Chilindron chicken II – Knowledge
Chilindrón is a traditional Spanish-inspired dish that centers on tender pieces of meat simmered with vegetables and a flavorful tomato-based sauce. Though the name can refer to various preparations, the core idea remains: a bright, hearty poultry dish enriched by peppers, onions, tomatoes, and often ham. This version leans on a classic method that honors the dish’s regional roots while offering a clear, repeatable process for home cooks. It is treated here as a staple of rustic kitchens, celebrated for its comforting aromas and robust taste. — Citation: Aragón–Navarra culinary archives (see attribution at the end of the article).
Although the dish has deep ties to Navarra and Rioja, its lineage is commonly traced to Aragon. The regional debate about a homeland underscores the dish’s popularity across northern Spain. In all versions, it remains defined by a balance of savory meat, the sweetness of peppers, the bite of garlic, the acidity of tomatoes, and the smoky richness of ham. The combination creates a sauce that clings to the meat and carries the flavors through each bite. This article presents a version rooted in traditional practice with practical steps for recreating the dish at home. — Citation: Aragonese cookbook traditions and regional variations.
Contents
- Chicken pieces
- Three medium onions
- Four red bell peppers
- Two bay leaves
- Six cloves of garlic
- One kilogram of fresh tomatoes
- Two hundred grams Teruel ham
- Cut the chicken into pieces and brown them in a pan until richly colored.
- When browned, transfer the chicken to a pot and let it rest in its flavorful juices.
- In the remaining oil, gently fry the garlic until fragrant, then add the onions, peppers, and diced ham. Allow the mixture to soften and release its aroma.
- Combine the sautéed vegetables with the chicken in the pot, letting the flavors mingle.
- Prepare the tomatoes by boiling, then crushing and passing them through a sieve to achieve a smooth consistency. Add the tomato puree to the pot.
- Drop in the bay leaves and season to taste. Simmer the mixture slowly, letting the sauce thicken and the chicken become tender.
- Continue cooking until the chicken is fully tender and the flavors have melded. The dish is ready to serve when the sauce coats each piece evenly.
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