Pollo al Chilindrón Aragonés (Braised Chicken in Roasted Red Pepper, Tomato & Serrano Sauce) – Authentic Spain Recipe
Aragón and Navarra classic braising chicken in a vibrant, smoky sauce of sweet red peppers and garlic.
- Country of Origin
- 🇪🇸 Spain (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chicken thighs, Sweet roasted red and green bell peppers, Ripe plum tomatoes and ham/olives, Spanish smoked paprika (pimentón de la Vera), Dry white wine
Ingredients for Pollo al Chilindrón Aragonés (Braised Chicken in Roasted Red Pepper, Tomato & Serrano Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
- 1.5 cups sweet roasted red and green bell peppers, washed and trimmed
- 1 cup ripe plum tomatoes and ham/olives
- 1 medium onion and 3 cloves garlic, finely minced with Spanish smoked paprika (pimentón de la Vera)
- 1.5 tbsp traditional Spain seasoning (dry white wine, garlic, thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chicken thighs for 5 minutes.
- Add minced onion, garlic, Spanish smoked paprika (pimentón de la Vera), and dry white wine, garlic, thyme, stirring for 2 minutes until deeply aromatic.
- Add sweet roasted red and green bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in ripe plum tomatoes and ham/olives right before serving warm.