Chicken a la chilindron

Sunday, November 30, 2014

This is a Spanish dish. It is a robust recipe, so you can vary the ingredients and invent your own version. This is the one I like:


6 chicken thighs, preferably skinned
3 slices of streaky bacon. cut up.
1 large onion, chopped finely
4 cloves of garlic, crushed and sliced
1 red pepper sliced and cut into small pieces
1 piece of celery, sliced
2 potatoes cut into cubes
2 carrots cut into 1 cm. slices
1 tin chopped tomatoes
1 tablespoon of paprika
1/4 bottle red wine (optional)
Chicken stock
Olive oil
Salt and pepper to taste


In a deep sided pan, fry the bacon and then the chicken on all sides until brown, remove. Fry the onion until soft, add the garlic and fry for two more minutes. add the red pepper and continue frying for five more minutes. Add the potatoes and carrots and celery. Replace the chicken, add the paprika, salt and pepper, the wine, if preferred, and top up with the stock until almost covered. Bring to the boil then simmer until the potatoes, carrots and chicken are cooked – about an hour. Serve hot, with crusty bread to soak up the juices! A bottle of Rioja complements it nicely too.

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