Pollo al Chilindrón (Chicken Chilindrón)

Name: Pollo al Chilindrón (Chicken Chilindrón)
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 2 large chicken breasts, bone in, skin on, cut in half crosswise; 1 pound ripe fresh tomatoes, cut in 1-2 inch chunks; 1 large red bell pepper, cut in 1/2 inch strips; 1 large red onion, halved, and sliced thin; 4-6 large garlic cloves, peeled and coarsely chopped; 1 sprig thyme (or dried if you must); 1 tablespoon hot smoked paprika; 1/4-1/2 cup coarsely chopped parsley; 1 cup dry white wine; olive oil, salt, black pepper

Stephen Brown @beevesb

Given my love for food from Spain, I took special note when I read about this in Milk Street Magazine. Seems like a cousin of Basque Piperade, but easier and some differences in key ingredients. There's varying opinion on origin (Aragón, Navarra, País Vasco???) and whether there's a proper original recipe or not. Well, let's not stress out too much ... here's a place to start!

Stephen Brown @beevesb

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Ingredients

1 hour

4 people

2large chicken breasts, bone in, skin on, cut in half crosswise
1 poundripe fresh tomatoes, cut in 1-2 inch chunks
1large red bell pepper, cut in 1/2 inch strips
1large red onion, halved, and sliced thin
4-6large garlic cloves, peeled and coarsely chopped
1 sprigthyme (or dried if you must)
1 tablespoonhot smoked paprika
1/4-1/2 cupcoarsely chopped parsley
1 cupdry white wine
olive oil, salt, black pepper

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Steps

1 hour

1

Prepare all ingredients
2

Put some oil in hot deep skillet. When just beginning to smoke, place chicken in skin down. Don't turn or touch it for about 7-8 minutes... until skin is well browned. Remove from pan and set aside on a plate skin up.
3

Add onions to same pan, and a bit more oil and about 1/2 teaspoon of salt. Stir, place cover on, and cook for 3 minutes until softened a bit.
4

Add garlic and thyme and saute for 30 seconds-ish.
5

Add peppers, tomatoes and wine. Bring to simmer.
6

Place chicken pieces in pan, nestled in, lower heat, cover, and cook for 20-30 minutes until chicken reaches 165 degrees F.
7

Remove chicken, put on plate again, and cover with foil to keep warm.
8

Finally, turn up heat and simmer pepper stew for 10 minutes more to thicken. Stir in parsley and paprika at the last minute and you are done.
9

Spoon stew over chicken on plate or bowl and serve with salt, black pepper, a glass of wine, and crusty bread, or rice. ¡Muy Rico!

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Cooksnaps

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Stephen Brown @beevesb

on May 23, 2021 21:43

I'm a scientist, a geologist, but when it gets right down to it ... what can I say? I just love cooking. It's kitchen science and such a great human endeavor.