Pollo al Chilindron Recipe

Name: Pollo al Chilindron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. spanish extra-virgin olive oil; 3 tbsp. spanish extra-virgin olive oil; 4 chicken legs; Salt to taste; 4 c. diced Spanish onions; 1 c. diced green bell peppers; 1 c. diced red bell peppers; 2 tbsp. minced garlic; 1 c. dry white wine; 1 c. thinly sliced and diced jamon serrona; 1/2 tsp. sweet pimenton; 2 c. plain canned tomato sauce; 1 sprig fresh rosemary; 1 bay leaf; 2 c. flat mineral or filtered water

Servings: persons

1/4 c. spanish extra-virgin olive oil
3 tbsp. spanish extra-virgin olive oil
4 chicken legs
Salt to taste
4 c. diced Spanish onions
1 c. diced green bell peppers
1 c. diced red bell peppers
2 tbsp. minced garlic
1 c. dry white wine
1 c. thinly sliced and diced jamon serrona
1/2 tsp. sweet pimenton
2 c. plain canned tomato sauce
1 sprig fresh rosemary
1 bay leaf
2 c. flat mineral or filtered water

1
Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat.
2
Season the chicken pieces with salt then, working in batches, brown them on all sides.
3
Transfer the chicken to a platter and set aside.
4
Add the 1/4 cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers.
5
Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes.
6
Add 1 tablespoon of water if the onions start to burn.
7
Add the garlic and cook for 5 more minutes.
8
Then add the white wine and cook until it evaporates, 4 to 5 minutes.
9
Add the jamon and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes.
10
Stir in the pimenton, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone.
11
Season to taste with salt before serving.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 c. spanish extra-virgin olive oil, 3 tbsp. spanish extra-virgin olive oil, 4 chicken legs, Salt to taste, and more.

Yes, Pollo al Chilindron falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pollo al Chilindron

How did you like this recipe?

Frequently Asked Questions