Pan & Wok
Pollo al chilindrón
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Chilindrón stands for a hearty sauce made from peppers, onions and tomatoes. With slow-braised chicken, it is one of Aragon's most famous meat dishes.
Timing
- Preparation: 20 min.
- Cooking/Baking: 55 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 695 kcal
- Protein
- ≈ 49.5 g
- Carbohydrates
- ≈ 15.3 g
- Fat
- ≈ 44.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 640–735 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Chicken, leg (thigh and drumstick), with skin, raw
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.2 kg bone-in chicken thighs · ≈ 936 g · Edible amount without bones or shells
Chicken, leg (thigh and drumstick), with skin, raw (MT:03.225)
Starting amount × assumed fraction (calculation scenario): 1200 g × 78% = 936 g
Varied quantity range: 816–1020 g - 2 red peppers · ≈ 300 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 1 green pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika grün, roh (G541100) - 2 large onions · ≈ 300 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 400 g chopped tomatoes · ≈ 400 g · Assumed quantity / reference product
Tomate roh (G561100) - 100 g of air-dried Serrano ham · ≈ 100 g · Assumed quantity / reference product
Parmaschinken (W441000) - 120 ml dry white wine · ≈ 120 g · Assumed quantity / reference product
Weißwein trocken (P210000) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 tsp mild paprika powder · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA)
Not included in the base calculation
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg bone-in chicken thighs
- 2 red peppers
- 1 green pepper
- 2 large onions
- 3 cloves of garlic
- 400 g chopped tomatoes
- 100 g of air-dried Serrano ham
- 120 ml dry white wine
- 3 tbsp olive oil
- 1 tsp mild paprika powder
- Salt and pepper
Instructions
- Pat the chicken dry, salt and pepper. Brown in olive oil in a large roasting pan over medium-high heat for 8-10 minutes, then remove.
- Cut the peppers into strips, the onions into half rings and the garlic finely. Simmer in the frying fat for 10 minutes until soft.
- Stir in the ham strips and paprika powder; Deglaze with white wine and simmer for 3 minutes.
- Add tomatoes, put chicken back in. Cover and simmer over low heat for 35-40 minutes until the meat on the bone is completely cooked through.
- Remove the lid for the last 10 minutes, reduce the sauce slightly. Season with salt and pepper before serving.
Tips
- The peppers can slowly become soft; this makes the sauce sweet, without added sugar.
- A house version with less meat is possible without Serrano. Green pointed peppers replace the traditional regional peppers.
