Pollo al Chilindrón (Chicken with Peppers, Tomatoes and Ham)

Chicken braised with roasted-style peppers, tomatoes and serrano ham, a classic from Aragon.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 10m
Total: 1 hour 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 8 bone-in chicken thighs, about 1.2kg
  • 3 tbsp olive oil
  • 1 onion, sliced
  • 2 red peppers, sliced
  • 3 cloves garlic, sliced
  • 80g serrano ham, diced
  • 1 tsp sweet smoked paprika
  • 100ml dry white wine
  • 400g tin chopped tomatoes
  • 1 bay leaf
  • 2 tbsp chopped fresh flat-leaf parsley
  • Salt and black pepper to taste

Method

  1. Season the chicken. Heat the oil in a large, lidded casserole over a medium-high heat and brown the chicken for 6 minutes on each side. Transfer to a plate.

  2. Add the ham to the pot and cook for 2 minutes. Add the onion and peppers and cook for 10 minutes until soft. Add the garlic and paprika and cook for 1 minute.

  3. Pour in the wine and let it bubble for 2 minutes. Add the tomatoes and bay leaf, then return the chicken to the pot.

  4. Cover and simmer gently for 35 minutes. Remove the lid and cook for a further 10 minutes until the chicken is tender and the sauce is thick.

  5. Remove the bay leaf, season to taste and scatter over the parsley. Serve with rice or crusty bread.