Welcome to our blog and this recipe that, like all of Paulina Cocina’s, is ideal for making, saving and sharing. Especially in these times when the chill arrives and makes you want to eat something tasty and substantial. And speaking of saving, this chilindrón chicken recipe it could also be part of our winter food suggestions. You only need a tupperware, a microwave at work and you have a delicious and homemade meal but away from home.

About the chilindrón chicken recipe

Chicken al chilindrón is a traditional dish of Spanish cuisine, specifically from the Aragon region. It is characterized by being a chicken stew with a thick and tasty sauce made from tomato, peppers, onion, garlic and spices. This dish has spread and taken root in the cuisine of Navarre and La Rioja, where it has acquired as much fame and tradition as it did in Aragon. Generally, this preparation is accompanied by poultry but it is also used to cook other meats, such as lamb or rabbit.

Chicken recipes are always welcome and they solve those meals that everyone has to like. The chilindrón chicken may seem very similar to chicken stew or traditional chicken casserole but it has fresh ingredients and spices that make it very different in taste.

History of the original recipe

The original recipe for chilindrón chicken It comes from the region of Aragon, in the northeast of Spain. Aragon is known for its rich gastronomic tradition, and chicken al chilindrón is one of the most emblematic dishes of the region. The exact origin of the recipe is uncertain, but it is believed to date back centuries, when Aragon was influenced by various cultures, including Arab and Jewish. These influences are reflected in the ingredients and techniques used in the preparation of the chilindrón chicken.

The dish has been passed down from generation to generation in Aragón, passing from mouth to mouth and from family to family. Over time, it has become popular in other parts of Spain and has come to be recognized as a traditional dish of Spanish cuisine in general.

Today, chilindrón chicken is on the menus of many restaurants throughout Spain., as well as in other parts of the world where Spanish cuisine is appreciated. Its combination of flavors and thick sauce make it a tasty and comforting dish that has endured over time.

Traditional accompaniment to chilindrón chicken

Chicken al chilindrón is traditionally served accompanied by White rice, French fries o baked potatoes. These sides help complete the dish and help soak up the delicious sauce. It is a comforting dish and full of flavor, thanks to the combination of fresh ingredients and spices. This is very popular in Spain and other countries.

4 essential facts about the chilindrón chicken recipe before getting down to work

  1. Thick sauce: The sauce is one of the highlights of this dish. It is a thick and tasty sauce thanks to the combination of tomato, vegetables and spices. This sauce adheres well to the chicken and adds a lot of flavor to the dish.
  2. regional variants: Although chicken al chilindrón originates from Aragon, there have been adaptations and variations of the dish in different regions of Spain. Some variants may include additional ingredients, such as white wine, Serrano ham, or almonds.
  3. historical influences: This recipe has historical influences from Arab and Jewish cuisine, which left their mark on the gastronomy of the Aragon region. The ingredients, spices, and cooking techniques used in chicken al chilindrón reflect this cultural influence.
  4. international popularity: Chicken al chilindrón has transcended the borders of Spain and has become popular in other countries. Its delicious combination of flavors and its easy preparation have made it a popular dish in various places.

Chilindrón chicken recipe

The chilindrón chicken recipe varies according to the geographical area and personal preferences, but generally involves browning chicken pieces in a pan with olive oil. Then the vegetables, crushed tomato and spices are added. The stew is simmered until the chicken is tender and the sauce has thickened.

On this occasion we are going to our chilindrón chicken recipe with chicken thighs to be able to take advantage of a part of the chicken full of juices and flavor. Of course, later you can try other pieces. It is a dish full of history and flavor that is worth it.

  • Yield: 4 portions
  • Preparation time: 1 hour


  • 4 chicken thighs
  • 1 large onion, julienned
  • 2 red bell peppers, cut into strips
  • 2 green bell peppers, cut into strips
  • 3 garlic cloves, finely chopped
  • 400 gr of crushed tomato
  • 1 teaspoon sweet paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • Extra virgin olive oil required quantity

How to prepare chilindrón chicken

  1. In a large skillet or casserole, heat a couple tablespoons of olive oil over medium heat. Season the chicken thighs and place them in the pan to brown on both sides. Remove the chicken from the pan and reserve.
  2. In the same pan add oil, onion, peppers and garlic. Sauté over medium heat until the vegetables are tender and lightly browned. Then add the crushed tomato, paprika, and bay leaf to the pan. Mix the ingredients well.
  3. Return the chicken thighs to the pan, making sure to partially submerge them in the tomato sauce and vegetables.
  4. Reduce heat to medium-low, cover pan, and cook for about 30-40 minutes or until chicken is tender and cooked through.
  5. Remove the bay leaf and adjust the seasoning with salt and pepper to taste.
  6. Serve the chilindrón chicken hot, accompanied by white rice, French fries or any other accompaniment of your choice.
How to make chilindrón chicken thighs

Source: www.paulinacocina.net

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