Pollo al Chilindrón

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 green bell peppers, sliced 2 green bell peppers, sliced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika 1/2 teaspoon sweet paprika
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced bell peppers and cook until they start to soften.
5. 5.
   Return the chicken to the pot and pour in the diced tomatoes.
6. 6.
   Sprinkle the smoked paprika, sweet paprika, saffron threads, salt, and pepper over the chicken and vegetables. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
8. 8.
   Serve the Pollo al Chilindrón hot, garnished with fresh parsley.

Treat your ingredients with care...

• Smoked paprika — Use a good quality smoked paprika to enhance the smoky flavor of the dish.
• Saffron threads — To extract the maximum flavor from saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve Pollo al Chilindrón with crusty bread or steamed rice to soak up the delicious sauce.
• Make a larger batch and freeze the leftovers for a quick and satisfying meal on busy days.
• Experiment with different types of bell peppers for added color and flavor.
• If you prefer boneless chicken, you can use boneless chicken thighs or breasts instead of chicken pieces with bones.

Serving advice

Serve Pollo al Chilindrón as a main course with a side of crusty bread or steamed rice. It pairs well with a fresh green salad or roasted vegetables.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep plate or bowl to showcase the vibrant colors of the bell peppers and the rich sauce.