Spanish cuisine · Meat & Kebab

Pollo al Chilindrón

Chicken pieces from Aragón, braised until tender in white wine with red pepper, onion and tomato.

Ingredients · for 4 servings

• 1.2 kg chicken pieces
• 2 red bell peppers
• 1 green bell pepper
• 2 onions
• 4 garlic cloves
• 1 can chopped tomatoes (400 g)
• 150 ml white wine
• 1 tsp sweet paprika
• 1 bay leaf
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the chicken pieces dry, season with salt and pepper; cut the peppers into wide strips, slice the onions into half-rings and crush the garlic.
2. Heat the olive oil until very hot in a heavy pot and brown the chicken pieces all over for 8 min, then remove.
3. In the same fat, braise the onions and peppers over medium heat for 12 min until soft, add the garlic and paprika and fry for another 30 sec.
4. Deglaze with the white wine, reduce for 2 min, add the tomatoes and bay leaf and simmer uncovered for another 5 min.
5. Return the chicken to the pot, cover and braise over low heat for 35–40 min until the meat easily comes away from the bone.
6. Remove the lid and reduce the sauce uncovered for 5 min until glossy and thick, season with salt and pepper and serve hot.