Traditional chicken chilindrón

Ingredients

• 800 gchicken pieces
• 10 gserrano ham
• 1red pepper
• 1green pepper
• 2tomatoes
• 1onion
• 2 clovesgarlic
• 20 gsweet paprika
• 1bay leaf
• as neededolive oil
• as neededwhite wine
• a littlewater
• to tastesalt
• optional, to tastethyme sprigs
• optional, to tasterosemary sprigs

Instructions

1. 1

   Prepare the vegetables

   Finely chop the onion. Wash, deseed and chop both peppers. Wash and dice the tomatoes, then cut the serrano ham into small pieces.

2. 2

   Brown the chicken

   Set a wide, shallow casserole over the heat and add olive oil and the whole garlic cloves. Warm the oil to infuse it, then remove the garlic. Add the chicken and brown it over a high heat on both sides; take it out of the casserole.

3. 3

   Build the sofrito

   Add more olive oil to the casserole, followed by the onion and peppers. Add the diced tomato and stir, then mix in the serrano ham and paprika. Add the bay leaf and return the browned chicken to the casserole.

4. 4

   Simmer the chicken

   Pour in the white wine and a little water, then cover the casserole. Cook over a medium heat for about 10 minutes. Remove the lid, add a little salt and, if desired, a few sprigs of thyme and rosemary for aroma.

5. 5

   Finish in the oven

   Place the casserole in an oven preheated to 220°C and grill the chicken for about 5 minutes.

6. 6

   Serve the dish

   Serve the chicken chilindrón.

What is chicken chilindrón?

Chilindrón is a Spanish way of cooking meat with a richly flavoured mixture of peppers, tomato and onion. It is especially associated with the north-east of Spain, including Aragón, Navarra and La Rioja.

Here, chicken and a little serrano ham join the vegetable sofrito. Browning the chicken before simmering helps build flavour, while a short oven finish gives the dish a more appealing top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 29g protein, 7g carbs, 20g fat.

The chicken provides most of the protein, while the olive oil contributes much of the fat; the vegetables and wine account for some of the carbohydrates. Serve it with a generous side of green vegetables, or add a modest portion of potatoes or rice if you want a more substantial plate.

The ingredients that shape the sauce

Peppers and tomato: These make the vegetable base and bring sweetness and acidity. Chop them fairly evenly so they cook down at a similar pace.

Serrano ham and paprika: The ham contributes a savoury note, while sweet paprika gives the sauce its characteristic warmth and colour. Stir the paprika in briefly so it is distributed through the sofrito.

Brown before simmering

Garlic oil: Warming the whole cloves in olive oil infuses the cooking fat without leaving chopped garlic in the pan. Remove the cloves before browning the chicken, as directed.

Chicken: Give the pieces contact with the hot casserole on both sides, working in batches if they do not fit comfortably. Remove them before cooking the vegetables so the sofrito has room to soften.

Keep the sofrito balanced

Vegetables first: Cook the onion and peppers in the casserole, then stir in the tomato and ham. The recipe does not give a separate cooking time for this stage, so keep stirring and proceed when the ingredients are combined.

Paprika: Add it with the ham and mix it through the vegetables before adding liquid. This helps avoid patches of dry spice in the finished sauce.

Check the simmer and finish

Covered cooking: Add the wine and a little water, then simmer covered for about 10 minutes over a medium heat. The casserole should be at a gentle simmer rather than boiling vigorously.

Oven finish: The final 5 minutes under the grill at 220°C are for browning the chicken. Keep an eye on it, since grill strength and the distance from the heat can affect how quickly the top colours.

What to serve alongside

Bread: Crusty bread is useful for scooping up the pepper-and-tomato sauce.

A simple side: Serve with a green salad or plain vegetables to add freshness and keep the focus on the chicken and sofrito. If you want a more filling meal, add potatoes or rice.

Recipe notes & tips

• Pat the chicken dry before browning so its surface colours more readily.
• Cut the peppers and onion into pieces of similar size for more even cooking.
• Use a wide casserole so the chicken can brown without crowding.
• Add only a little water at first; the vegetables and chicken also release liquid.
• Watch closely during the grill stage, as the chicken can brown quickly.

Variations

• Use chicken thighs: Choose bone-in thighs for a particularly hearty version.
• Add mushrooms: Stir sliced mushrooms into the sofrito with the peppers.
• Try hot paprika: Replace some of the sweet paprika with hot paprika for a warmer sauce.
• Include olives: Add a handful of pitted olives near the end of the simmer.
• Make it herbier: Add the optional thyme and rosemary before covering the casserole.

Common mistakes to avoid

• Crowding the casserole: The chicken may steam rather than brown; brown it in batches if needed.
• Burning the garlic: Remove the cloves once the oil is infused so they do not turn bitter.
• Scorching the paprika: Stir it into the sofrito and add the liquid soon afterwards.
• Adding too much water: Start with a little, since the sauce should not become diluted.
• Leaving the grill unattended: Check the chicken during the final 5 minutes to prevent over-browning.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a covered pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions