Spanish · Dinner
Braised Chicken with Red Pepper Sauce
Chicken Chilindron
Pan-Spanish braised chicken in a sweet chilindron sauce of slow-cooked red capsicum, tomato, and ñora chilli with cured ham, finished with parsley and served over the rich pan juices.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
32gCarbs
8gSugar
4gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Pat chicken thighs dry. Soak nyora chillies in hot water 10 minutes, then drain and scrape flesh from skins. Slice red capsicum into 1cm strips, dice onion, smash garlic, dice jamón, grate tomato, and chop parsley. Set all aside.
2
Sear
Heat olive oil in a heavy pot (or large heavy-bottomed pan) over medium-high. Season chicken with a pinch of salt and pepper, sear 7–8 minutes turning once until skin is deep golden. Lift to a plate.
3
Sweat
Lower heat to medium. Add diced onion, capsicum, and bay leaves with a pinch of salt; cook 8–9 minutes until softened. Stir in smashed garlic and diced jamón, cook 90 seconds until fragrant.
4
Build
Stir nyora flesh and grated tomato into pot, cook 5 minutes until darkened. Pour in white wine and reduce 90 seconds until nearly evaporated.
5
Braise
Return chicken to pot with hot stock and remaining salt. Cover and simmer over low heat 25–28 minutes until chicken is fork-tender and sauce thickens around it.
6
Finish and plate
Lift chicken into warm bowls. Ladle chilindron sauce over chicken, scatter parsley and black pepper, and serve with toasted country bread for dipping into the deep red broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) bone-in, skin-on chicken thigh
- 400g (14.1 oz) red bell pepper
- 300g (10.6 oz) ripe tomato
- 200g (7.1 oz) yellow onion
- 80g (2.8 oz) jamón serrano
- 6 dried nyora chiles
- 8 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 120ml (1/2 cup) dry white wine
- 360ml (1 1/2 cups) hot chicken stock
- 2 dried bay leaves
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 thick slices country bread