When I first arrived in Barcelona, Spain, I often ate out and never got to taste the local home-cooked dishes. However, when I arrived in Zaragoza, I was lucky to stay with a warm and hospitable Spanish family. They prepared an authentic Spanish dish for me – Pollo al Chilindron. This food was so delicious that I couldn’t resist asking the Spanish mom for the recipe, and she was happy to share it with me.
Pollo al Chilindron
Preparation Time: 20 minutes
Cooking Time: 120 minutes
Type: Main Course
Cuisine: Spanish Cuisine
Servings: 4
Calories: 400 kcal
Total Calories: 1600 kcal
Ingredients
| Chicken Thighs | 2.5 600g approx. |
| Green Bell Peppers | 3 |
| Red Bell Pepper | 1 |
| Garlic | 1 |
| Onion | 1 |
| Tomato Sauce | 2 Cans |
| Olive Oil | 2 Tablespoons |
Instructions
Step 1: Prepare the Ingredients
- Cut the green peppers, red pepper, and onion into small pieces and set aside.
- Clean the chicken thighs, cut them into medium-sized chunks, season with salt, and set aside.
Chop vegetables
Prepare chicken thighs
Step 2: Pan-fry the Chicken Thighs
- Add olive oil and crushed garlic (unpeeled) to a pan and heat over high heat until the oil is hot.
- Place the chicken thighs in the pan and fry each side for 2-3 minutes until half-cooked. Remove and set aside.
Add olive oil and garlic
Add chicken thighs
Pan-fry until half-cooked
Step 3: Sauté the Vegetables
Using the remaining oil from frying the chicken, add the chopped green peppers and onion. Stir-fry over medium heat until the onion becomes translucent.
Add green peppers and onion
Stir-fry over medium heat
Until it looks like this
Step 4: Simmer the Chicken
- Add the half-cooked chicken thighs back into the pan.
- Pour in the tomato sauce, using enough to cover all the chicken (about one to two cans).
- Continue to simmer for over an hour until the chicken is fully cooked.
Add half-cooked chicken thighs
Add tomato sauce
Step 5: Finish
Once done simmering, the dish is ready to serve! 😋
This dish is especially sweet and tangy due to the addition of tomato sauce, perfectly combining the aroma of onions with the tender chicken. Even though I usually don’t like green peppers, in this dish, they’re cooked in a way where you don’t notice the flavour. Pollo al Chilindron can be eaten with rice or bread. After finishing the chicken, dip some bread into the remaining sauce and enjoy! I hope you also love this simple yet delicious Spanish home-cooked dish!
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