Spanish Chicken Chilindrón One-Pot Recipe (Pollo al Chilindrón)
Spanish chicken Chilindrón is considered a classic in Spanish cuisine made from chicken cooked with peppers and tomatoes. This simple recipe is famed in Spanish cookbooks all over for its humble ingredients that can suit any wallet and is favored for its delicious aroma and rich flavors.
Equipment
- 12 inch skillet or pot (30cm)
- Chopping board
- Sharp kitchen knife
- Cheese grater size XL
Ingredients
- 4 large chicken drumsticks skin on
- 1 large red bell pepper diced fine
- 1 large onion sliced fine
- 6 garlic cloves minced
- 3 ripe tomatoes grated, skin discarded
- 1 cup of white wine
- 3 oz. 80g Serrano ham, diced
- 4 tablespoons of Extra Virgin Olive Oil
- 1 teaspoon of Spanish Sweet smoked paprika
- ½ teaspoon of garlic powder
- ½ teaspoon of white pepper
- ½ teaspoon of Dried Ñora Peppers
- Pink Himalayan Salt * to taste
Instructions
Step 1 - Brown chicken
- Add around half of the olive oil to a hot pan.4 tablespoons of Extra Virgin Olive Oil
- Add chicken, season with some salt, and brown chicken on all sides. This should take 5-8 minutes on medium-high heat. Add the sliced garlic around the last minute. Once the chicken is browned evenly, remove from the pan and set aside.4 large chicken drumsticks, 6 garlic cloves
Step 2 - Build sauce
- Add the onions and remaining oil to the pan on medium heat and saute for 3-4 minutes until golden.1 large onion
- Add the diced bell pepper and saute for another 3-4 minutes before adding the garlic, stirring occasionally.1 large red bell pepper
- Add the grated tomato and Serrano ham and stir through.3 ripe tomatoes, 3 oz. 80g Serrano ham, diced
- Reduce heat to medium and allow to simmer for 20 minutes. Most of the liquid will dissolve, don’t worry, we add more liquid in the next step.
Step 3 - Add spices and wine
- Scrape some space in the pan and add a splash more oil, then add the spices and stir into the oil constantly for 1 minute, allowing some of the sauce juices to absorb while stirring. Once the spices are absorbed by the oil, stir through the tomato and other veg.1 teaspoon of Spanish Sweet smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of white pepper, ½ teaspoon of Dried Ñora Peppers, Pink Himalayan Salt *
- Add the white wine and stir through. If the sauce still looks dry, add a little water. Simmer for 5 minutes.1 cup of white wine
Step 4 - Add chicken, simmer, and serve
- Reduce heat to low, add the browned chicken pieces to the pan, and cover them in sauce. Cover and simmer for 5 minutes.
- Remove the cover and drizzle some of the juices from the bottom over the chicken, simmer for an additional 5 minutes or until the chicken is cooked through. When cooked properly, the chicken should be tender and start to fall off the bone.