Chilindron is a typical sauce from Aragon and Navarra based on peppers, tomatoes and onions that has been cooked since the 18th century. Its name could derive from the chile pepper or from the word chilindrona, referring to the casserole in which it is prepared. It is one of the most representative stews of northern Spanish cuisine.
Mediterranean
Chilindron Chicken
Aragonese chilindron chicken with roasted peppers, tomato and white wine.
- Spain
- Main course
- High protein
- High fiber
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 34 g
- Fiber 3 g
- Carbohydrates 10 g
- Fat 24 g
- Sodium 520 mg
Story behind the dish
Preparation
Pollo al Chilindron is a preparation from Spain with medium difficulty. Reserve about 70 minutes in total (20 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 1.2 kg chopped chicken.
- Have ready: 2 roasted red peppers in strips.
- Have ready: 2 green peppers in strips.
- Have ready: 3 grated ripe tomatoes.
- Have ready: 1 large onion, chopped.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the chicken and brown it in olive oil in a casserole…
Season the chicken with salt and pepper and brown it in olive oil in a clay pot until caramelized, set aside.
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Sauté onion and garlic in the same saucepan for 10 minutes over medium-low heat.
Sauté onion and garlic in the same saucepan for 10 minutes over medium-low heat.
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Add peppers in strips and cook for 5 minutes until they soften.
Add peppers in strips and cook for 5 minutes until they soften.
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Add grated tomato and paprika
Add grated tomato and paprika, cook for 8 minutes, stirring.
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Deglaze with white wine and let it reduce for 3 minutes.
Deglaze with white wine and let reduce for 3 minutes.
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Return the chicken
Return the chicken, add thyme and cook covered for 35 minutes over low heat.
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Serve in the casserole with green olives and a drizzle of raw oil.
Serve in the casserole with green olives and a drizzle of raw oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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