Spanish Chicken with Vegetables and Olives Pollo a La Chilindr
Transport your taste buds to the heart of Spain with this vibrant and flavorful Spanish Chicken with Vegetables and Olives, or Pollo a la Chilindrón. This one-pot wonder features tender, golden-browned chicken thighs simmered in a rich tomato-based sauce infused with Spanish smoked paprika, fragrant thyme, and dry white wine. Colorful bell peppers, sweet onions, and briny green olives add layers of texture and depth, creating a harmonious blend of bold Mediterranean flavors. Perfect for a cozy weeknight dinner or an impressive weekend feast, this dish is easy to prepare and pairs beautifully with crusty bread, fluffy rice, or roasted potatoes. Whether you're a seasoned chef or a home cook seeking an authentic taste of Spain, this recipe promises a hearty, aromatic meal that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 large red bell pepper
- 1 large green bell pepper
- 4 cloves garlic cloves
- 4 medium ripe tomatoes
- 1 cup dry white wine
- 1 cup chicken stock
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 cup pitted green olives
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5-6 minutes per side. Transfer the chicken to a plate and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until softened, about 5 minutes.
Add the sliced red and green bell peppers to the skillet and cook for another 5 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the minced garlic and sauté for another 1-2 minutes, until fragrant.
Add the chopped tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce.
Pour in the white wine and let it simmer for 3-4 minutes, allowing the alcohol to evaporate.
Stir in the chicken stock, smoked paprika, thyme, bay leaf, and olives. Return the chicken thighs to the skillet, nestling them into the sauce.
Bring the mixture to a gentle simmer. Cover the skillet with a lid and let it cook on low heat for 30-35 minutes, or until the chicken is cooked through and tender.
Remove the lid and simmer for an additional 10 minutes to thicken the sauce, if needed.
Discard the bay leaf. Taste and adjust the seasoning with more salt and black pepper, if desired.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
3184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 32.2 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4356 mg | 93% | |
*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.
