Authentic Chicken Chilindron Recipe – a Stew from the North.

(Pollo al Chilindrón)


By Edu Valor / Author - Spanish Chef

The traditional Spanish chicken chilindron recipe 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 Spain’s answer to coq au vin—simple ingredients transformed into something memorable through time and care.

Spanish chilindron chicken with peppers on a plate.


A Taste of Northern Spain: Origins of Chicken Chilindron


This dish hails from Aragón and Navarra, two 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.

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 chicken, cut up in smaller pieces (wings, drums, etc...)
  • 250 ml dry white wine (use chicken or vegetable broth instead for children)
  • ½ red bell pepper, cut short strips
  • ½ green bell pepper, cut short strips
  • 1 small onion, cut julienne
  • 2 choricero peppers (or 2 tsp smoked paprika, optional)
  • 1 bay leaf
  • 3 garlic cloves, minced
  • Extra virgin olive oil
  • Juice of 1 small lemon
  • 1 hand of chopped parsley
  • Salt and pepper
  • Some water
  • 1 or 2 chili peppers, cut in rings (optional)

Instructions

  1. Put the choricero peppers in water to hydrate.
  2. Season the chicken parts and brown them well on medium high heat, in some olive oil.
  3. Remove the chicken parts and in the same pan saute the onions, garlic as well as the bell peppers until onions are glazy.
  4. Turn heat to medium low. With a spoon, scrape off the meaty part of the choricero pepper and add to saute with the wine and bay leaf. Stir and taste. Season if needed!
  5. Put the chicken back in, add the parsley and lemon juice. Add a splash of water. Stir to combine.
  6. Cover and leave to simmer on medium-low heat for 40 minutes.

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.
  • Substitute choricero pepper 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

Spanish chicken chilindron simmering in a pan.Slowly simmering chicken chilindron.


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.

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)