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Chicken chilindron in a stainless steel skillet. An overhead photo of chicken thighs in a red sauce with onion and strips of bell pepper.

Chicken Chilindron Recipe

My popular chicken chilindron recipe is an easy Spanish chicken stew from the north of Spain. It combines chicken with red pepper, garlic, and ham for a must-try meal ready in under an hour!
5 from 5 votes
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Course: Chicken, Main, Main Course
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 459.62kcal

Ingredients

  • 6-8 chicken thighs Season with salt and pepper. You can substitute drumsticks or other parts as you prefer. Use about 1/2 lb (250g) of chicken per person.
  • 4 cloves of garlic peeled and thinly sliced
  • 1.75 oz Serrano ham (50g), diced. You can substitute any other cured ham, such as prosciutto.
  • 1 onion diced
  • 1 red bell pepper cut into thin strips. You can sub green or yellow bell pepper if you prefer.
  • 2 juicy tomatoes medium sized. You can sub 1/2 cup (120 g) of canned diced tomato or passata.
  • 1 bay leaf
  • 1 tsp sweet Spanish paprika
  • 1/2 cup white wine (120 ml).
  • 4 tbsp olive oil
  • salt and pepper to taste

Instructions

  • Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
  • Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
  • Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
  • Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
  • Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
  • Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
  • Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.

Notes

  • 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!
  • 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

Calories: 459.62kcal | Carbohydrates: 9.1g | Protein: 23.74g | Fat: 34.42g | Saturated Fat: 7.27g | Trans Fat: 0.1g | Cholesterol: 117.39mg | Sodium: 345.87mg | Potassium: 525.33mg | Fiber: 2.08g | Sugar: 4.4g | Vitamin A: 1780.54IU | Vitamin C: 49.4mg | Calcium: 33.23mg | Iron: 1.58mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!