The chicken al chilindrón is a classic of Spanish cuisine, made with chicken, peppers, onion, tomato, and white wine, slowly cooked in a flavorful sauce.
Ideal for sharing with family, its intense flavor and tender texture make this dish a perfect choice for a cozy lunch or dinner.
It can be varied by adding bacon or mushrooms for a special touch. Serve it with bread to enjoy the sauce or with rice or potatoes to complete the meal.
It is a simple recipe that highlights traditional flavors and the warmth of Spanish gastronomy.
Pollo al Chilindrón
Ingredients
600 grams of Chicken
1 Green bell pepper
1 Red bell pepper
1 Onion
2 Crushed tomatoes
2 Garlic cloves
100 milliliters of White wine
1 pinch of Salt
1 pinch of Pepper
1 Bay leaf
Preparation
Step 1 : The chicken pieces should be seasoned with salt and pepper, then lightly browned in a skillet with a little oil.
Step 2 : Once browned, remove and set aside.
Step 3 : In the same skillet, add finely chopped garlic cloves and onions cut into small cubes, and sauté over low heat for about five minutes, until translucent and fragrant.
Step 4 : Next, add the chopped peppers along with the bay leaf, and cook for another five minutes, allowing the flavors to blend.
Step 5 : Then, add the crushed tomatoes, mix well, and adjust the salt and pepper to taste.
Step 6 : Let it cook for a few minutes over high heat to reduce the water and slightly thicken the sauce.
Step 7 : Then, pour the white wine into the skillet and place the chicken pieces on top of the sauce.
Step 8 : Finally, adjust the seasoning with salt and pepper, cover the skillet, and cook over medium-low heat for about 15 to 20 minutes, until the chicken is fully cooked and the sauce has thickened.
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