Pollo al Chilindrón: A Spanish Chicken Perfection
Explore the vibrant world of Pollo al Chilindrón, a Spanish classic that tantalizes taste buds with its savory blend of chicken and peppers. Discover the recipe and history behind this mouthwatering dish.
Ingredients
- 4 Bone-in, skin-on chicken thighs or chicken pieces
- 2 tbsp Olive oil
- 1 Onion thinly sliced
- 1 Red bell pepper sliced
- 1 Green bell pepper sliced
- 2 Cloves of garlic minced
- ¼ cup Spanish ham ( Serrano or Iberico) diced
- 1 Can of crushed tomatoes (14 ounces)
- ½ cup Dey white wine
- ½ tsp Sweet paprika
- ½ tsp Smoked paprika (optional, for extra flavor)
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Season the chicken pieces with salt, pepper, and paprika on both sides.
- In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on both sides until they have a golden color. This will take about 5-7 minutes per side. Once browned, remove the chicken from the pan and set it aside.
- In the same pan, add the diced Spanish ham and cook for 2-3 minutes until it starts to release its flavor.
- Add the sliced onion, bell peppers, and minced garlic to the pan. Sauté them for about 5 minutes until they become soft and slightly caramelized.
- Pour in the white wine and allow it to simmer for a couple of minutes, scraping the bottom of the pan to release any browned bits
- Return the chicken pieces to the pan and pour in the crushed tomatoes. Stir to combine.
- Reduce the heat to low, cover the pan, and let the chicken simmer in the tomato sauce for about 25-30 minutes or until the chicken is cooked through and tender. Stir occasionally.
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Once the chicken is cooked, and the sauce has thickened, remove the pan from the heat.
- Garnish with fresh chopped parsley before serving.
Notes
Pollo al Chilindrón is often served with rice or crusty bread to soak up the delicious sauce.