This chicken chilindrón recipe is an easy Spanish chicken stew from the north of Spain. It combines chicken with red pepper, garlic, and even a bit of ham for an impressive and easy must-try meal.
If you love Spanish chicken recipes, try these recipes for chicken milanesa and Alicante-style roast chicken.
Introduction
I first tried chicken chilindrón at traditional Madrid lunch restaurants. I soon learned that it's a popular Spanish chicken stew from the north of Spain. Basque Country, Navarra, and Aragon all claim to be the home of this simple dish.
Like many Spanish stews, the preparation is quick and simple, but the flavor is complex and delicious. Chicken chilindrón has become one of my go-to weeknight recipes, and I make sure to make enough for leftovers the next day. If you love Spanish flavors and quick and easy meals, this chicken chilindrón recipe is for you!
Ingredients
Wondering what ingredients you need for this simple, comforting Spanish dinner? Grab these key ingredients, and you'll be well on your way to making this mouthwatering chicken chilindrón!
- Chicken: I use thighs, which I prefer for their great flavor and cheap price, but use what you'd like. You'll want to use about ½ lb (250g) of chicken per person. Other chilindrón recipes don't use chicken at all, and instead, opt for lamb.
- Ham: Use a good quality cured ham, such as Spanish jamón serrano or Italian prosciutto. If you can't find cured ham or don't eat pork, simply omit it.
- Peppers: The peppers are what give this dish its unique sauce. My recipe calls for red bell pepper, but many use a mix of red and green. Whatever you have available is fine!
- Tomatoes: Fresh, juicy tomatoes are the backbone of this stew! If you don't have any on hand, substitute with ½ cup (120 g) of canned diced tomato or passata.
See recipe card for full information on ingredients and quantities.
How to Make Chicken Chilindrón
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Brown the chicken on both sides in a bit of olive oil (I like to use a cast iron or stainless steel pan for this). (image 1)
- Remove and add the garlic and ham to the same pan. Sauté for about a minute, being careful not to burn the garlic! (image 2)
- Add the bell pepper, onion, and a pinch of salt, then cook for about 10 minutes. (image 3)
- Add the bay leaf, paprika and tomato and cook for about 5 minutes. (image 4)
- Add the white wine and cook until it reduces, about 2 minutes. Add the chicken and cook for about 30 minutes. (image 5)
- Serve family-style or plate it separately, and enjoy! (image 6)
Recipe FAQs
This fragrant Spanish stew is made from a slow-cooked mixture of vegetables, white wine, Spanish cured ham, and chicken (or sometimes lamb). It has become one of my favorite dinners!
The provinces of Navarra and Aragon, along with Basque Country, all claim to be the creators of this simple yet beloved stew. Regardless of which province it came from, we know it originated in northern Spain.
Leftover chicken chilindrón will keep for up to 3 days in the fridge, and can freeze for up to 3 months in an airtight container or freezer bag.
Serve
I love serving one-pan meals like this one family-style with a few side dishes. You can serve this with a simple salad like the ensalada mixta, and some potatoes (like papas arrugadas or Manchego mashed potatoes) or white rice. Since this stew is so delicious, it doesn't need much to accompany it!
Expert Tips
- Use ½ pound (250g) of chicken per person for a hearty meal.
- As with most stews, the flavor gets even better over time. Enjoy after a couple of hours or even the next day for a real treat!
- Make sure to cook the peppers and onions long enough to become tender and slightly caramelized. This will enhance the flavor of the dish.
- If the stew needs a bit more sauce at the end, you can add a bit of chicken broth, but the chicken should release enough juice while cooking to not need much.
Chicken Chilindrón Recipe
Ingredients
- 6-8 chicken thighs or drumsticks seasoned with salt and pepper
- 4 cloves garlic peeled and thinly sliced
- 1.75 ounce Serrano ham or other cured ham diced
- 1 onion diced
- 1 red bell pepper thinly sliced
- 2 juicy medium tomatoes
- 1 bay leaf
- 1 teaspoon sweet Spanish paprika
- ½ cup white wine
- 4 tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
- Place heavy pan over medium heat and cover the bottom with olive oil. Once it's hot, add the seasoned chicken and brown on both sides, then reserve the chicken on the side. Work in batches to avoid overcrowding the pan.
- Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for 1 minute, making sure the garlic doesn't stick or burn.
- Add the red pepper, onion, and a pinch of salt, then sauté for about 10 minutes, or until the vegetables are tender and starting to caramelize.
- Mix in the bay leaf, tomato, and sweet paprika, then cook for about 5 minutes.
- Add the white wine, turn up the heat, and reduce to a thick sauce; about 2-3 minutes.
- Add the chicken back to the pan and reduce the heat to low. Slowly simmer for about 30 minutes, or until the chicken is tender and fully cooked.
- Taste and add salt and pepper as desired. Serve the chicken chilindrón family-style or individually plated and enjoy!
Notes
- Use about ½ lb (250g) of chicken per person.
- As with most stews, the flavor gets even better over time. Enjoy after a couple of hours or even the next day for a real treat!
- Make sure to cook the peppers and onions long enough to become tender and slightly caramelized. This will enhance the flavor of the dish.
- If the stew needs a bit more sauce at the end, you can add a bit of chicken broth, but the chicken should release enough juice while cooking to not need much.
Nutrition
Photography by Giulia Verdinelli
DOC
I really enjoyed making this recipe. It came out great and tasted so good. The uncured diced pancetta worked really well since I couldn’t find the Spanish jamon. The dish was even better the next day. The first day I served it with green salad and baguette. The next day I served it with broccolini and baguette. My wife loved it! Funny, I’d never experienced pollo chilindron the many times I’d been in Spain.
Lynn
So delicious and so easy! I made double the sauce as we love our sauce. And for Candy - it's also perfect for a 30 degree celsius Australian summer evening!!! Definitely on permanent rotation here.
Mary Ann Fusco
Just made it without the ham and instead halved both sweet and smoked paprika and it was delicious! So glad that I have leftovers!!!
Mary Ann Fusco
Could you use chorizo to replace ham or is it better to leave it out?
Lauren Aloise
You can, though depending on the chorizo it could taste very strongly of chorizo -- which is fine if you love chorizo!
Marie
This turned out to be a rich, very flavorful dish. Yummy! A definite keeper.
Candy
This is delicious. I made this for dinner tonight and it is the perfect dish for a snowy minus 10 Canadian evening. I left out the ham and used smoked paprika, purchased at Atarazanas market in Malaga last winter. I will make it again.