Pollo al Chilindrón (Chicken Chilindrón). I first saw chicken chilindron being served at traditional Madrid lunch restaurants. I soon learned that it's a popular Spanish chicken stew that comes from the north of Spain — Basque Country, Navarra, and Aragon all claim to be the home of this simple dish. Like many Spanish stews, the preparation is quick and simple, but the flavor is complex and delicious.

Add the jamon, mix well, and saute briefly. Using a slotted spoon, transfer the chicken and ham to a large cazuela. Chilindron is a Spanish dish that is similar to the Italian version of chicken cacciatore. You can cook Pollo al Chilindrón (Chicken Chilindrón) using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pollo al Chilindrón (Chicken Chilindrón)

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

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. Traditionally, the pollo al chilindrón recipe is made in a clay pot; although on this occasion (adapting to what we normally have in the kitchen) it can be made in any pot we have at home. It is possible to make this sauce (chilindrón) with other foods such as lamb or rabbit.

Pollo al Chilindrón (Chicken Chilindrón) step by step

Prepare all ingredients.
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..
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..
Add garlic and thyme and saute for 30 seconds-ish..
Add peppers, tomatoes and wine. Bring to simmer..
Place chicken pieces in pan, nestled in, lower heat, cover, and cook for 20-30 minutes until chicken reaches 165 degrees F..
Remove chicken, put on plate again, and cover with foil to keep warm..
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..
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!.

To make it as tasty as possible, the trick is in the minutes of cooking: the more the better. Pollo al Chilindron This is the greatest Spanish Chicken Recipe that I know, and one we use for very special occasions. I'm David and I'd like to tell you how I first came across this famous and ancient recipe from Navarra in the north of Spain. Today we're making pollo al chilindrón, a chicken and pepper stew from northern Spain! Ingredients: chicken thighs, white wine, Spanish paprika, salt & pepper, bay leaves, olive oil, grated tomato, red pepper, onion, jamón serrano, and garlic..