Recipe: Perfect Pollo al Chilindrón (Chicken Chilindrón)

Pollo al Chilindrón (Chicken Chilindrón). This chicken chilindron recipe is an easy Spanish chicken stew from the north of Spain. It combines chicken with red pepper, garlic, and even a bit of ham for an impressive and easy must-try meal. I first saw chicken chilindron being served at traditional Madrid lunch restaurants.

This Pollo al chilindron (Chilindron style chicken) is an essential in both households and bars all across the country. It is understood that the dish originated in the mountainous regions of the North west, somewhere around Huesca or Navarra. Apparently, it takes its name from a cards game's popular catchphrase that would be said by the player with the best playing combination. You can have Pollo al Chilindrón (Chicken Chilindrón) using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pollo al Chilindrón (Chicken Chilindrón)

1. You need 2 of large chicken breasts, bone in, skin on, cut in half crosswise.
2. Prepare 1 pound of ripe fresh tomatoes, cut in 1-2 inch chunks.
3. It's 1 of large red bell pepper, cut in 1/2 inch strips.
4. You need 1 of large red onion, halved, and sliced thin.
5. You need 4-6 of large garlic cloves, peeled and coarsely chopped.
6. It's 1 sprig of thyme (or dried if you must).
7. It's 1 tablespoon of hot smoked paprika.
8. Prepare 1/4-1/2 cup of coarsely chopped parsley.
9. Prepare 1 cup of dry white wine.
10. You need of olive oil, salt, black pepper.

In Spain, La Ribera is the area between Navarra and Aragon where the Ebro River flows, creating fertile lowlands that are cultivated with some of the country's best vegetables. This productive region is where chilindrones, everyday preparations of chicken or lamb braised in a mixture of peppers, tomatoes, jamon, onion, and garlic, are. Pollo al Chilindron (chicken with peppers and tomatoes) This dish is a favourite from northern Spain and the Basque country, a simple preparation which makes the most of local ingredients. The peppers give sweetness along with the onions while the tomatoes add a tart note, and it is all brought together by the earthy paprika and the addition of serrano ham.

Pollo al Chilindrón (Chicken Chilindrón) instructions

1. Prepare all ingredients.
2. Put some oil in hot deep skillet. When just beginning to smoke, place chicken in skin down. Don't turn or touch it for about 7-8 minutes... until skin is well browned. Remove from pan and set aside on a plate skin up..
3. Add onions to same pan, and a bit more oil and about 1/2 teaspoon of salt. Stir, place cover on, and cook for 3 minutes until softened a bit..
4. Add garlic and thyme and saute for 30 seconds-ish..
5. Add peppers, tomatoes and wine. Bring to simmer..
6. Place chicken pieces in pan, nestled in, lower heat, cover, and cook for 20-30 minutes until chicken reaches 165 degrees F..
7. Remove chicken, put on plate again, and cover with foil to keep warm..
8. Finally, turn up heat and simmer pepper stew for 10 minutes more to thicken. Stir in parsley and paprika at the last minute and you are done..
9. Spoon stew over chicken on plate or bowl and serve with salt, black pepper, a glass of wine, and crusty bread, or rice. ¡Muy Rico!.

It can be enjoyed served with a. Chilindron is a Spanish dish that is similar to the Italian version of chicken cacciatore. This recipe takes on a Spanish flair, leaving out the flour and capers instead adding bits of cured meat like Serrano ham with the smoky hot and sweet flavors of two kinds of paprika. Traditionally, chilindron (which originated in the Aragón region of Spain) is made with chicken or lamb. The Chicken in Chilindrón sauce recipe it comes originally from the community of Aragón (mid-north east of Spain) and it is made with fresh vegetable and chicken.