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Chicken Chilindrón
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From the Aragon region of Spain, chilindrón is a dish of meat or poultry stewed with tomatoes, bell peppers and onions. Though beef or lamb chilindrón is also common, we opted to make a lighter version with chicken breasts. We loved the fresh, sunny flavor of the chilidrón de pollo that Rose Maria Loraque Gimeno prepares at Mama Tere poultry shop in Zaragoza’s central market, so we created a similar braise, one in which the vegetables and the chicken share the spotlight. A generous measure of smoked paprika, stirred in at the end, adds earthy notes and a smokiness that give the dish a uniquely Spanish character. Serve with warm, crusty bread for soaking up the sauce.
4 to 6
Servings
Tip
Don’t use supersized chicken breasts; try to find ones that weigh about 12 ounces each. If they are much larger, the pieces won’t fit comfortably in the pot. Also, don’t use underripe tomatoes. We find that cocktail tomatoes, sometimes sold as Campari tomatoes, to be dependably sweet and good year-round.
1 hour
40 minutes active
4 12-ounce bone-in, skin-on chicken breasts, trimmed, patted dry and halved crosswise
Kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil, plus more to serve
1 large red onion, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 large thyme sprig
1 medium red bell pepper, stemmed, seeded and cut into ½-inch strips
1 pound ripe tomatoes, cored and cut into 1½- to 2-inch chunks
½ cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon smoked sweet paprika
Ingredients
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4
12-ounce bone-in, skin-on chicken breasts, trimmed, patted dry and halved crosswise
-
Kosher salt and ground black pepper
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
large red onion, halved and thinly sliced
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4
medium garlic cloves, smashed and peeled
-
1
large thyme sprig
-
1
medium red bell pepper, stemmed, seeded and cut into ½-inch strips
-
1
pound ripe tomatoes, cored and cut into 1½- to 2-inch chunks
-
½
cup dry white wine
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2
tablespoons chopped fresh flat-leaf parsley
-
1
tablespoon smoked sweet paprika
Directions
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01Season the chicken on all sides with salt and pepper. In a large Dutch oven over medium-high, heat the oil until barely smoking. Place the chicken skin down in the pot and cook without disturbing until well browned, about 7 minutes. Transfer skin up to a plate.
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02To the fat remaining in the pot, add the onion and ½ teaspoon salt. Stir, then cover and cook until the onion is slightly softened, about 3 minutes, stirring once or twice. Add the garlic and thyme, then cook, stirring, until fragrant, about 30 seconds. Stir in the bell pepper, tomatoes and wine; bring to a simmer. Nestle the chicken skin up in the vegetables, then cover the pot and reduce to medium-low.
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03Cook at a simmer until the thickest part of each breast reaches 160°F, 20 to 30 minutes. As they are done, transfer them to a serving dish (thinner pieces will be done ahead of thicker ones) and tent with foil to keep warm.
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04Once all the chicken has been removed from the pot, increase to medium-high. Cook the vegetables and braising liquid, stirring occasionally, until the liquid thickens slightly, about 10 minutes.
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05Stir in the parsley and paprika, then taste and season with salt and pepper. Remove and discard the thyme. Spoon the vegetables and sauce over the chicken and drizzle with oil.
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Reviews
February 26, 2024
Very intensely flavored sauce
I removed the rib sections from the breast before splitting, leaving the breast portions on the keel bone. This allowed me to use bigger breasts while still able to fit everything in the pan. The meat was still juicy and was just done at the 20 minute mark. I loved the sauce, and it was much more intensely flavored than I was expecting (I.e. don’t be surprised if this is divisive among your guests). I really enjoyed it, but others didn’t like the peppers or the strength of flavor, so I’d make it with your more adventurous diners first.
October 29, 2022
Very easy to make
A tasty recipe that’s easy to make I subbed in canned tomatoes, since decent fresh ones are hard to find.
September 1, 2022
Did use canned tomatoes
I did switch canned tomatoes for fresh, and lowered the salt level a bit.
January 28, 2024
Terrific
Great flavors.
November 16, 2023
Perfection in a Pot
Wonderfully flavorful, easy to make. Perfect for a chilly evening.
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Your First Issue
I thought this was a terrific dish! I substituted, skinless boneless thighs and it was absolutely delicious.