Meals · Skillet & sheet-pan mains
Pollo al chilindrón (Spanish chicken braised with peppers and ham)
An old favourite from Aragón and Navarra: chicken browned and braised with sweet red and green peppers, onion, tomato, white wine and a little serrano ham, until the peppers collapse into a rich, brick-red sauce. Better still the next day, with bread or rice.
- Time
- 90 min (20 prep + 70 cook)
- Servings
- 4
- Per serving
- 547 kcal
- Protein
- 54 g
Ingredients
- 2 1/4 lb boneless, skinless thighs chicken thigh, halved
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 oz jamón serrano, serrano ham, in small strips
- 2 medium onions, finely chopped
- 3 large cloves garlic, finely chopped
- 2 large red red bell peppers, in strips
- 1 large green bell pepper, in strips
- 1 bay leaf
- 1 tsp paprika, sweet Spanish pimentón
- 4 ripe medium tomatoes, grated, skins discarded, or one 14 oz (400 g) can crushed tomatoes
- 2/3 cup white wine, dry
- 2 tbsp fresh parsley, chopped
Steps
- Season the chicken with the salt and pepper. Heat the oil in a wide casserole over medium-high heat and brown the pieces in two batches, about 3 minutes a side. Lift them onto a plate.
- Lower the heat to medium, add the ham, onion and garlic to the same pan and cook for 6–8 minutes, scraping up the brown bits, until the onion is soft.
- Add the red and green peppers and the bay leaf and cook for 8 minutes, until they begin to soften.
- Stir in the pimentón for a few seconds, then add the tomato right away so the pimentón does not burn. Cook for 3–4 minutes.
- Pour in the wine, let it bubble for a minute, return the chicken with its juices, cover and simmer gently for 20–25 minutes.
- Take off the lid and simmer for 10–15 minutes more, until the sauce is thick and the chicken reaches 165°F. Remove the bay leaf and scatter with parsley. Keeps 4 days in the fridge and freezes 3 months; reheat gently until piping hot.
Good to know
Can I use bone-in chicken with the skin on?
Yes, it gives the sauce more body. Brown the pieces well and simmer 10 minutes longer. It comes to about 55 instead of 66.
Can I leave out the wine?
Use the same amount of chicken broth with a teaspoon of vinegar, which keeps a little of the sharpness the wine gives.
Per
- Calories
- 99
- Protein
- (41%)
- 10 g
- Fat
- (44%)
- 5 g
- Carbohydrates
- (15%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 185 mg
About 35% of the alcohol remains after cooking; the label counts only that.
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2189 kcal goes into the pot and 2610 g of ingredients comes out as about 2200 g of food: 99 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.