Chilindron chicken is a rustic, deeply flavorful dish that combines straightforward home cooking with a touch of traditional Spanish pantry magic. It brings together simple ingredients—chicken, onions, peppers, garlic, tomatoes, and a hint of ham—into a hearty, comforting meal that feels like a warm hug on a cool evening. The method is approachable for home cooks, yet the results are robust enough to satisfy serious eaters. This article walks through the ingredients and steps, explaining how the flavors meld and why each component matters so much in the final bowl.
For readers seeking clear guidance, the recipe starts with careful prep, then moves to browning, building a rich soffritto, simmering until the sauce thickens, and finally letting everything mingle until the meat is tender and the sauce coats every bite. The process emphasizes balance, ensuring the sweetness of the tomatoes, the savory depth of the ham, and the bright bite of garlic and onions all harmonize with the gentle, succulent chicken. The result is a dish that tastes timeless and comforting, yet feels substantial enough to stand up to hearty sides or a simple crusty loaf of bread to mop up the sauce.
Ratings and feedback accompany the recipe, reflecting a shared culinary experience where home cooks adjust seasoning and timing to their own kitchen conditions. The dish is a reminder that care in every step—proper browning, careful simmering, and patience in letting flavors develop—yields the best results with minimal fuss. As with many traditional stews, the key lies in layering flavors, controlling heat, and respecting the natural texture of the ingredients rather than rushing to finish the cooking.
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- 1 chicken
- 3 medium onions
- 4 green peppers
- 2 bay leaves
- 6 cloves of garlic
- 1 kg of fresh tomatoes
- 200 g Teruel Ham
- Cut the chicken into pieces and fry in a pan. The goal is a rich, golden crust on each piece, which adds texture and a layer of caramelized flavor to the dish that shines through the sauce.
- When it is well browned, we put it in the pot. Transferring the chicken to the pot after browning ensures even cooking and helps to infuse the cooking liquid with browned aromatics.
- With the remaining oil from frying the chicken, we fry the garlic, fry the onions, peppers and diced ham. This step builds a fragrant soffritto with smoky ham notes that deepen the overall flavor profile.
- Then we mix it with the chicken in the pan. Stirring everything together allows the fats and aromatics to coat the chicken pieces, ensuring each bite carries the full flavor spectrum created in the pan.
- Then we boil the tomatoes, grind them and pass them through the chinois. The fresh tomato base brings brightness, while sieving creates a smooth, lush sauce that clings to the meat.
- Then we add it to the bird’s bowl along with the bay leaf. The bay leaves contribute a subtle, aromatic backdrop that elevates the sauce without overpowering the other ingredients.
- Season everything and cook for 15 minutes. A brief simmer at the end lets the flavors meld, the chicken finish cooking through, and the sauce to thicken slightly for a satisfying consistency.
- After cooking, it is ready to be served. The dish shines when accompanied by crusty bread, rice, or mashed potatoes that soak up the rich sauce, making every mouthful deeply satisfying.
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