Spanish style braised chicken
Pollo al Chilindrón is a delightful Spanish chicken dish that will add excitement to your dinner table. If you’re looking for a new and delicious way to prepare chicken, this recipe is a must-try. Tender chicken pieces are cooked in a flavorful and light sauce, bursting with the vibrant flavors of peppers, onions, and tomatoes. In this post, we’re thrilled to share with you our version of Pollo al Chilindrón, a dish that has become a favorite in our family.
Paired with saffron rice, pineapple for a touch of sweetness, and black beans, it creates a well-rounded and satisfying meal. The best part is that this dish can be prepared in advance and is even more flavorful the next day. Whether you’re planning a family dinner or entertaining guests, this dish will surely impress. So, gather your ingredients, embrace the spirit of Spanish cuisine, and savor the rich flavors of this traditional delight. Enjoy!
-MBK
Pollo a la Chilidron
Ingredients
- 6 chicken thighs bone and skin on
- 8 oz ham steak cubed
- ½ cup white onion chopped
- 1 lb. tomato seeded and chopped (2 cups)
- 1/3 cup bell pepper approximately ½ of one bell pepper
- 4 tablespoons Olive oil
- 1 large garlic clove minced
- ½ cup chicken broth
- 1 teaspoon Kosher salt approximately, plus a pinch or two as needed
- 1 teaspoon Fresh ground black pepper approximately, plus a pinch or two as needed
Instructions
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Season chicken thighs with kosher salt, black pepper.
- Place chicken, skin side down and cook until golden brown; approximately 8 – 10 minutes; turn over and continue browning the other side about 5 minutes longer. Once chicken is browned, remove to a platter and keep warm.
- In the same skillet, add the cubed ham steak and cook until heated through and slightly browned; add to the platter with the chicken.
- Add 2 tablespoon olive oil to pan. Add chopped onions and green peppers and a pinch of salt. Continue to cook until onions are translucent; approximately 5 minutes. Add chopped tomatoes, a pinch of salt, freshly ground pepper, minced garlic and continue to cook until the tomatoes are broken down. Taste the sauce for salt, pepper and correct seasonings if needed.
- Add chicken thighs, ham and any collected drippings to the sauce. Add chicken broth and bring to a simmer. Taste the broth and correct seasonings (if needed).
- Cover the pan, reduce heat and continue to simmer the chicken for 40 minutes. Remove from heat and let rest 10 – 15 minutes before serving.
- Serve with saffron rice and pineapple.