Pollo al Chilindrón con Patatas [Spanish Chicken with Peppers Stew]

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, drumsticks are often less expensive.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol, vinegar is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, vegetable oil is budget-friendly.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned bell peppers

Yellow peppers have similar taste, canned are often cheaper.

Season chicken parts with salt and black pepper.

Heat extra virgin olive oil in a skillet over medium-high heat.

Add chicken to the skillet and cook for about 1 minute on each side until browned, but not fully cooked.

Remove chicken from the skillet and lower the heat.

Add chopped half onion to the same oil and sauté.

Add chopped red and green bell peppers to the skillet and caramelize them.

Add optional ham to the skillet.

Add five cloves of minced garlic and one teaspoon of smoked paprika to the vegetables and let caramelize for about 5 minutes.

Return the chicken to the skillet and mix with the vegetables.

Add about a cup and a half of grated tomato to the skillet.

Pour in about half a cup of white wine and mix well.

Cover the skillet and let it cook for 40 minutes, adding bay leaves during cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary