Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pollo al chilindrón (chicken chilindrón). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

I first saw chicken chilindron being served at traditional Madrid lunch restaurants. I soon learned that it's a popular Spanish chicken stew that comes from the north of Spain — Basque Country, Navarra, and Aragon all claim to be the home of this simple dish. Like many Spanish stews, the preparation is quick and simple, but the flavor is complex and delicious. Chilindron is a Spanish dish that is similar to the Italian version of chicken cacciatore.

Pollo al Chilindrón (Chicken Chilindrón) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Pollo al Chilindrón (Chicken Chilindrón) is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have pollo al chilindrón (chicken chilindrón) using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pollo al Chilindrón (Chicken Chilindrón):

1. Prepare 2 large chicken breasts, bone in, skin on, cut in half crosswise
2. Get 1 pound ripe fresh tomatoes, cut in 1-2 inch chunks
3. Take 1 large red bell pepper, cut in 1/2 inch strips
4. Get 1 large red onion, halved, and sliced thin
5. Make ready 4-6 large garlic cloves, peeled and coarsely chopped
6. Get 1 sprig thyme (or dried if you must)
7. Make ready 1 tablespoon hot smoked paprika
8. Take 1/4-1/2 cup coarsely chopped parsley
9. Get 1 cup dry white wine
10. Make ready olive oil, salt, black pepper

Reduce the heat to low and cook slowly until the. Season the chicken pieces with salt. In a large skillet, heat the olive oil over high heat. Add the jamon, mix well, and saute briefly.

Instructions to make Pollo al Chilindrón (Chicken Chilindrón):

1. Prepare all ingredients
2. Put some oil in hot deep skillet. When just beginning to smoke, place chicken in skin down. Don't turn or touch it for about 7-8 minutes… until skin is well browned. Remove from pan and set aside on a plate skin up.
3. Add onions to same pan, and a bit more oil and about 1/2 teaspoon of salt. Stir, place cover on, and cook for 3 minutes until softened a bit.
4. Add garlic and thyme and saute for 30 seconds-ish.
5. Add peppers, tomatoes and wine. Bring to simmer.
6. Place chicken pieces in pan, nestled in, lower heat, cover, and cook for 20-30 minutes until chicken reaches 165 degrees F.
7. Remove chicken, put on plate again, and cover with foil to keep warm.
8. Finally, turn up heat and simmer pepper stew for 10 minutes more to thicken. Stir in parsley and paprika at the last minute and you are done.
9. Spoon stew over chicken on plate or bowl and serve with salt, black pepper, a glass of wine, and crusty bread, or rice. ¡Muy Rico!

In a large skillet, heat the olive oil over high heat. Add the jamon, mix well, and saute briefly. Using a slotted spoon, transfer the chicken and ham to a large cazuela. Pollo al Chilindron This is the greatest Spanish Chicken Recipe that I know, and one we use for very special occasions. I'm David and I'd like to tell you how I first came across this famous and ancient recipe from Navarra in the north of Spain.

So that’s going to wrap it up for this special food pollo al chilindrón (chicken chilindrón) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!