馃嚜馃嚫 The BEST Zaragoza-Style Pollo al Chilindr贸n

馃嚜馃嚫馃崡 Pollo al Chilindr贸n is a classic dish from Arag贸n, especially associated with Zaragoza. The best version is slow-cooked chicken in a rich sauce of red peppers, tomatoes, onion, garlic, and Jam贸n Serrano.

馃嚜馃嚫 The BEST Zaragoza-Style Pollo al Chilindr贸n

Serves: 4
Prep: 15 minutes
Cooking: 50–60 minutes

馃洅 Ingredients

  • 1 whole chicken, cut into 8 pieces
  • 100 g Jam贸n Serrano, diced
  • 2 red bell peppers, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 500 g ripe tomatoes, grated or finely chopped
  • 150 ml dry white wine
  • 3–4 tablespoons extra-virgin olive oil
  • 1 bay leaf
  • 1 teaspoon sweet paprika
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, for serving

馃懆‍馃嵆 How to Make It

1. Season and brown the chicken
Season the chicken pieces with salt and pepper. Heat the olive oil in a large heavy pan or Dutch oven over medium-high heat.

Brown the chicken on all sides, about 8–10 minutes. Remove and set aside.

2. Fry the Jam贸n Serrano
Add the diced Jam贸n Serrano to the same pan. Cook for 2–3 minutes until it releases its flavor into the oil.

3. Cook the vegetables
Add the onion and peppers. Cook gently for 10–12 minutes, stirring occasionally, until softened.

Add the garlic and paprika and cook for another 30 seconds.

4. Add tomatoes and wine
Add the tomatoes and bay leaf. Cook for about 10 minutes until the tomato sauce thickens.

Pour in the white wine and simmer for 3–4 minutes to cook off the alcohol.

5. Return the chicken
Put the browned chicken back into the sauce. Cover and simmer gently for 30–40 minutes, turning the chicken occasionally.

The chicken should be tender and the sauce thick, rich, and glossy.

6. Finish and serve
Taste and adjust the salt and pepper. Remove the bay leaf and sprinkle with fresh parsley.

Serve piping hot with crusty Spanish bread, roasted potatoes, or white rice. 馃馃崥

⭐ Secrets to the BEST Chilindr贸n

  • 馃嚜馃嚫 Don't rush the peppers and onions—slow cooking gives the sauce its sweetness.
  • 馃崊 Use ripe, flavorful tomatoes.
  • 馃 Jam贸n Serrano adds the characteristic savory depth.
  • 馃嵎 A dry Spanish white wine works beautifully.
  • 馃敟 Keep the chicken at a gentle simmer, not a hard boil, so it stays tender.
  • 馃珣 Let the sauce reduce until it's thick enough to coat the chicken.

馃嚜馃嚫 Zaragoza on a plate: tender chicken, sweet peppers, rich tomato sauce, and smoky Jam贸n Serrano.

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