Today we're making pollo al chilindrón, a chicken and pepper stew from northern Spain! This is a quick meal -- only 45 mins!

Ingredients: chicken thighs, white wine, Spanish paprika, salt & pepper, bay leaves, olive oil, grated tomato, red pepper, onion, jamón serrano, and garlic.

Brown your chicken on both sides. I'm using skin-on chicken thighs here because I love the flavor, but you can use any cut you prefer!

When golden brown on both sides, remove it from the pan and set aside. 

Add garlic and ham to the same pan. Sauté just until it starts to take on a bit of color. 

Add your onions and peppers. Sizzle sizzle! Keep cooking until completely done (about 10 minutes total).

When the onion and pepper are soft, add the grated tomato and spices, stir, and let it reduce for about 5 minutes.

Now add the white wine and let the alcohol cook out for a few minutes before adding the chicken back to the pan.

Time to add the chicken back! We'll cover the pan and let them cook low and slow for about half an hour.

I flipped my chicken about halfway through. If the sauce is reducing too much, just add some water or chicken stock.

Taste the stew and adjust for salt and pepper, serve, and enjoy!

Get the full recipe for chicken chilindrón