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Milk Street Bowtie Chicken Chilindrón

Chicken Chilindrón

4 to 6 Servings

1 hour 40 minutes active

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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
  • 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

Directions

Chicken Chilindrón

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Reviews
Nikki F.
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.
Nikki F.
September 1, 2022
Did use canned tomatoes
I did switch canned tomatoes for fresh, and lowered the salt level a bit.
Erik G.
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.
Leslie L.
January 28, 2024
Terrific
Great flavors.
Sharon L.
November 16, 2023
Perfection in a Pot
Wonderfully flavorful, easy to make. Perfect for a chilly evening.
Anna M.

I thought this was a terrific dish! I substituted, skinless boneless thighs and it was absolutely delicious.

Jennifer B.

I didn't change a thing. Great way to enjoy bone-in chicken breasts. Delicious.