Spanish Chicken Chilindrón with Peppers
Chicken Chilindrón
Tender chicken braised with sweet bell peppers, tomatoes, onions, garlic, white wine, serrano ham, and smoky paprika until the sauce is rich and spoonable.
Chicken chilindrón is a northern Spanish braise built around peppers, tomatoes, onion, garlic, and a little cured ham. The sauce should taste sweet from the vegetables, lightly smoky from paprika, and savory without becoming heavy.
Bone-in chicken thighs and drumsticks work especially well because they stay juicy during the simmer. Browning them first gives the dish a deeper base, while a splash of white wine loosens the browned bits and keeps the tomato-pepper sauce bright.
The peppers are not just garnish here; they cook down into the sauce and give chilindrón its character. Cut them into strips so they soften but remain visible in the finished dish.
Serve the chicken with crusty bread, roasted potatoes, or rice to catch the sauce. The braise is even better after a short rest, when the paprika, tomato, and chicken juices have settled together.
Nutrition (per serving)
Directions
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1
Season the chicken all over with the kosher salt and black pepper, then let it stand while you prepare the vegetables.
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2
Heat the olive oil in a wide Dutch oven over medium-high heat. Brown the chicken skin side down first, turning once, until golden on both sides, 8 to 10 minutes total. Transfer to a plate.
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3
Lower the heat to medium. Add the serrano ham and cook for 1 minute, stirring, until it releases its aroma and lightly colors the oil.
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4
Add the onion and both bell peppers. Cook, scraping the pot often, until the onion softens and the peppers begin to collapse, 8 to 10 minutes.
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5
Stir in the garlic and smoked paprika for 30 seconds, just until fragrant, then pour in the white wine. Simmer for 2 minutes, scraping up the browned bits from the bottom of the pot.
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6
Add the crushed tomatoes, chicken broth, and bay leaf. Bring the sauce to a steady simmer and taste for salt.
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7
Nestle the chicken and any juices back into the pot, skin side up. Cover partially and simmer over medium-low heat until the chicken is tender and registers 175°F near the bone, 30 to 35 minutes.
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8
Uncover and simmer for 5 to 8 minutes more if the sauce needs thickening. Discard the bay leaf, sprinkle with parsley, and rest for 5 minutes before serving.
Ingredients
- Bone-In Chicken Thighs And Drumsticks, patted dry:3 lb
- Kosher Salt:1 1/2 tsp
- Black Pepper:1/2 tsp
- Olive Oil:2 tbsp
- Serrano Ham Or Prosciutto, finely chopped:3 oz
- Yellow Onion, thinly sliced:1 large
- Red Bell Pepper, sliced into strips:1 large
- Green Bell Pepper, sliced into strips:1 large
- Garlic Cloves, minced:4 cloves
- Smoked Paprika:1 1/2 tsp
- Dry White Wine:1/2 cup
- Crushed Tomatoes:14 oz
- Chicken Broth:1/2 cup
- Bay Leaf:1
- Flat-Leaf Parsley, chopped:2 tbsp
Tips & Notes
- Use a wide pot so the chicken pieces fit in one layer and the skin does not steam during browning.
- If the tomatoes taste sharp, simmer the sauce a few extra minutes before returning the chicken to the pot.
- For a deeper pepper flavor, use one roasted red pepper in place of the fresh red bell pepper.
