat to low, allowing it to simmer gently until the chicken is tender and the sauce has thickened, about 30-40 minutes. The chicken should be cooked through and the sauce should have a rich, cohesive texture.
  6. While the chicken simmers, prepare a majado by crushing a handful of almonds, 1 clove of garlic, and a small bunch of parsley into a paste. Alternatively, you can prepare a squeeze of lemon to finish the dish. Once the chicken is done, stir in the majado or lemon juice to brighten the flavors.
  7. Serve the Pollo al Chilindrón hot, accompanied by crusty bread to soak up the flavorful sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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