TABELIAAUTHENTIC RECIPE
Pollo al chilindrónChicken with Peppers, Tomatoes and Jamón
Bone-in chicken is browned and simmered with peppers, tomatoes and the savoury depth of jamón. Cooking the vegetables thoroughly before returning the chicken builds the depth of this Aragonese home-style dish.
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Ingredients (4 servings)
- Bone-in chicken1200 g
- Red bell peppers300 g
- Green peppers150 g
- Onion250 g
- Tomatoes400 g
- Garlic15 g
- Jamón serrano80 g
- Dry white wine150 ml
- Olive oil50 ml
- Salt7 g
- Black pepper0.5 g
Method
Prepare the bone-in chicken and vegetables
- 1 Prepare 1.2 kg of chicken cut into bone-in pieces. Pat dry and season with 5 g of salt and 0.5 g of pepper.
- 2 Remove the stalks and seeds from 300 g of red bell peppers and 150 g of green peppers, then cut into 1 cm-wide strips.
- 3 Thinly slice 250 g of onion and 15 g of garlic, and cut 80 g of jamón into 5 mm dice.
- 4 Grate 400 g of tomatoes, leaving the skins behind.
Ready when
Continue when the chicken is dry and the vegetable pieces are even in width.
Brown the chicken
- 1 Heat 50 ml of oil in a heavy pot over medium heat and add the chicken skin-side down.
- 2 Brown on all sides over 15 minutes, then transfer to a plate.
Ready when
Continue when the skin is golden brown.
Build the stew base with peppers and tomatoes
- 1 Add the jamón, onion, garlic, green peppers and red peppers to the same pot and cook over medium-low heat for 10 minutes.
- 2 Add the tomatoes and 2 g of salt, then reduce for 5 minutes.
Ready when
Continue when the vegetables are tender and the tomatoes have lost much of their liquid.
Simmer the chicken with white wine and vegetables
- 1 Return the chicken to the pot, add 150 ml of white wine and boil over medium heat for 3 minutes.
- 2 Cover and simmer over low heat for 20–25 minutes, turning once during cooking.
- 3 Check that the centre reaches 75°C for at least 1 minute, then serve with the vegetables and sauce.
Ready when
It is ready when cooked through to the bone and the sauce is thick enough to coat the chicken.
About this dish
Chilindrón is a representative stew of Aragon. Chicken is simmered in a sauce of onions, tomatoes and peppers, and some versions also include jamón.
Meat is not the only foundation of the region's cooking. Aragon's fields produce vegetables and beans, and asparagus from along the Ebro River and onions from Fuentes are also well-known local products. The red sauce reflects one aspect of the region's vegetable-based cooking.
Chicken was once an ingredient eaten on festive days. Chilindrón also has versions made with lamb, and this way of combining meat and vegetables has been passed down as a regional celebratory dish.
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