Spain · Spain

Pollo al Chilindron (Spanish Pepper Chicken)

Name: Pollo al Chilindron (Spanish Pepper Chicken)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spain
Ingredients: chicken pieces 1 kg; red bell peppers, sliced 300 g; onion, sliced 150 g; crushed tomatoes 250 g; garlic cloves 10 g; smoked paprika 8 g; bay leaves 2 pieces; dry white wine 100 ml; olive oil 40 ml; fine salt 5 g; black pepper 1 g

Chicken braised with red peppers, tomatoes, onion and smoky paprika.

55 minutes · 4 servings · Easy

Pollo al chilindrón comes from Navarra, where it is cooked for family celebrations and Easter, often alongside morcilla and chorizo. The blood sausage is not a garnish but the reason the dish exists, giving a colour and a weight to the sauce that paprika alone cannot. The peppers are cooked until they collapse, and every drop of their liquid goes into the pot.

Ingredients

chicken pieces1 kg
red bell peppers, sliced300 g
onion, sliced150 g
crushed tomatoes250 g
garlic cloves10 g
smoked paprika8 g
bay leaves2 pieces
dry white wine100 ml
olive oil40 ml
fine salt5 g
black pepper1 g

Directions

1
Sear chicken in oil 6 minutes until golden.
2
Soften onion, pepper and garlic 10 minutes.
3
Add paprika, tomato, wine and bay; braise covered at 180C for 25 minutes.
4
Adjust seasoning; serve.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content