The classic Spanish Chicken Recipe - "Pollo al Chilindron"

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Spanish Chicken Recipe


Pollo al Chilindron

Pollo al Chilindron

This is the greatest Spanish Chicken Recipe that I know, and one we use for very special occasions. I'm David and I'd like to tell you how I first came across this famous and ancient recipe from Navarra in the north of Spain.
I was reading a biography of Fransisco de Goya Spain's most important Artist of the late 18th and Early 19th Century - in which the artist describes how his mother used to cook his favorite dish: Chicken Chilindron or Pollo al Chilindron (the Chilindron being the heavy pan used to cook it).

I decided to try it and copied his recipe. The delicious mixture of Chicken red peppers - Air dried Jamon Serrano and sweet smoked pimenton is a combination made in Heaven. But - don't take my word for it - try it yourself - A great meal idea for your Mediterranean Diet.

Visit our new website easerecipes.com for an easier and healthy version of Spanish Chicken.


Tender Spanish Chicken


Spanish Chicken Ingredients For Four People.
  • Good sized chicken legs (you can use breasts but I prefer the dark leg meat for this dish) thigh and drumstick separated.
  • 4 ozs. Jamon Serrano chopped (you could use chorizo if you like).
  • 2 Red peppers (bell peppers) in 1" dice.
  • 1 Large onion - coarsely chopped.
  • 16oz. Can of chopped tomatoes (they're actually better than fresh for this dish).
  • 6 Cloves of Garlic - chopped.
  • 2 Heaped teaspoons of sweet smoked paprika - Spanish "Pimenton".
  • 3 Bay leaves.
  • 1 Lemon - zest and juice.
  • 1 Bunch of flat leaf parsley - chopped.
  • 4 Tablespoons of good quality olive oil.
  • Salt and black pepper to taste.
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Spanish Chicken Method
  1. O.K. - first make the sauce.
  2. In a non stick fry pan saute the onions and peppers in half the olive oil (medium heat) until soft (about ten minutes).
  3. Reduce the heat and add the garlic - stir for a further two minutes.
  4. Add the rest of the ingredients (Keeping back half the chopped parsley for garnish).
  5. Remove From the heat.
  6. Then take an earthenware cazuela and spoon the mixture onto its base.
  7. Clean out the fry pan with kitchen paper and brown the chicken well on all sides (in the rest of the olive oil).
  8. Arrange the chicken pieces on the sauce - skin side up (this will stop the skin going soft and wrinkly during cooking).
  9. Cover the earthenware tightly with aluminum foil and place in a medium oven 350ºf/175ºc Gas 3-4 for 45 minutes.
  10. Then remove the foil and return to the oven for a further 15 minutes.
  11. Sprinkle with the rest of the parsley and serve with a crisp salad and some crusty bread. 



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