Pollo Al Chilindron (Spanish Chicken & Red Pepper Stew). The combination of tender chicken and sweet peppers in a rich tomato-based sauce is a great way to enjoy a comforting meal. This dish can be easily prepared in one pot, making it a great option for a busy weeknight dinner.
What is great about Pollo Al Chilindron?
Like many similar Spanish stews, Pollo Al Chilindron calls for fewer ingredients and quick and simple preparation but still allows for complex and delicious flavors.
This recipe will become a go-to weeknight recipe, and you can make more for delicious leftovers the next day, allowing for more time for the flavors to marry together.
Tips
Chicken: Thighs are the best option, as they have great flavor and usually are cheaper, but use whatever you’d like, such as drumsticks or breasts.
Ham: Spanish jamón Serrano is the traditional ingredient, but you can use any good quality cured ham such as Italian prosciutto. If you can’t find cured ham or don’t want to use pork in the recipe, omit it.
Peppers: The peppers are the essential ingredient and what gives this dish the unique sauce and structure. Although roasted red bell pepper is the best option, you can use a mix of red and green, or whatever you have available.
Pollo Al Chilindron
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 6 Servings
Ingredients:
6-8 chicken thighs
4 cloves of garlic peeled and thinly sliced
1.75 oz Serrano ham (50g), diced
1 medium onion, diced
1 jar of red bell peppers, cut into thin strips
2 juicy tomatoes medium-sized
1 bay leaf
1 teaspoon of sweet Spanish paprika
1/2 cup of white wine
4 tablespoons of extra virgin olive oil
Salt and pepper to taste
Directions:
Put a heavy pan or Dutch Oven over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for 1-2 minutes, ensuring the garlic doesn't stick or burn.
Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
Add the bay leaf, tomatoes, and sweet paprika. Stir and cook everything together for about 5 minutes.
Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about 2-3 minutes.
Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes until the chicken is tender and fully cooked.
Taste for salt and pepper, and then serve either family-style or individually plated.
Suggested Pairing
Paired with a 2017 Cabernet Franc from Silenus Winery.
Comments