{"id":7327,"date":"2025-04-21T22:04:51","date_gmt":"2025-04-21T22:04:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7327"},"modified":"2026-01-01T19:48:29","modified_gmt":"2026-01-01T19:48:29","slug":"chicken-chilindron-pollo-chilindron","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicken-chilindron-pollo-chilindron\/","title":{"rendered":"Chicken Chilindr\u00f3n (Pollo Chilindr\u00f3n)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicken Chilindr\u00f3n (Pollo Chilindr\u00f3n)<\/span><\/h2>\n
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This chicken chilindr\u00f3n<\/em> recipe is an easy Spanish chicken stew from Aragon, in the north of Spain, and is ready to eat in 1 hour! It combines chicken with red pepper, garlic, and even a bit of ham for an impressive and easy must-try meal.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise — Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6-8<\/span> chicken thighs or drumsticks <\/span> seasoned with salt and pepper<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic <\/span> peeled and thinly sliced<\/span><\/li>
  • 1.75<\/span> ounce<\/span> Serrano ham or other cured ham<\/span> diced<\/span><\/li>
  • 1<\/span> onion<\/span> diced<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> thinly sliced<\/span><\/li>
  • 2<\/span> juicy medium tomatoes<\/span><\/li>
  • 1<\/span> bay leaf<\/span><\/li>
  • 1<\/span> tsp<\/span> sweet Spanish paprika<\/span><\/li>
  • \u00bd<\/span> cup<\/span> white wine<\/span><\/li>
  • 4<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • salt <\/span> to taste<\/span><\/li>
  • black pepper <\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place heavy pan over medium heat and cover the bottom with olive oil. Once it’s hot, add the seasoned chicken and brown on both sides, then reserve the chicken on the side. Work in batches to avoid overcrowding the pan.<\/div><\/li>
    • Lower the heat to medium-low and add the garlic and ham to the pan. Saut\u00e9 for 1 minute, making sure the garlic doesn’t stick or burn.<\/div><\/li>
    • Add the red pepper, onion, and a pinch of salt, then saut\u00e9 for about 10 minutes, or until the vegetables are tender and starting to caramelize.<\/div><\/li>
    • Mix in the bay leaf, tomato, and sweet paprika, then cook for about 5 minutes.<\/div><\/li>
    • Add the white wine, turn up the heat, and reduce to a thick sauce; about 2-3 minutes.<\/div><\/li>
    • Add the chicken back to the pan and reduce the heat to low. Slowly simmer for about 30 minutes, or until the chicken is tender and fully cooked.<\/div><\/li>
    • Taste and add salt and pepper as desired. <\/span><\/div><\/li>
    • Serve the chicken chilindr\u00f3n family-style or individually plated and enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      \n
        \n
      • Use about \u00bd lb (250g) of chicken per person.<\/span><\/li>\n
      • As with most stews, the flavor gets even better over time. Enjoy after a couple of hours or even the next day for a real treat!<\/li>\n
      • Make sure to cook the peppers and onions long enough to become tender and slightly caramelized. This will enhance the flavor of the dish.<\/li>\n
      • If the stew needs a bit more sauce at the end, you can add a bit of chicken broth, but the chicken should release enough juice while cooking to not need much.<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7324,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2506,136,2505,2877,130,2194,697],"tags":[],"class_list":["post-7327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-entree","category-lunch","category-simmered","category-spanish","category-stew-dish","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/04\/Chicken-Chilidron-Finals-7.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7327"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7327\/revisions"}],"predecessor-version":[{"id":7330,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7327\/revisions\/7330"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7324"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}