Pollo al chilindrón – chicken in pepper and tomato sauce
Aragon's classic: chicken pieces browned and then simmered in a thick sauce of red peppers, onion, garlic, tomato and serrano ham with a splash of white wine. Eaten with bread for the sauce. Many cooks add choricero pepper paste, and the same dish is made with lamb.
- 1 h 18Time
- 43 minHands-on
- 4Portions
- ≈ €2.85per portion
- 860kcal per portion
Ingredients for 4 portions
- 1Yellow onion, sliced
- 3 clovesGarlic, finely chopped
- 3Bell peppers, red, in strips
- 1Whole roasting chicken, cut into pieces
- to tasteSalt
- to tasteBlack pepper
- 4 tbspOlive oil
- 100 gProsciutto, diced
- 400 gCrushed tomatoes
- 150 mlWhite wine
On the side
- 8 slicesBread
Method
- Slice the onion and peppers into strips and finely chop the garlic.
- Pat the chicken pieces dry and season with salt and pepper.
- Heat the oil in a wide casserole and brown the chicken over a medium-high heat for about 10 minutes, until golden all over. Lift it out.
- Fry the ham in the same casserole for 1 minute. Add the onion, garlic and peppers and cook over a medium-low heat for about 15 minutes, until the peppers are soft.
- Add the crushed tomatoes and cook for 5 minutes.
- Return the chicken, pour in the wine, cover and simmer over a low heat for about 35 minutes, until the chicken is tender and the sauce thick. Stir now and then.
- Check the seasoning and serve with bread for the sauce.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
