Authentic Chicken Chilindron Recipe – a Stew from the North.

(Pollo al Chilindrón)


By Edu Valor / Author - Spanish Chef

The traditional Spanish chicken chilindron recipe, or pollo al chilindrón, is a classic made with poultry (often chicken), peppers, onions, and often a touch of dried choricero pepper and/or wine.

It’s a dish full of rustic charm and deep flavors, typically slow-cooked to allow the ingredients to meld into a rich, comforting sauce.

Think of it as simple ingredients transformed into something memorable through time and care.

Spanish pollo al chilindron chicken with white rice o a plate.Slowly simmered into a rich sauce.
Spanish pollo al chilindron chicken with white rice o a plate.Slowly simmered into a rich sauce.


A Taste of Northern Spain: Origins of Chicken Chilindron


This dish hails from Aragón, Navarra, and the Basque country, three culturally rich regions in northern Spain. Chilindrón is considered a classic example of rural cooking—created by villagers using what they had on hand.

While it doesn’t often feature on restaurant menus in the rest of the country, many chefs and families still keep it alive to preserve its heritage.

In Aragón, it’s especially tied to the countryside, where it was traditionally made with older roosters that required longer stewing to become tender.

🖨️ Print Recipe

Let's Make this Fantastic Chicken Chilindron!

Ingredients for 4 Servings

Preparation: 15-20 minutes
Cooking: approx. 45 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 1 kg / 2.2 lb chicken, cut into smaller pieces (wings, drumsticks, etc.)
  • 100 ml / ⅓ cup dry white wine (use vegetable broth or a splash of vinegar instead for children)
  • 230 g / 8 oz canned tomato cubes (or tomato purée, or 1 large ripe tomato, diced)
  • ½ medium red bell pepper, cut into short strips
  • ½ medium green bell pepper, cut into short strips
  • 1 medium onion, diced
  • 4 tsp choricero paste (or 2 tsp smoked paprika, if unavailable)
  • 4 garlic cloves, minced
  • Extra virgin olive oil, for cooking
  • A handful of chopped parsley (optional)
  • Salt and pepper, to taste
  • A little water, as needed
  • 1–2 chili peppers, sliced into rings (optional)

Instructions

  1. Season the chicken pieces with salt and pepper. Heat some olive oil in a large pan over medium-high heat and brown the chicken well on all sides.
  2. Remove the chicken from the pan and set aside. In the same pan, sauté the onion and garlic until softened and lightly golden.
  3. Pour in the wine (or broth/vinegar) and let it simmer for a few minutes to reduce slightly. When the alcohol smell has disappeared, add the tomato, choricero paste, and bell pepper strips. If you like, add the chili peppers at this stage. Stir well.
  4. Taste and adjust seasoning if needed, then return the chicken to the pan. Cover and cook for 20 minutes over medium-low heat.
  5. Flip the chicken pieces, cover again, and cook for another 10 minutes.
  6. Remove the lid. If the sauce is too thick, add a splash of water. Simmer uncovered for about 10 minutes to let the sauce thicken slightly.
  7. Add the chopped parsley, stir a few times, then let the dish rest covered for 5–10 minutes before serving.

TIPS: 

  • I added the chili peppers myself, but you can leave them out if you prefer.
  • Brown the chicken pieces well.
  • Use a large frying pan with cover.
  • Any white dry wine will do. For children, use a splash of vinegar or vegetable broth.
  • Substitute choricero pepper paste with smoked paprika.


What You Will Need

  1. Meat knife
  2. Paring knife
  3. Frying pan with cover
  4. Measuring beaker
  5. Teaspoon
  6. Cutting board
  7. Scale

Spanish pollo al chilindron chicken in a pan..An appetizing chicken in a pan.
Spanish pollo al chilindron chicken in a pan.An appetizing chicken in a pan.


Why This Chicken Chilindron Recipe Deserves a Comeback


Despite its bold flavors and simple preparation, chicken chilindron is rarely seen outside of northern Spain.

Restaurants in Aragón and Navarra still serve it as a nod to local tradition, but elsewhere it's nearly disappeared.

That’s a shame, because the dish offers an easy, delicious way to elevate basic ingredients into a soul-warming meal. It’s also flexible—perfect for weekday meals yet special enough for guests.

Chilindron vs. Cochifrito: What’s the Difference?


In Navarra, you’ll often hear about cochifrito, a cousin of chilindron that uses lamb instead of chicken. This variation typically includes choricero peppers, lemon, garlic, and parsley.

Locals insist that cochifrito isn’t a type of chilindron at all, and they might have a point—the technique and ingredients differ some to stand on its own.

While chilindron is stewed and saucy, cochifrito is fried and aromatic. Still, both dishes reflect the creativity and resourcefulness of regional Spanish cooking.

Spanish pepper choricero paste in a jar.Choricero paste made from dried, red Capsicum annuum peppers.
Spanish pepper choricero paste in a jar.Choricero paste made from dried, red Capsicum annuum peppers.


What to Serve with Chicken Chilindron


Chicken chilindron is rich but not heavy, so it pairs beautifully with roasted potatoes, crusty bread, or plain white rice to soak up the vibrant sauce.

In some villages, it’s even served with pasta. I'm just happy with whole wheat bread and the chilindron sauce.

A light Spanish red wine like a Garnacha or a young Rioja makes the perfect companion, elevating the flavors without overpowering the dish.



*****

Edu's Delicious Chicken Stews!

Spanish chicken in orange sauce on a plate.Pollo a la Naranja (orange chicken)