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Chicken chilindron recipe

Chicken chilindron recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

My take on a classic, flavoursome Spanish chicken stew. To be more authentic, replace the cubetti di pancetta with serrano ham if you prefer.

Lancashire, England, UK

4 people made this

IngredientsServes: 4

  • 4 red peppers. halved
  • 8 skinless, boneless chicken thighs
  • salt, to taste
  • 2 teaspoons paprika
  • 2 tablespoons olive oil
  • 1 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 200g cubetti di pancetta
  • 1 (400g) tin chopped tomatoes
  • 1/2 teaspoon chilli powder

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat the grill to medium and grill the peppers, cut side down, in a heatproof dish until the skins are blackened and blistered all over. Remove from the heat and place the peppers in a bowl and cover with cling film and leave to cool.
  2. Rub the chicken with salt, to taste and the paprika. Heat the oil in a frying pan over a medium heat and fry the chicken until golden on all sides.
  3. Spoon about 2 tablespoons of the fat from the frying pan you browned the chicken in, into a large saucepan and fry the onion and garlic in it until soft. Add the cubetti di pancetta and fry for a few more minutes. Add the chopped tomatoes to the saucepan along with the chilli powder. Cook on high for 3 to 4 minutes and allow the sauce to reduce.
  4. Peel the skins off the peppers and discard the seeds and stalks. Put the peppers in a blender or food processor along with any juice in the bowl. Process and then add the pureed peppers to the saucepan with the onions, garlic and pancetta. Stir to combine and heat through.
  5. Add the chicken pieces to the saucepan, bedding them down in the sauce. Simmer, uncovered for 15 minutes, or until the chicken is no longer pink in the centre. Check the seasoning and adjust if necessary. Serve hot.


I served with boiled new potatoes but you could have rice, a salad or some nice bread to mop up the juices.

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Pollo al Chilindron (Spanish Chicken Stew)

3 pounds boneless chicken, cut into 2 inch pieces.
3 ripe tomatoes, peeled, deseeded and chopped
1 onion, peeled and chopped
4 cloves garlic, chopped
1 red bell pepper, seeded and chopped
¼ cup dried mushrooms
1 tablespoon sweet Spanish paprika
2 teaspoons hot paprika
3 tablespoons olive oil
2 cups white wine
½ cup diced cured meat like serrano ham, bacon or prosciutto (optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
salt to taste
pepper to taste

Optional toppers:
black olives, pitted
green olives, pitted
fresh flat leaf parsley
sprig fresh rosemary
fresh basil leaves

Chilindron is a Spanish dish that is similar to the Italian version of chicken cacciatore. This recipe takes on a Spanish flair, leaving out the flour and capers instead adding bits of cured meat like Serrano ham with the smoky hot and sweet flavors of two kinds of paprika.

Traditionally, chilindron (which originated in the Aragón region of Spain) is made with chicken or lamb. The tangy red reduction sauce is made using fresh tomatoes and red bell pepper, lots of garlic and sautéed onion. You can top with a few olives for added flavor, sprinkle with some fresh bay leaves, thyme or parsley. We think you’ll find this dish an authentically delicious way to enjoy Spanish cuisine.

Getting started

To rehydrate the dried mushrooms: place the mushrooms in a medium bowl and cover with room temperature water. Let them soak until softened (about 20 – 30 minutes). Keep the mushrooms submerged, adding more water if needed as they expand. Drain the mushrooms and set them aside.

Rinse the chicken and pat it dry with paper towels. Cut the chicken into 2 inch pieces. Season with salt and pepper and set aside for 15 – 20 minutes to marinate.

Preparing the vegetables

Peel and chop the onion.
Peel and finely chop the garlic.
If using cured meat, dice the meat and set aside.

Slice open the bell pepper vertically from top to bottom, and use a sharp paring knife to cut away the pith and seeds. Chop the bell pepper.

Peeling and deseeding the tomatoes

Fill a small saucepan with water and bring to boil.

In a bowl, prepare ice water.

Using a sharp knife, score the bottom of each tomato with an X. Using a slotted spoon or ladle, submerge one tomato, bottom side up, in the boiling water for 15 seconds, or until the skin begins to peel back from the incision mark. Transfer the tomato into ice water until cooled, then allow to drain. Repeat process for each tomato.

Using a paring knife, begin peeling back the skin from the scored lines. The skin should slip right off. Cut tomatoes in half horizontally. Use your fingers or a spoon to scoop out seeds over a bowl. Discard seeds.

Making chilindron

Heat oil in a large skillet over medium high. Cook chicken pieces in a single layer batches, careful to not overcrowd pot. Brown meat on both sides, cooking one side for 3 – 5 minutes before turning over and cooking another 3 – 5 minutes.

Use tongs to transfer browned chicken to a plate and set aside.

Add small amount of oil to the skillet if needed for sautéing vegetables. Then add the following:
bell pepper
serrano (or other cured meat)
dried rosemary
dried thyme

Sauté over medium-high, stirring frequently, until vegetables soften (about 8 – 10 minutes).

Cook for another 10 minutes and then reduce the heat to low. Add the chicken back into the skillet. Spoon sauce over the chicken and then cover and simmer for 30 – 45 minutes, or until chicken is cooked through and tender. Lift lid occasionally to stir chilindron and check on meat.

Once the meat is done, use a slotted spoon to transfer chicken into serving bowls. Pick out the bay leaf and discard. If sauce is still very soupy, turn heat up to medium-high and cook down for a few minutes, allowing the sauce to reduce and thicken. Ladle sauce over chicken and serve warm.

Vacuum packed 'chilindrón' chicken

Cut the chicken into eighths and season it. Coat it with flour and egg and mark it in a frying pan with olive oil. Beat it with the mychill blast chiller and set aside. Cut the onion and pepper into julienne strips, sauté until tender. Add the sliced garlic, sauté a little more and then add the chicken broth. Let it reduce and lower the temperature.

Put the chicken and the sautéed chicken in a cooking bag. Make 100% vacuum with the iSensor vacuum packer and cook it for 1 hour and a half at 65 ºC in the mychef professional combi oven. The result will be able to conserve in a minimum of 14 days. Once cooked, serve immediately or lower the temperature and keep cold.

Diane's Food Blog

This was one of the first “As Seen On TV” recipes I ever tried. I caught an episode of Made in Spain on PBS one evening (this is the cooking show by renowned Spanish chef Jose Andres), and this recipe just reeled me in. I’m not even a huge bell pepper fan. I mean, I’ll eat them, but I won’t go out of my way to find new and interesting things to do with them. But for whatever reason (maybe I was hungry or just simply entertained by Jose’s unbridled enthusiasm and quirky mannerisms), I wanted to try this recipe. I’m so glad, too, as it’s one of our favorite dinners now, especially during the colder months, and it’s a great recipe for company. While it’s meant to be served on its own as a stew — and a nice, crusty bread to mop up every last drop of the flavorful sauce– I also like to serve it over rice or pasta sometimes.

Pollo Al Chilindrón (Aragon Chicken Stew with Bell Peppers)

2 T + ¼ C Spanish extra virgin olive oil
4 chicken thighs, bone in/skin on
4 chicken drumsticks separated, bone in/skin on
1 large onion, diced (2 C) (see my quick tip on dicing onions)
2-3 bell peppers, any combination of colors, diced (2 C) (see my quick tip on slicing peppers)
2 T minced garlic
1 C dry white wine
½ C thinly sliced and diced Serrano jamón (or use Italian prosciutto)
½ t sweet pimentón (smoked Spanish paprika)
1 can tomato sauce (15 oz)
1 sprig fresh rosemary
1 bay leaf
2 C water
Salt and pepper

Heat 2 tablespoons of the olive oil in a 12-quart pot (or a large Dutch oven) over medium-high heat until shimmering. Season the chicken pieces with salt and then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside. Add the remaining ¼ C of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn.

Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes. Add the jamón/prosciutto and the browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf and water simmer over low heat for 1-2 hours or until the meat starts to fall off the bone. Season with salt and pepper, to taste, before serving.

Step by Step Details
A lot of this recipe’s prep work can be done while other parts are cooking. Start by browning the chicken, in batches, on all sides (start with the skin side down). I did the thighs first, and then set those aside to do the drumsticks. Be really careful when turning the chicken pieces, because the oil is very hot and will splatter. Wear full protective gear or at least something with a long sleeve on the arm you use to turn the chicken. I’ve received self-inflicted oil splatter tattoos on my arm more than once.

While the chicken is browning, dice the onions and peppers into roughly similar sized pieces. I don’t measure these ingredients terribly closely, but usually end up with about two cups each of onion and peppers. The original recipe calls for equal amounts of green and red peppers, but I like to use a combination of as many peppers as I can find (red, green, yellow, orange), and dice enough to get two cups’ worth.

When the chicken is brown on all sides, remove it from the pan and add ¼ cup of olive oil to the same pot. Once the oil is hot (it will not take long), add the onions and peppers. Look at that colorful medley!

Give them a good stir to get them all mingling, and reduce the heat to low. Cook slowly, uncovered, until the vegetables are dark golden brown, about 30 minutes. Keep an eye on them and stir occasionally. They will start to get darker as they cook. If they remain rather brightly colored after 15-20 minutes, turn the heat up just a tiny bit. Add 1 tablespoon of water if the onions start to burn.

While the onions and peppers are cooking, start prepping the other ingredients: mince the garlic, dice the jamón (or prosciutto), measure out the wine, water, pimentón, even open the can of tomato sauce if you’re feeling ambitious.

After 30 minutes, the pepper mixture should look something like this.

Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, another 4 to 5 minutes. When the wine has evaporated, add the jamón (or prosciutto) and browned chicken pieces, as well as any juices that have collected.

Stir gently to acquaint the ingredients and to coat the chicken well. Cook for 5 more minutes, then stir in the tomato sauce, rosemary, bay leaf, pimentón, and water.

Simmer over low heat for an hour or longer (even up to 3 hours) or until the meat starts to fall off the bone. Season with salt and pepper, to taste, before serving. This stew is fabulous served with nothing else but good, crusty bread. It’s also great served over rice or fresh pasta. Enjoy!

Chicken 'chilindrón' (stew)

Ingredients for 4 people: 1 large chicken 200 g of cured ham from Teruel 1 kg of ripe peeled tomatoes 1 large onion 2 large fleshy green peppers or 4 small ones 2 cloves of garlic 2 dl of olive oil 1 small glass of white wine or a splash of dry oloroso sherry Pepper Salt

Cut the chicken into pieces, removing the skin so that it is less fatty, and gently fry in an earthenware dish with the chopped cured ham. Dice the onion and the garlic and chop the tomatoes and the peppers, removing seeds and stalks. Fry all this together in a separate pan. Still well with a spoon for around 5 minutes. Then add this mixture to the dish with the chicken and cured ham. Place on a low flame and stir occasionally so that it does not stick. Cook for approximately half an hour, according to the size of the chicken pieces. After 20 minutes, add your chosen wine

Serve in the same dish it has been cooked in, if it is earthenware, or in a serving dish if not. In both cases, accompany with cubed fried potatoes or white rice served separately.

Chicken chilindrón (TM)

This is a stew which comes from north-east Spain.


  • 50g extra virgin olive oil
  • 3 clovesgarlic
  • 150g onions
  • 150g green peppers
  • 150g red peppers
  • 50g white wine
  • 1kg chicken drumsticks
  • 50g water
  • 200g tomate frito
  • 1 chickenThermomixstock cube
  • Salt, to taste
  • Pepper, to taste
  • Nutmeg, to taste
  • 250g mushrooms, sliced


  1. Put the oil and the garlic into the bowl, chop 6 seconds / Speed 5 [scrape down sides of bowl] and then 3 minutes / Temp. Varoma / Speed 1
  2. Add the onion, peppers and white wine, chop 4 seconds / Speed 5 [scrape down sides of bowl], then 10 minutes / Temp. Varoma / Speed 1.
  3. Incorporate the rest of the ingredients, excluding the mushrooms, 20 minutes / Temp. Varoma / Reverse Blade / Speed Spoon.
  4. Add the mushrooms20 minutes / Temp. Varoma / Reverse Blade / Speed Spoon.
  5. Pour into a dish and serve.

Recipe source

  • This is a translation of a recipe in Thermomix TM31 - Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

Chef's notes

I would recommend that you use 1 drumstick short of the full kilogram or the bowl will be too full - remember, you have to allow for the mushrooms.

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Stir-Fried Chicken with Tomatoes and Peppers -- Pollo al Chilindrón

This stir-fried chicken is rooted in the Aragon region of Spain -- with tomatoes and peppers!

4 strips smoked bacon, chopped
salt and pepper to taste
8 chicken thighs
1/4 cup flour for dusting
1/4 cup olive oil
1 cup green bell pepper, sliced in chunks
1 cup yellow onion, sliced in chunks
4 cloves garlic, minced
1/2 cup white wine
1 (16-ounce) can whole tomatoes, quartered, retain juice
1 tablespoon Spanish sweet paprika
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch dissolved in 1/2 cup water to thicken
1/2 cup green peas

Sauté the bacon long enough to brown and render the fat. Remove the bacon.

Salt and pepper the chicken thighs on both sides, dredge in flour, and shake off any excess. Brown in the bacon fat, remove chicken, and set aside.

Add the olive oil to the pan and sauté the green pepper and onion until limp. Add garlic during the last minute or 2 only.

Place the vegetable mixture in a large covered pot and add the wine, tomatoes, and tomato juice.

Stir in the paprika, cumin, salt, and pepper return the chicken thighs and bacon to the pan.

Bring to a boil, reduce heat to low, and simmer, uncovered, until chicken is fully cooked and tender, about 25 to 35 minutes. Remove chicken and keep hot.

Tighten up the sauce with a little cornstarch mixed with water. You want a thick, rich sauce. Finally toss in the green peas and immediately remove sauce from heat.

Serve individual chicken pieces over white rice with plenty of sauce on top.


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Chicken with Red Peppers Ingredients

  • 4 table spoons of olive oil
  • 1.5kg chicken (3½lb) chicken chopped into small pieces &ndash alternatively use chicken portions &ndash I tend to use the whole leg and thigh
  • 3-4 cloves of garlic crushed
  • 1 onion chopped
  • 75g (3oz) serrano ham diced
  • 2-3 red peppers sliced into 1.25cm (½ inch) wide strips
  • 450 g (1lb) tomatoes peeled, seeded and chopped (or use a 14oz can of chopped tomatoes)
  • 2 teaspoons of paprika
  • 1 dried hot chilli (guindilla) or 1 fresh chilli
  • 1 bay leaf
  • salt
  • freshly ground black pepper
  • chopped fresh parsley or coriander to garnish

Pollo a la chilindron (chicken with peppers and olives)

1. Score a cross in the base of each tomato. Place in a bowl of boiling water for 10 seconds, then plunge into cold water and peel away from the cross. Cut each tomato in half and scoop out the seeds with a teaspoon. Finely chop the flesh.

2. Pat dry the chicken with paper towel and season well with salt and pepper. Heat the oil in a heavy-based frying pan and cook the chicken a few pieces at a time skin-side-down, over moderate heat for 4–5 minutes, until golden. Turn the chicken over and cook for another 2–3 minutes. Transfer to a plate.

3. Add the onion, garlic, pepper, prosciutto and thyme to the frying pan. Cook over medium heat, stirring frequently for 8–10 minutes, until the vegetables have softened but not browned.

4. Add the tomato and paprika, increase the heat and cook for 10–12 minutes, or until the sauce has thickened and reduced. Return the chicken to the pan and coat well with the sauce. Cover the pan and reduce the heat to low. Simmer the chicken for 25–30 minutes, or until tender. Add the olives and adjust the seasoning, if necessary, before serving.


For the rice:

Find a large skillet or large straight sided sauté pan with a lid. Set the lid aside.

Place the pan over medium high heat and heat the olive oil until it begins to smoke and shimmer.

Add the onions, garlic, and bell pepper to the pan and sauté for about 2 to 3 minutes or until the onions turn translucent.

Place the rice, oregano, chili powder, ground cumin, and coriander into the pan and toast for about 2 minutes.

Add the black beans, diced tomatoes, and olives to the rice mixture and stir to combine everything for about 1 minute.

Add the chicken stock and water and turn the temperature of the pan to medium. Cover the pan with the lid and let cook for 15-20 minutes or until dry.

Once fully cooked, remove the rice from the stove and let sit with the lid for an additional 5 minutes.

For the chicken:

Add the olive oil to a large sauté pan and heat over medium high heat until the oil begins to shimmer and smoke.

Pat the chicken dry and add a touch of oil to it and season with salt and pepper. Place the chicken into the pan and sauté the skin side of the breast down. Season the back side of the chicken breast with salt and pepper. Cook the chicken breast for about 5 minutes or until brown and crispy.

Once seared, place the chicken onto a sheet pan brown side up and place into the oven for about 10 minutes or until the chicken reaches an internal temperature of 165 F. Once cooked set the chicken aside to rest for about 5 minutes before slicing.

Slice the chicken and place it around the top of the rice. Arrange the sliced avocado over the top, spreading them evenly across the surface. Place small dollops of sour cream around the top of the rice and chicken. Finish with the fresh cilantro leaves and sliced green onions. Serve hot.

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