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  • Chicken Chilindrón
  • Chicken Chilindrón
  • Chicken Chilindrón

Chicken Chilindrón

Food | August 29, 2017 | Nik Manojlovich
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A heady, rich tasting stew from the Aragon region of Spain, let’s prepare Chicken Chilindrón!

This post for Chicken Chilindrón comes to us from the incredible Lucy Waverman, who is no stranger to Canada’s food and drink scene – in fact, she’s one of its chief contributors. Lucy is an award-winning cookbook author, a food columnist for The Globe and Mail and the food editor for Food & Drink Magazine.

She’s also a dear friend, and I’m so thankful she agreed to offer this recipe in honour of Canada 150. Take it away, Lucy.

Canada 150

This popular chicken stew, a traditional dish from the Aragon region of Spain, has many versions but this is my favourite. It can be made with cut up a whole chicken or just chicken thighs, and olives can be added at the end. Serve with rice, preferably from Spain. Spanish rice is shorter grained and slightly sticky. If not available, Arborio is a good substitute. I also buy already roasted red peppers for ease of preparation.

For more information on Lucy Waverman, and to visit her website, please head HERE. You can also find her on her Twitter and Instagram feeds @lucywaverman. We’ve also listed links to her cookbook in the Amazon store area of this post.

Ingredients & Amounts

  • 3 tablespoons of olive oil
  • 1 head of garlic, cut in half crosswise
  • 2 lbs (1 kg) of chicken thighs, on the bone, skin removed
  • salt and freshly ground pepper
  • 1 small Spanish onion, finely chopped (1 cup)
  • 1 cup (100 grams) of serrano ham, thinly sliced and torn into small pieces
  • 1 teaspoon of sweet smoked Spanish paprika
  • ½ cup of white wine
  • 2 roasted red peppers, skinned and chopped (1 cup chopped)
  • 2 lbs of tomatoes, seeded and chopped or 2 cups of canned tomatoes, drained and chopped

Instructions

  1. Heat oil in a casserole or deep skillet over low heat. Add the garlic cut-side down and cook slowly, covered for 10 minutes or until slightly softened. Reserve.
  2. Increase heat to high. Season chicken with salt and pepper. Working in batches, add chicken pieces and fry until golden, about 2 minutes a side. Reserve. Discard all but 3 tbsp of fat from the pan. Reduce heat to medium.
  3. Add onion and sauté until softened, about 2 minutes. Add ham and paprika and cook one more minute. Pour in wine and bring to a boil, reducing by half. Add peppers and tomatoes and bring to boil. Reduce heat to medium-low and add chicken.
  4. Cover and cook for 20 to 25 minutes or until chicken juices run clear. Remove cooked garlic cloves from skin and rough chop. Remove cover, add chopped garlic and cook for another 10 minutes or until the sauce has slightly thickened and chicken is very tender. Season to taste.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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