Basque Chicken and Peppers (Pollo al Chilindrón)
Mark Beahm
Category
Entree
Cuisine
Spanish
Servings
6
Prep Time
10 minutes
Cook Time
60 minutes
Total Time
1 Hour 10 Minutes
Pollo al Chilindrón is Basque-style braised chicken and peppers in smoked paprika-spiked tomato sauce. It’s a rustic, homey, one-pan dish that’s both economical and easy to make.
Ingredients
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2 pounds bone-in skin-on chicken thighs, drumsticks, or both
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Kosher salt
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Freshly ground black pepper
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3 tablespoons extra virgin olive oil
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1 onion, thinly sliced
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2 red bell peppers, thinly sliced
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3 1/2 ounces diced jamón Serrano, pancetta, or bacon (100g)
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4 garlic cloves thinly sliced
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1/2 teaspoon smoked Spanish paprika
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1 (14.5-ounce) can fire-roasted crushed or diced tomatoes
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1/2 cup dry white wine
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1 teaspoon sugar
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1 bay leaf
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Fresh thyme
Directions
Brown the chicken. Season the chicken pieces all over with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sear until golden, 3 to 4 minutes per side. The chicken doesn’t need to be cooked through at this point.Transfer to a plate.
Cook the onions and peppers. Reduce the heat to medium. Add the onion, peppers, jamón, and garlic. Cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the paprika and cook for an additional 30 seconds.
Braise the chicken. Add the tomatoes, white wine, sugar, bay leaf, and thyme. Scrape the bottom of the pan to loosen any browned bits and incorporate them into the sauce. Nestle the chicken into the sauce. Bring to a boil, then reduce the heat to low to maintain a gentle simmer. Cook, uncovered, for 35 minutes or until the chicken is tender and the internal temperature registers 190 to 195°F on an instant-read thermometer.
Serve. Remove from the heat and serve immediately.
Recipe Note
- To use boneless, skinless chicken: Either breasts or chicken thighs will work, though they may cook more quickly depending on the thickness. Check the chicken after 15 minutes of braising. Chicken breasts should register 165°F on an instant-read thermometer, and chicken thighs are more tender if cooked to around 190°F.
- To substitute jarred peppers: Use thinly sliced roasted red peppers, especially fire-roasted piquillo or Florina peppers. In step 2, cook the onion, jamón, and garlic for 5 minutes. Add the roasted red peppers and continue cooking for 5 minutes.
- To substitute the wine: Use chicken stock mixed with 1 tablespoon of apple cider or white wine vinegar.
Nutrition
Calories 453, Fat 35.1 grams, Monounsaturated Fat 16900 milligrams, Sodium 212.6 milligrams, Sugar 3.3 grams, Calcium 24.2 milligrams, Carbs 6.6 grams, Saturated Fat 9 grams, Trans Fat 0.1 grams, Potassium 433.3 milligrams, Iron 1.3 milligrams, Protein 23.7 grams, Polyunsaturated Fat 6300 milligrams, Cholesterol 136.9 milligrams, Fiber 1.3 grams, Vitamin C 52.8 milligrams