Entree: Spain – Aragon – Pollo al Chilindrón (Chicken stewed in a rich Aragonese sauce of tomatoes, red peppers, and cured ham)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1/4 cup (30 g) all-purpose flour for dusting
- 2 tbsp (30 ml) olive oil
- 3 oz (85 g) Serrano ham or Spanish cured ham, diced
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 red bell peppers, seeded and cut into 1-inch (2.5 cm) strips, about 10 oz (300 g) total
- 3 medium ripe tomatoes, peeled and chopped, about 14 oz (400 g) (or 14 oz/400 g canned crushed tomatoes)
- 1 tbsp (15 ml) tomato paste
- 3 cloves garlic, minced (9 g)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken broth
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper

Instructions

1. Pat the chicken thighs dry, season with salt and pepper, and dust lightly with the 1/4 cup (30 g) flour, shaking off excess.
2. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet or cazuela over medium-high heat; brown the chicken on both sides, 4–5 minutes per side, then transfer to a plate.
3. In the same pan, add the diced Serrano ham and cook 1–2 minutes until it releases fat; add the chopped onion and cook until softened and translucent, about 5–7 minutes.
4. Add the red pepper strips and cook 4–5 minutes until they begin to soften; stir in the minced garlic, smoked paprika, and tomato paste and cook 1 minute to bloom the spices.
5. Add the chopped tomatoes (or canned tomatoes) and deglaze the pan with 1/2 cup (120 ml) white wine, scraping up browned bits; simmer 2–3 minutes.
6. Return the browned chicken to the pan, nestling pieces into the sauce; add 1 cup (240 ml) chicken broth and 1 bay leaf, bring to a gentle simmer, cover and cook on low for 25–30 minutes until the chicken is cooked through and tender.
7. Remove the bay leaf, adjust seasoning with salt and pepper, sprinkle with chopped parsley, and serve hot with crusty bread, potatoes, or rice.