Pollo al Chilindron


Serves: 4

Preparation time: 45 min.

A popular Chicken & Vegetable Stew from Spain. The term Chilindrónhas its origin in the Provinces of Aragon and Rioja in Spain: a meat or chicken stew made with tomatoes, peppers, onions and garlic and cooked in olive oil.

You may use any chicken parts you like, thighs, breasts, legs or a combination of all. Just make sure that the chicken breasts are not overcooked, they need 5 – 10 minutes less cooking time than the thighs and legs.


  • 4 halves of chicken breasts or 4 thighs and 4 legs or a combination thereof
  • salt and pepper
  • 4 Tbsp olive oil
  • 2 large onions, cut into strips
  • 1 green and red sweet pepper cut into strips
  • 4 oz (115 g) Serrano ham or any other lean dry-cured ham, cut into strips
  • 6 medium ripe tomatoes or 2 cups (450 g) canned tomatoes, drained
  • 1/2 cup (120 ml) white wine
  • about 12 black olives in oil
  • 2 tsp capers, rinsed under water and patted dry
  • Parsley for garnish




Wash and pat chicken pieces dry. Sprinkle them liberally with salt and pepper. Heat oil in a heavy saucepan over moderate heat until a light haze forms. Brown chicken a few pieces at a time. Make sure you turn them from time to time until they are nicely brown from all sides. Transfer them to a plate.

Scrape the chicken bits from the bottom of the saucepan. Add more olive oil if necessary. Add the 1/2 cup  (120 ml) white wine and scrape the bottom of the saucepan a once more. Add onion, garlic, pepper, to the saucepan stirring constantly. Cook for about 8-10 minutes over moderate heat until vegetables are soft. Raise heat to high and add the tomatoes, cooking them briskly for 3-5 minutes.  Sauce should be a bit thicker by now. Reduce heat again.

Return the chicken parts to the saucepan. Coat them evenly with the sauce. Cover saucepan and let it simmer over low heat for 20-30 minutes. Again, the cooking time depends on the chicken pieces you use: thighs and drumsticks (about 30 minutes) and chicken breasts (about 20 minutes). The chicken should be tender but not falling apart. Stir in the black olives ,capers and Serrano ham. Adjust seasoning if necessary. Garnish with parsley on top.

Serve with rice or a crusty bread and a glass of wine.

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