Pollo Chilindron (Chicken Chilindron)

🛒 Ingredients

• Chicken thighs, boneless, skinless 200 g · 330 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Red bell pepper 100 g · 31 kcal
• Green bell pepper 50 g · 10 kcal
• Crushed tomatoes (canned) 100 g · 20 kcal
• Cured ham (Jamon Serrano or similar) 25 g · 60 kcal
• Dry white wine 45 g · 35 kcal
• Chicken broth 50 g · 5 kcal
• Olive oil 14 g · 120 kcal
• Smoked paprika 1 g · 2 kcal
• Bay leaf 0 g · 0 kcal
• Black pepper 1 g · 2 kcal

👨‍🍳 Instructions

1. Pat chicken thighs dry and season generously with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Sear chicken on all sides until golden brown, then remove from the pot and set aside. Add the cured ham to the pot and cook until crispy, then remove and set aside.
3. Reduce heat to medium, add onion and bell peppers to the pot, and sauté until softened, about 8-10 minutes. Stir in garlic and smoked paprika, cooking for another minute until fragrant.
4. Pour in white wine and deglaze the pot, scraping up any browned bits from the bottom. Add crushed tomatoes, chicken broth, bay leaf, and the reserved chicken.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 45-50 minutes, or until chicken is very tender. Stir occasionally to prevent sticking.
6. Once cooked, remove the bay leaf. Stir in the reserved crispy ham, then taste and adjust seasoning if necessary. Serve hot, traditionally with rice or crusty bread.