Authortapasonline
RatingDifficultyBeginner

Chicken with tomatoes and peppers - this classic hearty chicken stew comes from the north of Spain and is surprisingly quick and easy to make.

Yields4 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 8 Chicken Thighs
 50 g Serrano Hamdiced
 1 Medium White Oniondiced
 1 Red Peppersliced
 4 Cloves of Garlicpeeled and sliced
 400 g Can of Chopped Tomatoes
 125 ml White Wine
 1 tsp Pimentón Dulcemild smoked paprika
 1 Bay Leaf
 1 Pinch of Sea Salt
 2 tbsp Olive Oil
1

Heat the oil in a large sauté pan or stockpot and brown the chicken thighs. Remove from the pan and set aside.

2

Add the garlic and ham to the pan and fry for around a minute, stirring gently.

3

Add the onion, red pepper and salt and cook for another ten minutes, stirring occasionally.

4

Add the tomato, pimentón and bay leaf. Cook, stirring, for about five minutes.

5

Add the white wine and cook for about three minutes to reduce slightly.

6

Return the chicken to the pan and simmer on a low heat for about thirty minutes, ensuring the chicken is thoroughly cooked and the sauce has thickened. Serve two thighs per portion with plenty of sauce.

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Ingredients

 8 Chicken Thighs
 50 g Serrano Hamdiced
 1 Medium White Oniondiced
 1 Red Peppersliced
 4 Cloves of Garlicpeeled and sliced
 400 g Can of Chopped Tomatoes
 125 ml White Wine
 1 tsp Pimentón Dulcemild smoked paprika
 1 Bay Leaf
 1 Pinch of Sea Salt
 2 tbsp Olive Oil

Directions

1

Heat the oil in a large sauté pan or stockpot and brown the chicken thighs. Remove from the pan and set aside.

2

Add the garlic and ham to the pan and fry for around a minute, stirring gently.

3

Add the onion, red pepper and salt and cook for another ten minutes, stirring occasionally.

4

Add the tomato, pimentón and bay leaf. Cook, stirring, for about five minutes.

5

Add the white wine and cook for about three minutes to reduce slightly.

6

Return the chicken to the pan and simmer on a low heat for about thirty minutes, ensuring the chicken is thoroughly cooked and the sauce has thickened. Serve two thighs per portion with plenty of sauce.

Pollo al Chilindrón