Pollo al Chilindron

🧂 Ingredients

• 1 kg Bone-in, skin-on chicken pieces (thighs and drumsticks recommended)(About 1.5-2 kg total weight before cutting.)
• 3 Red bell peppers(Large, deseeded and cut into strips.)
• 400 g Canned crushed tomatoes(Good quality, ripe tomatoes.)
• 100 g Serrano ham (or other dry-cured ham)(Diced into small pieces.)
• 1 Yellow onion(Medium, finely chopped.)
• 3 cloves Garlic(Minced.)
• 100 ml Dry white wine(Such as a Spanish Verdejo or Albariño.)
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 2 tbsp Fresh parsley(Chopped, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden brown on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Transfer the browned chicken to a plate and set aside.

   ⏱️ 10-12 minutes
2. 2

   Reduce the heat to medium. Add the diced Serrano ham to the pot and cook for 2-3 minutes until it begins to render its fat and crisp slightly. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper strips, and cook for another 3-5 minutes until the garlic is fragrant and the peppers have softened slightly.

   ⏱️ 10-15 minutes
3. 3

   Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (deglazing). Let the wine simmer and reduce by about half, which should take 2-3 minutes. Stir in the crushed tomatoes. Bring the sauce to a gentle simmer.

   ⏱️ 5 minutes
4. 4

   Return the browned chicken pieces to the pot, nestling them into the sauce. Ensure the chicken is mostly submerged. Cover the pot, reduce the heat to low, and let it braise gently for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C (165°F).

   ⏱️ 30-40 minutes
5. 5

   Remove the lid and check the consistency of the sauce. If it's too thin, you can simmer uncovered for a few extra minutes to thicken. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving, if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For best flavor, use bone-in, skin-on chicken pieces as they add richness to the sauce.
• ✓The Serrano ham provides a salty, umami depth. Don't skip it!
• ✓The final dish should have a rich, slightly thick sauce that coats the chicken beautifully.
• ✓Serve with crusty bread to soak up the delicious sauce.

🔄 Variations

• Substitute lamb shoulder or pork shoulder for chicken for a different flavor profile.
• Add a pinch of smoked paprika (pimentón) along with the garlic for an extra layer of smoky flavor.
• Include other vegetables like peas or green beans in the last 10 minutes of cooking.

🥗 Nutrition

Per serving