Pollo al Chilindrón (Chicken with Peppers and Tomato)
Why this recipe works
- Deep savoury base: Browning the chicken first creates caramelised bits that dissolve into the wine, tomatoes and peppers for a fuller sauce.
- Gentle braising: A low simmer keeps the chicken tender while the tomato and pepper sauce thickens around it.
- One-pot method: The vegetables, sauce and chicken cook in the same casserole, keeping the workflow simple and the flavour concentrated.
Get the most out of this recipe
Authenticity notes
- Home-style Spanish braise: Chilindrón-style dishes are defined by a tomato and pepper sauce cooked down around the meat, usually served straight from the pot.
- Common variation: Some versions include jamón or use smoked paprika for a deeper savoury note; this version keeps the focus on chicken, red pepper and tomato.
Common mistakes
- Crowding the chicken: Brown the thighs in batches so they colour properly rather than steam in the casserole.
- Boiling the sauce: Once the tomatoes are added, keep the heat low; a hard boil can toughen the chicken and make the sauce look harsh.
- Thin sauce: If the sauce is looser than you like, remove the lid at the end and simmer briefly until it reduces.
Make-ahead tips
- Good for making ahead: The flavours settle well after chilling, making this a useful dish to cook a day in advance.
- Reheat gently: Warm on the hob over low heat, adding a splash of water if the sauce has thickened too much.
- Freezes well: Cool completely before freezing, then defrost overnight in the fridge and reheat until piping hot.
Serving ideas
- Serve with: Crusty bread, rice or boiled potatoes work well for soaking up the tomato and pepper sauce.
- Fresh finish: A little chopped parsley can add colour and freshness just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a large casserole over medium-high heat. Brown the chicken thighs in batches, 4 to 5 minutes per side, until deeply golden, then transfer to a plate.
- Reduce the heat to medium and add the onion and red pepper. Cook for 8 to 10 minutes, stirring often, until softened and lightly golden.
- Stir in the garlic and sweet paprika and cook for 30 seconds until fragrant. Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the base.
- Add the chopped tomatoes and bay leaves, then return the chicken (and any resting juices) to the pot. Bring to a gentle simmer, cover, and cook on low for 40 minutes, turning the chicken once, until tender and the sauce has thickened slightly.
- Remove the lid and simmer for 3 to 5 minutes to reduce the sauce if you would like it thicker. Serve hot, spooning the peppers and tomato sauce over the chicken.
Recipe notes
Tips
- Keep the simmer gentle once the tomatoes go in; a hard boil can make the chicken tough and the sauce split.
- If you are serving children, simmer uncovered for an extra 5 minutes at the end to cook off more of the wine aroma.
- For best results, brown the chicken well; the caramelised bits on the base are what give the sauce its depth.
Substitutions
- Replace Dry White Wine with the same amount of water for an alcohol-free version.
- Replace Sweet paprika with smoked paprika for a more pronounced smoky flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze for up to 2 months; defrost overnight in the fridge and reheat gently on the hob until piping hot, adding a splash of water if the sauce has thickened too much.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (25min active)
- Difficulty: Easy
- Cuisine: Spanish
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