Chicken Chilindron
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..a Spanish chicken stew. The kitchen smells AMAZING.
CHICKEN CHILINDRÓN
Don’t use supersized chicken breasts; try to find ones that weigh about 12 ounces each. If they are much
larger, the pieces won’t fit comfortably in the pot. Also, don’t use underripe tomatoes. We find that cocktail
tomatoes, sometimes sold as Campari tomatoes, to be dependably sweet and good year-round.
From the Aragon region of Spain, chilindrón is a dish of meat or poultry
stewed with tomatoes, bell peppers and
onions. though beef or lamb chilindrón is also
common, we opted to make a lighter version with
chicken breasts. We loved the fresh, sunny the chilidrón de pollo that Rose Maria LoraqueGimeno prepares at Mama Tere poultry shop in
Zaragoza’s central market, so we created a similar
braise, one in which the vegetables and the chicken
share the spotlight. A generous measure of smoked
paprika, stirred in at the end, adds earthy notes and
a smokiness that give the dish a uniquely Spanish
character. Serve with warm, crusty bread for
soaking up the sauce.
Don’t use supersized chicken breasts; try to find ones that weigh about 12 ounces each. If they are much
larger, the pieces won’t fit comfortably in the pot. Also, don’t use underripe tomatoes. We find that cocktail
tomatoes, sometimes sold as Campari tomatoes, to be dependably sweet and good year-round.INGREDIENTS
4 12-OUNCE BONE-IN, SKIN-ON CHICKEN BREASTS, TRIMMED, PATTED DRY AND HALVED
CROSSWISE
KOSHER SALT AND GROUND BLACK PEPPER
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
1 LARGE RED ONION, HALVED AND THINLY SLICED
4 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
1 LARGE THYME SPRIG
1 MEDIUM RED BELL PEPPER, STEMMED, SEEDED AND CUT INTO ½-INCH STRIPS
1 POUND RIPE TOMATOES, CORED AND CUT INTO 1½- TO 2-INCH CHUNKS
½ CUP DRY WHITE WINE
2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY
1 TABLESPOON SMOKED SWEET PAPRIKADIRECTIONS
Season the chicken on all sides with salt and pepper. In a large Dutch oven over medium-high, heat theoil until barely smoking. Place the chicken skin down in the pot and cook without disturbing until well
browned, about 7 minutes. Transfer skin up to a plate.
To the fat remaining in the pot, add the onion and ½ teaspoon salt. Stir, then cover and cook until the
onion is slightly soened, about 3 minutes, stirring once or twice. Add the garlic and thyme, then cook,
stirring, until fragrant, about 30 seconds. Stir in the bell pepper, tomatoes and wine; bring to a simmer.
Nestle the chicken skin up in the vegetables, then cover the pot and reduce to medium-low.
Cook at a simmer until the thickest part of each breast reaches 160°F, 20 to 30 minutes. As they are
done, transfer them to a serving dish (thinner pieces will be done ahead of thicker ones) and tent with
foil to keep warm.
Once all the chicken has been removed from the pot, increase to medium-high. Cook the vegetables
and braising liquid, stirring occasionally, until the liquid thickens slightly, about 10 minutes.
Stir in the parsley and paprika, then taste and season with salt and pepper. Remove and discard the thyme. Spoon the vegetables and sauce over the chicken and drizzle with oil.
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While I am impressed with your recipe, Mik, we are having COVID shot Saturday night supper:
Chicken thighs (skin-on/bone-in) baked bare, no seasoning, later to have the addition of BBQ sauce.
Fresh aparagus cooked in the chicken fat, on the same tray even, with Back-of-the-Yards garlic pepper seasoning.
Baked potato with Top-the-Tater midwest-style sourcream that also includes chives and onion, which is perfect in every way. -
Sounds like a good recipe. I'm sure it tastes good.
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As long as you’re impressed all is well.
It was tasty but I’d use boneless chicken thighs ar lamb leg if I did it again.
