Pollo Al Chilindrn from Jose Andres
Experience the rich, rustic flavors of Spain with José Andrés' Pollo al Chilindrón, a vibrant chicken stew bursting with Mediterranean charm. Bone-in, skin-on chicken is seared to golden perfection and simmered in a savory medley of ripe tomatoes, bell peppers, garlic, and smoky serrano ham, creating a luscious sauce infused with sweet and smoked paprika. A splash of dry white wine and chicken stock enhances the depth of flavor, while fresh parsley adds a bright finishing touch. This one-pot dish is easy to prepare in under an hour, making it perfect for a hearty weeknight meal or an impressive dinner centerpiece. Serve warm with crusty bread or tender rice to soak up every drop of the bold, aromatic sauce. Perfect for lovers of Spanish cuisine, this recipe pairs authentic ingredients and techniques for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces chicken (bone-in, skin-on, such as thighs or drumsticks)
- 3 tablespoons olive oil
- 1 large yellow onion
- 2 medium red bell peppers
- 1 medium green bell pepper
- 3 cloves garlic
- 3 ounces serrano ham or prosciutto
- 3 large ripe tomatoes
- 1 cup dry white wine
- 1 cup chicken stock
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (fresh, chopped)
Instructions
Season the chicken pieces with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear them for about 4–5 minutes per side until golden brown. Remove the chicken and set it aside.
While the chicken is cooking, finely chop the onion, slice the bell peppers into strips, mince the garlic, and dice the serrano ham or prosciutto.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the onion and sauté for about 5 minutes until it softens and becomes translucent.
Add the red and green bell pepper strips to the skillet and cook for an additional 7–8 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the minced garlic and diced ham, cooking for 2 more minutes until fragrant.
Grate or finely chop the tomatoes. Add them to the pan along with the paprika. Stir everything together and cook for 5 minutes, allowing the flavors to meld.
Pour in the dry white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the skillet.
Return the seared chicken pieces to the skillet, nestling them into the vegetable mixture. Pour in the chicken stock and bring the mixture to a gentle simmer.
Cover the skillet with a lid and let it cook for 30 minutes, occasionally stirring and spooning the sauce over the chicken to keep it moist.
Remove the lid and continue cooking for another 5–10 minutes to allow the sauce to thicken slightly.
Taste and adjust the seasoning with additional salt and black pepper if necessary.
Sprinkle the fresh chopped parsley over the top before serving.
Serve warm with crusty bread, rice, or potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.7 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
