Main course

Pollo al Chilindrón

An Aragonese braise of browned chicken thighs, sweet peppers, tomatoes, Serrano ham, and wine in a thick vivid sauce.

What you’ll need

• chicken thighs: 1400 g
• red bell pepper: 300 g
• green bell pepper: 250 g
• tomatoes: 600 g
• Serrano ham: 180 g
• white wine: 200 ml
• onion: 220 g
• olive oil: 50 ml
• garlic: 15 g
• sweet paprika: 5 g
• salt: 12 g

How to make it

1. Dry the chicken thighs thoroughly and season with half the salt. Slice the onion, cut the peppers into strips and the ham into small pieces, and finely chop the garlic.

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