Chicken Chilindrón
“Fresh” and “sunny” aren’t adjectives we normally associate with stew, which is why we loved the light, simple chilindrón that Rose Maria Loraque Gimeno served us at the Zaragoza market in Spain.
- Makes4 to 6 servings
- Cook Time1 hour
- Active time plus cooling40 minutes active
- 5
From the Aragon region of Spain, chilindrón is a dish of meat or poultry stewed with tomatoes, bell peppers and onions. Though beef or lamb chilindrón is also common, we opted to make a lighter version with chicken breasts. We loved the fresh, sunny flavor of the chilidrón de pollo that Rose Maria Loraque Gimeno prepares at Mama Tere poultry shop in Zaragoza’s central market, so we created a similar braise, one in which the vegetables and the chicken share the spotlight. A generous measure of smoked paprika, stirred in at the end, adds earthy notes and a smokiness that give the dish a uniquely Spanish character. Serve with warm, crusty bread for soaking up the sauce.
Don’t use supersized chicken breasts; try to find ones that weigh about 12 ounces each. If they are much larger, the pieces won’t fit comfortably in the pot. Also, don’t use underripe tomatoes. We find that cocktail tomatoes, sometimes sold as Campari tomatoes, to be dependably sweet and good year-round.
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