Chicken Chilindrón

🛒 Ingredients

• Chicken (bone-in, skin-on pieces) 300 g · 600 kcal
• Olive oil 7 g · 61 kcal
• Onion 38 g · 15 kcal
• Garlic 4 g · 6 kcal
• Red bell pepper 100 g · 31 kcal
• Cured ham (diced) 25 g · 63 kcal
• Crushed tomatoes 100 g · 20 kcal
• Dry white wine 38 g · 30 kcal
• Sweet paprika 1 g · 4 kcal
• Bay leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Pat chicken pieces dry with paper towels and season generously with salt and black pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, then remove and set aside.
3. Add diced ham to the pot and cook until crispy, then remove and set aside with the chicken.
4. In the same pot, add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and chopped red bell peppers, cooking for another 8-10 minutes until peppers are slightly tender.
5. Stir in sweet paprika for 1 minute, then pour in dry white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Return chicken and ham to the pot, add crushed tomatoes and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 40-50 minutes, or until chicken is very tender.
7. Remove bay leaf. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.