Pollo al Chilindrón (Aragonese Chicken with Peppers)
A rustic Aragonese chicken stew of sweet peppers, smoked paprika and tomato, tender and deeply savoury.
Made with Basic tomato sauce and Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken. Heat the oil in a wide casserole over a medium-high heat and brown the thighs for 8 minutes in total. Remove to a plate.
8 min - 2
Add the red peppers to the pan and cook for 8 minutes until soft and lightly coloured.
8 min - 3
Stir in your ready made sofrito (see the base recipe) with both paprikas for 1 minute, then pour in the wine and bubble for 2 minutes.
3 min - 4
Add your ready made basic tomato sauce (see the base recipe) and the bay leaf. Return the chicken and any juices.
- 5
Cover and simmer gently for 35 minutes, then uncover for 10 minutes until the sauce is thick and the chicken is tender with no pink at the bone.
45 min - 6
Sprinkle with parsley and serve with rice, potatoes or bread.
Tips
- Smoked paprika (pimentón) is the heart of this dish. Check the tin says gluten free if you are coeliac.
- Do not rush the peppers. Slow cooking draws out their sweetness.
- Serve with fried or roast potatoes, as it is often eaten in Aragon.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
What is chilindron?
It is a sauce of peppers, tomato, onion and garlic from Aragon and Navarra in northern Spain, used with chicken, lamb or pork.
Is it spicy?
No, it is smoky and sweet rather than hot. Use hot paprika (picante) instead of sweet if you want heat.
Can I use chicken breast?
Yes, but add it for the last 15 minutes only so it stays juicy. Thighs suit the long cooking best.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.