Pollo al Chilindrón: Spanish Chicken Recipe

Traditionally, the pollo al chilindrón recipe is made in a clay pot; although on this occasion (adapting to what we normally have in the kitchen) it can be made in any pot we have at home. It is possible to make this sauce (chilindrón) with other foods such as lamb or rabbit. To make it as tasty as possible, the trick is in the minutes of cooking: the more the better. Shall we start?


  • 1 whole chicken
  • 150 g Serrano ham
  • 4 tomatoes
  • 3 cloves of garlic
  • 2 onions
  • 2 red peppers (or 1 large)
  • 1 medium green pepper
  • 2 bay leaves
  • 10 dl of olive oil
  • 50 ml of white wine
  • Salt and white pepper

How to Make the Pollo al Chilindrón Recipe:

  1. Cut the chicken into pieces (you can ask the butcher for it to spare you this task), season it with salt and pepper. Put the oil in a large pot and fry the chicken. Pay attention to turn it over so that it is golden on all sides.
  2. When it is golden, take it out of the pot and remove it from the heat so that the oil cools down a little.
  3. While it cools down, you can julienne the peppers, onions and garlic.
  4. When the oil is warm, add the peppers, onion, garlic, bay leaf and parsley. Sauté for several minutes over a low heat.
  5. When all the ingredients are tender (the onion is almost transparent), add the chopped tomato and the ham. Let all the ingredients mix for a few minutes.
  6. Then add the chicken that you had set aside and leave all the ingredients together for a couple of minutes so that they get the taste right.
  7. Then add the white wine and let everything cook on a very low heat for about 30 minutes (or more). The meat should be very tender and detached from the bone.

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