Entree: Spain – Aragón – Pollo al Chilindrón (Chilindrón-style chicken (pepper-and-tomato chicken))

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 large red bell peppers, sliced (about 12 oz / 340 g total)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tsp (5 g) smoked paprika (pimentón)
- 1 tsp (5 g) sweet paprika (optional extra)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet or casserole over medium-high heat and brown the chicken well on both sides, about 5–6 minutes per side; remove and set aside.
2. Add the sliced onion and bell peppers to the pan and sauté until softened and beginning to caramelize, about 8–10 minutes.
3. Stir in the minced garlic, tomato paste and paprikas; cook 1 minute to bloom the spices.
4. Deglaze with the white wine, then add tomato sauce and chicken stock; return the chicken to the pan, add the bay leaf, bring to a gentle simmer.
5. Cover and cook over low heat for 25–30 minutes until the chicken is cooked through and the sauce has reduced and thickened.
6. Remove bay leaf, adjust seasoning, sprinkle with chopped parsley and serve with crusty bread or roasted potatoes.