Pollo al Chilindrón (Chicken Stew with Peppers and Tomatoes)

Pollo al Chilindrón (Chicken Stew with Peppers and Tomatoes)

from foodandwine.com
Dinner
55 min
8 servings
217 kcal / serving

Pollo al chilindrón pairs tender chicken with slow-simmered peppers, tomatoes, olives, and Spanish paprika for a vibrant, one-pot stew bursting with rustic, smoky flavor.

Ingredients

  • 2 tablespoonsolive oil
  • 1whole chicken, cut into 8 pieces, skin removed
  • 1 largeyellow onion, finely chopped (about 2 1/4 cups)
  • 1 teaspoonkosher salt
  • 4garlic cloves, minced (about 1 tablespoon)
  • 1green bell pepper, finely chopped (about 1 cup)
  • 1red bell pepper, finely chopped (about 1 cup)
  • 1 cupcanned crushed tomatoes
  • 3 ½ ounceschopped serrano ham or bacon (about 1/2 cup)
  • ½ cuppitted dry-cured black olives
  • 2 teaspoonssmoked paprika
  • 2 teaspoonschopped fresh thyme leaves
  • 2bay leaves
  • ½ teaspoonblack pepper

Directions

  1. 1

    Heat oil in a large Dutch oven over medium until shimmering. Working in batches if needed, add chicken pieces in a single layer, and cook, undisturbed but turning once halfway through cooking time until golden brown on both sides, 8 to 10 minutes. Transfer chicken to a plate. Reserve pan drippings in Dutch oven.

  2. 2

    Add onion and salt to Dutch oven; cook, stirring often, until onions are translucent, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in bell peppers; cook, stirring occasionally, 2 minutes. Stir in tomatoes; cook, stirring occasionally, until tomatoes are saucy and cooked though, about 5 minutes. Stir in ham, olives, paprika, thyme, bay leaves, and black pepper. Add the browned chicken; cover and cook over medium-low, stirring sauce occasionally, until a thermometer inserted into thickest portion of chicken reads 165°F and sauce is thickened, 15 to 20 minutes. Remove and discard bay leaves from stew before serving.