Pollo Chilindron - Chicken and Pimentos

Pollo Chilindron - Chicken And Pimentos

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Lori Loucas


Chilindron means "cooked with red peppers". This dish, and many variations of it, originate in the Aragon region of Spain. This simple dish can be accompanied by a green salad and a bottle of light red wine.


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10 Min
1 Hr
Stove Top


  • 3 lb
    skin-on, bone-in chicken thighs, or chicken pieces
  • ·
    kosher salt
  • 2 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 1 medium
    onion, chopped
  • 1
    bay leaf
  • 1 tsp
    sweet spanish paprika
  • 2 Tbsp
    diced cured serrano ham
  • 2-3
    whole pimentos, cut in strips
  • 2 medium
    tomatos, skinned and chopped
  • ·
    pepper to taste
  • 1/2 c
    white wine

How to Make Pollo Chilindron - Chicken and Pimentos


  1. Sprinkle chicken pieces with salt. Heat the oil in a large shallow casserole. Brown the chicken well on all sides. Remove chicken to a plate and set aside.
  2. Add the garlic, onion and bay leaf to the pan, and saute until the onion is translucent.
  3. Stir in the paprika, ham, then the pimentos, tomato and pepper. Turn the heat up and add the wine. Cook for 2-3 minutes while the wine reduces and the sauce thickens a little. Add more salt if needed.
  4. Return the chicken to the pan and nestle among the peppers and onions. Cover and simmer for 30 minutes.
  5. Uncover pan and simmer for 15-20 minutes more, or until most of the liquid has evaporated, leaving little sauce.

Printable Recipe Card

About Pollo Chilindron - Chicken and Pimentos

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Spanish

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