Basque Style Chicken with Peppers and Tomatoes (Pollo al Chilindrón)
This vibrant Basque Style Chicken with Peppers and Tomatoes, also known as Pollo al Chilindrón, is a hearty and flavorsome dish that brings the essence of Mediterranean cuisine to your table. Tender pieces of chicken are simmered in a rich sauce made with bell peppers, ripe tomatoes, and a hint of smoky paprika, creating a meal that's both comforting and invigorating.
Equipment
- Skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds or 900 grams
- 2 tbsp olive oil 30 ml
- 1 large onion, finely chopped about 200 grams
- 2 red bell peppers, sliced about 300 grams
- 2 green bell peppers, sliced about 300 grams
- 4 cloves garlic, minced
- 1 can diced tomatoes 14.5 ounces or 400 grams
- 1/2 cup chicken broth 120 ml
- 1/4 cup dry white wine 60 ml
- 2 tbsp tomato paste 30 grams
- 2 tsp smoked paprika 4 grams
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken breasts with salt and pepper.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the onions and cook until translucent, about 5 minutes.
- Add the sliced bell peppers and garlic to the skillet, and sauté until the peppers are soft, about 8 minutes.
- Stir in the diced tomatoes, chicken broth, white wine, and tomato paste. Bring the mixture to a simmer.
- Sprinkle in the smoked paprika and mix well.
- Return the chicken to the skillet, nestling the pieces into the sauce. Cover and let simmer on low heat for 25 minutes, or until the chicken is cooked through.
- Taste and adjust seasoning with additional salt and pepper, if needed.
- Garnish with fresh parsley before serving.
Notes
For an authentic touch, use Spanish smoked paprika (pimentón).
If you prefer, you can use chicken thighs instead of breasts for a juicier result.
This dish pairs wonderfully with a side of roasted potatoes or a simple green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.