Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pollo Chilindrón
Chicken braised with roasted red peppers, tomato, and Ibérico ham in an Aragonese sauce that's deeply savoury, smoky, and rustic.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
7 steps- 1
Season the chicken pieces with salt and pepper, then brown them well in olive oil in a large pot over medium-high heat, in batches if necessary, and remove and set aside.
- 2
Add the diced Ibérico ham to the same pot and render briefly, about 2 minutes, then add the onion and cook until softened, about 8 minutes.
- 3
Add the garlic and cook 1 minute, then stir in the grated tomato and bay leaf, simmering until the sauce thickens and darkens, about 10 minutes.
- 4
Pour in the white wine, let it reduce by half, then return the browned chicken to the pot.
- 5
Add the roasted red peppers, cover, and simmer gently over low heat for 30-35 minutes, until the chicken is tender and cooked through.
- 6
Uncover for the last 10 minutes to let the sauce reduce and thicken to coat the chicken.
- 7
Discard the bay leaf, season to taste, scatter with parsley, and serve hot with crusty bread or rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving415
Calories
44 g
Protein
10 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pollo al chilindron is a rustic braise from Aragon and Navarra in northern Spain, where chicken is simmered with peppers, tomato, onion, and often cured ham until the sauce turns sweet and silky. The chilindron sauce takes its character from dried choricero or red peppers that give it a deep, mellow heat. It is a humble Sunday dish built from pantry and garden staples.
Listahan note
This version browns the chicken hard first for flavor, then lets it braise low in the pepper sauce until the meat is falling-tender and the sauce concentrated.
Technique cues
- Brown the chicken pieces deeply before braising, since that fond is the savory base of the whole sauce.
- Cook the peppers and onions down slowly until soft and sweet before the tomato goes in, building layers of flavor.
- Let the braise simmer gently and uncovered toward the end so the sauce reduces and clings to the chicken.
Kitchen flow
- Parallel prep
- Slice the peppers and onions while the chicken browns so they are ready to go straight into the rendered fat.
- Make-ahead
- The braise tastes even better the next day; make it ahead and reheat gently to serve.
- Leftover move
- Shred leftover chicken into its sauce and spoon it over rice or into a warm baguette for a quick lunch.
- Cleanup rhythm
- Deglaze the browning pan into the sauce so there is no stuck fond to scrub afterward.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
bone-in chicken pieces
main protein
Purpose: Bone and skin keep the meat juicy through the braise and enrich the sauce.
Handling: Pat dry and season before browning for the best color.
Adaptation: Boneless thighs work for speed, though the sauce is a touch less rich.
red bell peppers
sauce body
Purpose: Slow-cooked peppers are the heart of chilindron, giving the sauce its sweetness and color.
Handling: Core and slice into strips to melt down during the braise.
Adaptation: A mix of red and yellow peppers, or roasted piquillos for depth.
ripe tomato
sauce base
Purpose: It rounds the peppers with acidity and helps the sauce reduce to a silky body.
Handling: Grate or chop and add after the peppers soften.
Adaptation: Good canned crushed tomato out of season.
Serrano ham or bacon
savory depth
Purpose: A little cured pork brings the smoky, salty backbone typical of the northern version.
Handling: Dice and render at the start to flavor the oil.
Adaptation: Smoked paprika and a splash of stock for a pork-free depth.
onion
aromatic base
Purpose: Cooked slowly with the peppers, it adds sweetness and structure to the sauce.
Handling: Slice and soften gently without browning hard.
Adaptation: Shallots for a more delicate result.
sweet paprika
color and warmth
Purpose: It deepens the sauce's red color and adds the gentle warmth that defines chilindron.
Handling: Stir in off the heat for a moment so it blooms without scorching.
Adaptation: Add a pinch of smoked paprika for a smokier sauce.
Technique notes
- Render the ham or bacon first and brown the chicken in that fat so every layer carries through.
- Add the paprika off the heat and stir quickly, since it scorches and turns bitter in a hot dry pan.
- If the sauce is thin at the end, lift the chicken out and reduce the sauce hard before returning it.
Ingredient swaps
- Pork-free direction
- Skip the ham and build smoky depth with extra smoked paprika and a splash of stock.
- Weeknight shortcut
- Use boneless thighs and jarred roasted peppers to cut the braise time significantly.
- Lower-sodium direction
- Omit the cured ham and unsalted stock, seasoning with paprika, garlic, and herbs instead.
Serve alongside
- Crusty bread
- Saffron rice
- Roasted potatoes
- Simple green salad
- Garnacha from Aragon
- Tempranillo
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep covered in the fridge for up to three days; the flavor deepens overnight. Reheat gently on the stove until hot, adding a splash of stock if the sauce has thickened too far. It freezes well for up to two months and thaws cleanly because of the sturdy sauce.
Equipment
- Wide heavy braising pan with lid
- Tongs for the chicken
- Wooden spoon
- Sharp knife for the peppers
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