Chilindrón chicken, a dish from Navarre and Aragon

The chilindrón chicken comes from the northeast of Spain, and it is very common in the regions of Navarre and Aragon. One of its main virtues is the fact that it is made of simple ingredients, like red peppers and tomatoes. It goes perfectly well with rice too.


1,5 kg chicken thighs

2 onions

1 red pepper

1 green pepper

4 garlic cloves

200 g chopped tomatoes

200 ml white wine

200 ml water

Salt and black pepper

2 bay leaves


  1. Heat up a large saucepan. Pour a bit of extra virgin olive oil and add the chicken thighs. When they’re cooked, take them out. Season then (it’s better to do it at this point).
  2. Add the onions and peppers, cut into julienne strips. Fry them for 20 minutes and add the chopped garlic.
  3. After cooking the veggies, add the chopped tomatoes and keep frying for 10 minutes.
  4. Place the chicken in the saucepan again, and add the wine, the water and the bay leaves. Heat over medium heat with the lid on for at least 30 minutes. Lastly, cook for 15 minutes more, but this time without the lid.
  5. A side dish of chips or rice goes perfectly well with the chilindrón chicken. Bon appétit!
A dish of chicken with tomato sauce and veggies

Chilindrón chicken. | Shutterstock

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