📝 About This Recipe
Hailing from the rugged landscapes of Aragon and Navarra, Pollo al Chilindrón is a vibrant celebration of Spain’s sun-drenched produce. This soul-warming stew features succulent chicken braised in a rich, silken sauce of roasted red peppers, ripe tomatoes, and savory Serrano ham. It is a dish that perfectly balances sweetness and salt, capturing the rustic heart of Spanish home cooking in every bite.
🥗 Ingredients
The Poultry
- 2.5 pounds Chicken thighs and drumsticks (bone-in, skin-on for maximum flavor)
- to taste Salt and freshly cracked black pepper
- 1/4 cup All-purpose flour (for dredging)
- 4 tablespoons Extra virgin olive oil (Spanish Picual or Arbequina preferred)
The Sofrito and Sauce
- 3 ounces Serrano ham (diced into small cubes)
- 2 large Red bell peppers (seeded and cut into thin strips)
- 1 large Yellow onion (finely diced)
- 4 large Garlic cloves (thinly sliced)
- 3 medium Roma tomatoes (grated, discarding the skin)
- 1/2 cup Dry white wine (such as a crisp Albariño or Rueda)
- 1/2 cup Chicken stock (low sodium)
- 1 teaspoon Smoked Spanish Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1/2 teaspoon Dried Rosemary (crushed)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels. Season generously with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat until shimmering.
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3
Brown the chicken in batches, skin-side down first, for about 5-6 minutes per side until the skin is golden and crispy. Remove chicken to a plate and set aside.
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4
Lower the heat to medium. In the same pan, add the diced Serrano ham and sauté for 2 minutes until the fat begins to render and the edges turn slightly crispy.
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5
Add the sliced red bell peppers and onions to the pan. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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6
Stir in the sliced garlic and cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.
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7
Add the smoked paprika and rosemary. Stir quickly for 30 seconds to toast the spices and release their oils.
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8
Pour in the grated tomatoes. Cook for about 5 minutes, allowing the tomato juices to reduce and the sauce to thicken slightly.
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9
Deglaze the pan with the white wine, scraping up all the flavorful browned bits (fond) from the bottom of the pan. Let the wine reduce by half.
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10
Pour in the chicken stock and return the chicken pieces to the pan, nestling them into the vegetable mixture. Any juices on the plate should go back in too!
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11
Cover the pan, reduce the heat to low, and simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
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12
Remove the lid and increase the heat slightly for the last 5 minutes if the sauce needs further thickening. Taste and adjust seasoning with salt if necessary (remember the ham is salty!).
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13
Garnish with a shower of fresh parsley and a final drizzle of high-quality olive oil before serving.
💡 Chef's Tips
Use bone-in chicken for the best results; the bone keeps the meat moist during the simmering process. If you cannot find Serrano ham, Prosciutto or thick-cut pancetta are acceptable substitutes. For an even deeper flavor, use roasted red peppers from a jar (piquillo peppers) alongside the fresh ones. Don't rush the onions and peppers; the slow caramelization is the secret to a truly authentic Chilindrón sauce. If the sauce looks too thick, add a splash more chicken stock or water to reach your desired consistency.
🍽️ Serving Suggestions
Serve with crusty rustic bread to soak up every drop of the delicious pepper sauce. Pair with a side of saffron rice or crispy fried potatoes (Patatas A lo Pobre). A glass of medium-bodied Spanish Tempranillo or a chilled Rosado complements the smoky paprika beautifully. A simple green salad with a sharp sherry vinaigrette provides a refreshing contrast to the rich stew.