Introduction

I first tried chicken chilindrón at traditional Madrid lunch restaurants. I soon learned that it’s a popular Spanish chicken stew from the north of Spain. Basque Country, Navarra, and Aragon all claim to be the home of this simple dish.

Like many Spanish stews, the preparation is quick and simple, but the flavor is complex and delicious. Chicken chilindrón has become one of my go-to weeknight recipes, and I make sure to make enough for leftovers the next day. If you love Spanish flavors and quick and easy meals, this chicken chilindrón recipe is for you!

Ingredients

Wondering what ingredients you need for this simple, comforting Spanish dinner? Grab these key ingredients, and you’ll be well on your way to making this mouthwatering chicken chilindrón!

• Chicken: I use thighs, which I prefer for their great flavor and cheap price, but use what you’d like. You’ll want to use about ½ lb (250g) of chicken per person. Other chilindrón recipes don’t use chicken at all, and instead, opt for lamb.
• Ham: Use a good quality cured ham, such as Spanish jamón serrano or Italian prosciutto. If you can’t find cured ham or don’t eat pork, simply omit it.
• Peppers: The peppers are what give this dish its unique sauce. My recipe calls for red bell pepper, but many use a mix of red and green. Whatever you have available is fine!
• Tomatoes: Fresh, juicy tomatoes are the backbone of this stew! If you don’t have any on hand, substitute with ½ cup (120 g) of canned diced tomato or passata.

See recipe card for full information on ingredients and quantities.

How to Make Chicken Chilindrón

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Brown the chicken on both sides in a bit of olive oil (I like to use a cast iron or stainless steel pan for this). (image 1)
2. Remove and add the garlic and ham to the same pan. Sauté for about a minute, being careful not to burn the garlic! (image 2)

3. Add the bell pepper, onion, and a pinch of salt, then cook for about 10 minutes. (image 3)
4. Add the bay leaf, paprika and tomato and cook for about 5 minutes. (image 4)

5. Add the white wine and cook until it reduces, about 2 minutes. Add the chicken and cook for about 30 minutes. (image 5)
6. Serve family-style or plate it separately, and enjoy! (image 6)

Recipe FAQs

Serve

I love serving one-pan meals like this one family-style with a few side dishes. You can serve this with a simple salad like the ensalada mixta, and some potatoes (like papas arrugadas or Manchego mashed potatoes) or white rice. Since this stew is so delicious, it doesn’t need much to accompany it!

Expert Tips

• Use ½ pound (250g) of chicken per person for a hearty meal.
• As with most stews, the flavor gets even better over time. Enjoy after a couple of hours or even the next day for a real treat!
• Make sure to cook the peppers and onions long enough to become tender and slightly caramelized. This will enhance the flavor of the dish.
• If the stew needs a bit more sauce at the end, you can add a bit of chicken broth, but the chicken should release enough juice while cooking to not need much.

More Spanish Chicken Stew Recipes

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